Mint Chocolate chocolate-chip Cupcakes Recipe

Preheat the oven to 350 degrees F. Place 18 paper baking cups in muffin pans.

In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips.

Spoon the mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on rack.

To make the frosting, beat the butter and confectioners' sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting mint green. Frost the cupcakes and decorate with chocolate chips.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.