Mint Chocolate Chip Cupcakes

SUHpppguys.

found a three bedroom apartment. its perfect. fingers crossed.
kylinns baby shower went splendid.
i got a bike today! such a beaut.
so a few stresses have been relieved.
i just have to get through these last couple weeks of school...
im so behind.

sneak peek of the apartment i hope to move into.

EEE!!! :) 

Kylinn and her friends little girl! so precious.

I made Mint Chocolate Chip Cupcakes for the shower. so yummy.

minis!!

courtesy of 500 cupcakes by Fergal Connolly and Judith Fertig

Ingredients

For the cupcakes:

1 1/2 cups self-rising flour

4 tablespoons Dutch-process cocoa powder

1 teaspoon baking powder

1 cup superfine sugar

1 cup (2 sticks) sweet butter, softened

4 eggs

1 teaspoon mint extract

1/2 cup (3 1/2 ounces) semisweet chocolate chips

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For the frosting:

1/3 cup (2/3 stick) sweet butter, softened shopping list

2 cups confectioners' sugar, sifted

1 teaspoon mint extract

green food coloring (i used pink obv. BECAUSE ITS A GIRL!) 

1/2 cup (3 1/2 ounces) semisweet chocolate chips

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.