Chocolate Mint Chip Cupcakes

71 voters decided that the Chocolate Mint Chip Cupcake was the loser who deserved to be a winner! I'm happy to say that it was a great choice (even though I voted for coconut). The cupcake is delicious, and the smooth minty Swiss meringue buttercream is the PERFECT frosting for these! While browsing in the baking aisle at the grocery store, I came across Andes mint baking chips. Ya know those yummy chocolate mints you get with your bill at Olive Garden? Well it's a whole bag of them all chopped up! They are such a great addition sprinkled on top of the cupcakes.

ingredients perfectly domed cupcakes cooling Chocolate Mint Chip Cupcake w/ Mint SMBC & Andes Mint Chips!!

If you like Chocolate Mint Chip ice cream you will LOVE this cupcake. It tastes exactly like it! Mine came out a little dry because my Wilton cupcake pans are rebels, and they like to cook things super fast. Here's the recipe (from Crazy About Cupcakes by Krystina Castella), so get in the kitchen and start baking!

MY NOTES: I used plain whole milk instead of chocolate milk. I only got 16 cupcakes filled 2/3 full. Mine were done at 13 minutes.

Chocolate Mint Chip Cupcakes
Makes 18-20 (like I said, I only got 16...)

1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
3. In a separate medium-sized bowl combine the flour and baking soda.
4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Mint Swiss Meringue Buttercream (my own recipe)
Makes about 3 cups - enough to frost 12 cupcakes

3 egg whites
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons peppermint extract
1/4 teaspoon vanilla extract

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
3. 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 or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.