4X6 Recipe Card Print this page and cut along outline for a convenient 4X6 recipe card. Chocolate Mint Cupcakes 12 Ingredients * Â¼ cup (1/2 stick) Prairie Farms unsalted butter * Â¾ cup sugar * 1/3 cup (2 oz.) unsweetened chocolate, chopped coarsely and melted * 2 large eggs * 1 teaspoon peppermint extract * Â½ cup Prairie Farms chocolate milk * 1 Â½ cups all purpose flour * 1 teaspoon baking soda * Â½ cup (6 oz.) mini semi-sweet chocolate chips Directions Preheat oven at 350Â°. Place cupcake liners into medium cupcake pan. In large bowl, cream butter and sugar until light and fluffy. Blend in melted chocolate. Add eggs, peppermint extract and chocolate milk. Beat until mixture is creamy. In separate bowl, combine flour and baking soda. Add these dry ingredients to the chocolate mixture and blend well. Do not over mix. Fold in chocolate chips. Pour mixture into cupcake liners, filling approx. 2/3 of the way. Bake for 15 â€“ 20 minutes, until toothpick inserted comes out clean. LetÂ cool. BUTTERCREAM FROSTING 3 egg whites Â¾ cup (1 Â½ sticks) Prairie Farms unsalted butter DIRECTIONS Heat egg whites and sugar in double boiler. Mix constantly with wire whisk, until sugar is completed dissolved and mixture is warm. Pour egg mixture into a medium bowl. Using a mixer with the whisk attachment, beat mixture on high speed until stiff peaks form. Continue mixing until fluffy and cooled (at least 6 minutes). Change out the mixer attachment to the normal paddles. Gradually add butter and mix at medium low speed. Add in peppermint and vanilla extracts. Reduce speed to low and mix another 2 minutes until all air bubbles are gone. Stir with rubber spatula until smooth. Spread buttercream frosting on cooled cupcakes. Sprinkle frosting with chocolate sprinkles or mini chocolate chips.