56: Mint Chocolate Chip Cupcakes

Mint chocolate chip cupcakes to cure some Sunday evening blues.....

1/2 cup unsalted butter

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

1/2 cup milk chocolate chips

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

In the bowl beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and peppermint extract.

In a separate bowl whisk together the flour, baking powder, and salt.

Add the flour mixture and milk, in three additions, beginning and ending with the flour. Add the chocolate chips and mix.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Peppermint cream cheese icing

8 ounces (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

3/4 teaspoon pure vanilla extract

1 teaspoon peppermint extract

Beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla & peppermint extract; mix until smooth.

Have a great start to the week y'all....