Mint Chocolate Chip Cupcakes

(from Krystina Castella)

Mint Chocolate Chip Cupcakes (makes 12)
Ingredients:
1/4 cup butter, room temperature
3/4 cup sugar
1/3 cup (2 ounces) unsweetened chocolate, melted
2 eggs, room temperature
1 teaspoon pure peppermint extract
1/2 cup chocolate milk
1 1/2 cup flour
1 teaspoon baking soda
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Insert liners in standard muffin pan.
2. In a large bowl cream butter and sugar till light and fluffy (3-5 min)
3. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
4. In a seperate bowl sift together flour and baking soda.
5. Add the flour mixture to the chocolate mixture and beat until well blended then stir in the chocolate chips.
6. Fill cupcake liner 3/4 full. Bake 15-18 minutes. Cool completely, top with Mint Cream Cheese
Frosting. Decorate with Andes Mints or chocolate chips.

Mint Cream Cheese Frosting
Ingredients:
8 ounce pkg cream cheese
6 tablespoons butter
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons peoppermint extract
green food coloring (optional)

Directions:
1. In a medium bowl, cream together butter and cream cheese with an electric mixer until smooth.
2. Slowly stir in the sifted powdered sugar and beat until lumps are gone. Add green food coloring, vanilla and peppermint extract.