Chocolate Mint Chip Cupcakes with Mint Swiss Meringue Buttercream Frosting Recipe

CAKES:

Preheat oven to 350 degrees F.

Insert liners into a medium cupcake pan.

In large bowl cream together the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes.

Beat in melted chocolate.

Add eggs, peppermint extract and chocolate milk.

Beat until creamy.

In separate bowl combine flour and baking soda.

Add dry ingredients into chocolate mixture and beat until well blended (DO NOT OVERBEAT!).

Stir in chocolate chips using a spatula.

Fill cupcake liners 2/3 to 3/4 full.

Bake 15 to 20 minutes OR until inserted toothpick comes out clean.

Cool cakes in pan.

FROSTING:

Put egg whites and sugar in double boiler over simmering water.

Whisk constantly and cook until sugar is completely dissolved and mixture is warm.

Pour heated egg mixture into a clean mixer bowl fitted with a whisk attachment.

Beat egg white mixture on high speed until it forms stiff (NOT dry) peaks.

Continue beating until fluffy and cooled, about 6 minutes.

**It is very important to beat it for the entire six minutes.

Switch to the paddle attachment.

With mixer on medium low, add butter several tablespoons at a time, beating well after each addition.

**If frosting appears soupy after the butter has been added, beat on medium high speed again until smooth, 3 to 5 minutes.

Beat in peppermint extract.

Reduce speed to low.

Beat 2 minutes to eliminate air bubbles.

Stir with rubber spatula until smooth.