Lloyd is not one for birthday celebrations.  Unlike me, he hates attention and never wants a fuss made about turning another year older.  I always force him to “celebrate” with at least a home-cooked meal, followed by a favorite dessert, and some presents.  (In case you’re dying to know, this year he got socks, in addition to a few other small gifts, including T-shirts and candy.)

The year’s homemade meal included appetizers of chicken parmesan wontons and oysters, followed by mussels over linguine, and mint chocolate chip cupcakes.  A total nauseating combination of foods, when you think about it, but some of his favorites, nonetheless.  He enjoyed it all, probably to the point of discomfort, but Lloyd is never one to turn down dessert, especially when it comes in the combination of mint and chocolate! 

I’ve shared these cupcakes before, but they are worth sharing again!

Mint Chocolate Chip Cupcakes

From A Series of Kitchen Experiments

Yields about one dozen cupcakes

Ingredients

Cupcakes

• 1.5 C flour
• 1/2 C cocoa powder
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 C unsalted butter, softened
• 3/4 C sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp mint extract
• 1/2 C milk
• 1/2 C chocolate chips

Mint Frosting

• 2 C heavy cream
• 1/2 C of powdered sugar
• 1 tsp of mint extract
• green food coloring (optional)
• mini chocolate chips, for garnish (optional)

Directions

1. Pre-heat oven to 350 F. 
2. In a bowl, combine dry ingredients: flour, cocoa powder, salt, baking powder, baking soda. 
3. Combine the flour, cocoa powder, salt, baking powder and baking soda together in a bowl.
4. In other bowl, beat butter and sugar together, adding the eggs, one at a time.
5. Add vanilla and mint extract. 
6. Begin to add the flour mixture and the milk, alternating each time, starting and ending with the flour.  (Specifically, add 1/3 of flour mixture, 1/2 of milk, 1/3 of flour mixture, remaining milk, and then remaining flour). 
7. Toss your chocolate chips in some flour so that they won’t sink, and fold into the batter. 
8. Pour batter into a lined or greased cupcake tin, filling about 3/4 full.  (I filled 14.)
9. Bake in the oven for about 20 minutes, checking for doneness. 
10. Meanwhile, prepare your frosting by beating the cream, powdered sugar and mint with a mixer, until stiff peaks form.  (Add food coloring if using). 
11. Once cupcakes have cooled, pipe frosting on top and garnish with mini chocolate chips.