Mint Chocolate Chip Cupcakes

This recipe is from the Better Homes and Gardens Special Interest - Cupcakes of 2011, where they were originally called Shamrock Milk Shake Cupcakes. But regardless of the name...they are absolutely to-die-for-delicious...and a perfect treat for St. Patrick's Day (which is why I decided to make them :])

Prep: 30 minutes
Bake: 15-18 minutes
Oven: 350 F
Yields: 48 minis or 24 regular size

INGREDIENTS
- 4 egg whites      (make sure you let the eggs stand at room temp. for about 30 min.)
- 2 Cups all-purpouse flour
- 1 teas. baking powder
- 1/2 teas. baking soda
- 1/2 teas. salt
- 1 Cup buttermilk *
- 1/4 Cup creme de menthe **
- 1/2 Cup shortening
- 1 3/4 Cups gran. sugar
- 1 teas. vanilla
- good handful of chocolate chips

Preheat oven to 350. In medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a measuring cup combine buttermilk* and creme de menthe**; set aside. In mixing bowl, beat shortening. Add sugar gradually until fluffy. Beat in vanilla and egg whites. Alternate the flour mixture with the buttermilk mixture until well combined.Fold in chocolate chips. Spoon into prepared pans about 2/3 full. Bake for 15- 18 minutes or until toothpick inserted in the center comes out clean.

* instead of buttermilk, sour milk can be substituted by putting 1 tablespoon lemon juice or vinegar in a measuring cup and adding just enough milk to make 1 cup. Let sit for 5 minutes.
** instead of creme de menthe, substite 1/4 cup milk, 1 teaspoon mint extract, and green food coloring.


I used the creme de menthe substitute and my cupcakes still turned out light and fluffy. The addition of the chocolate chips gave them that awesome chocolate-mint combanation that I just love and to top them off, I just used store bought vanilla frosting.

EnJoY :D