Mint Chocolate Chip Cupcakes

Usually words or phrases such as chai latte, ginger lemon or chocolate coconut convey unusual flavors from exotic destinations.  However, they are simply flavors of cupcakes offered at the wildly popular "Sprinkles" chain.  Cupcakes have evolved from the traditional children’s birthday treat into an adult obsession, fueled by decadent flavor combinations that tantalize the palate.


Although “Sprinkles” claims to be the nations first cupcake café many other independently owned shops have made a name for themselves.  In San Diego, we actually have a café that serves square cupcakes and a cupcake truck that twitters their location each day and posts on line when they have sold out.

The cupcake craze has not escaped my house.  My kids are “gaga” over this treat and are continually trying to create their own unique flavor combinations.  This mint butter cream icing is oddly refreshing and rich.  The classic chocolate mint combination fails to disappoint. 

Essentially, these diminutive cakes occupy a space in contemporary American culture far larger than their size suggests.  Enjoy this simple recipe, if you’d like to skip the line at your local cupcake shop.

Time Saving Tip:  Use purchased cake mix

Mint Chocolate Chip Cupcakes
serves 12
Ingredients:
Yellow cake mix
1 cup mini chocolate chips

Mint Buttercream:
8 Tbsp. butter, room temperature
1 Tbsp. milk
1/4-1/2 teaspoon mint extract
2 cups powdered sugar
5 drops of green food color (optional)
mini chocolate chips for garnish

1. Prepare cupcakes according to package directions with the addition of chocolate chips.  Bake and let cool.
2. Prepare butter cream by beating all ingredients together until smooth.
3. Spread or pipe icing on cooled cupcakes.  Sprinkle with chocolate chips.

 Virtually Homemade