The cupcake recipe comes from Wendy Paul’s “101 Gourmet Cupcakes in 10 Minutes”. I’m not sure where I got this frosting recipe from but it is my favorite, easy to make and tasty. It is already on the blog somewhere but I’ll put it on again here so you don’t have to go looking for it if you want to make these cupcakes. The cupcake paper liners and the little paper gingerbread men on toothpicks came together in a set and I think I got them at Target but it was last year after Christmas when everything was 50% off! They make decorating so easy and cute.
1 cup milk
1 box chocolate cake mix
1 teaspoon mint extract
1 1/4 cups mini chocolate chips (semisweet is best)
1 In a medium mixing bowl, whisk eggs until fluffy. Add milk and stir. Pour dry cake mix into egg mixture and stir until well combined. Do not overstir. Add mint flavoring and 1 cup of the mini chocolate chips.
2 Pour batter into paper liners and fill 3/4 full.
3 Bake at 350 for 15 – 18 minutes or until cake springs back when lightly touched with your finger. Remove from pan and place cupcakes on a rack to cool.
4 Frost with desired frosting and sprinkle with remaining chocolate chips on top.
I got about 22 cupcakes from this recipe.
Basic Buttercream Icing:
1 cup unsalted butter, room temperature (use vegetable shortening for white icing)
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or any other flavoring (I thought about making the frosting mint flavored too but wasn’t sure if it would be too much mint so didn’t but you could easily make this mint frosting or any other flavor you like)
2 pounds powdered sugar
10 – 15 drops green food coloring (or any other color desired)
Mix ingredients on low until smooth. If stiffer icing is needed, add more sugar. This is enough to cover and fill a 9 x 13″ cake or two 9″ layers. (I had enough frosting for all my cupcakes with a little leftover which might have frosted between 3 – 4 more cupcakes.)