As soon as I get a hold of decent camera (had to sell my old one), I'll start updating again!

Kahlúa Cupcakes

Recipe:

(makes 24 cupcakes)

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup cocoa powder
  
• 1 1/2 cups granulated sugar
  
• 1 tablespoon vanilla extract
  
• 3 large eggs, separated, at room temperature
  
• 1/2 cup cold water
  
• 1/2 cup Kahlúa
  
• 2 1/4 cups all-purpose flour
  
• 3 teaspoons baking soda
  
• 1/2 teaspoon salt

1. Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
   
2. In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
3. In a small bowl mix water and Kahlúa.
   
4. In another large bowl combine the flour, baking soda, and salt.
   
5. Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
   
6. With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue. With a rubber spatula, fold the meringue into the batter.
   
7. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan

(icing)

• 6 Tbsp butter
• 1 lb. powdered sugar
• 3 Tbsp. unsweetened cocoa powder
• 4 Tbsp. Kahlua
• 2-3 Tbsp. hot coffee

1. In large bowl, cream together butter and powdered sugar. Add cocoa powder, Kahlua and hot coffee. Beat until smooth. Frosts 2 dozen cupcakes

Froot Loop Cupcakes

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Recipe:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature
  
• 1 cup granulated sugar
  
• 1/2 teaspoon vanilla
  
• 2 eggs
  
• 1 1/2 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup milk (I used 1%)
  
• Zest from 1 orange and 1 lemon
  
• 1 1/2 cups Froot Loops
  
• Powdered sugar, for dusting (optional)

1. Preheat the oven to 350 degrees. Grease and/or line 12 muffin cups.
   
2. Using a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream for 5 minutes. Beat in the eggs one at a time, followed by the vanilla. mixing in well.
   
3. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches (flour, milk, flour, milk, flour). Add orange and lemon zest to batter.
   
4. Scoop 1/4 cup of the batter into each muffin cup of the prepared pan, and sprinkle the tops with a generous amount of cereal.
   
5. Bake for 20 to 25 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. When ready, remove from the oven and allow to cool in the muffin tins for about 10 minutes. Remove from the tins and allow them to cool completely before sprinkling with powdered sugar. Makes 12 cupcakes.

Reeses Peanut Butter Cup Cookies

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Recipe:

• 1/2 cup (1 stick) butter, softened
  
• 3/4 cup sugar
  
• 1/3 cup REESE'S Creamy Peanut Butter
  
• 1 egg
  
• 1/2 teaspoon vanilla extract
  
• 1-1/4 cups all-purpose flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1-1/3 cups (8-oz. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter
  
• Creme

1. Heat oven to 350° F.
   
2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet.
   
3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies.
   

Banana Coconut Bread

Recipe:

• 2 eggs
  
• 1 cup white sugar
  
• 1/2 cup butter, melted
  
• 1 cup mashed bananas (about 3 small bananas)
  
• 1/2 teaspoon almond extract
  
• 1 1/2 cups all-purpose flour
  
• 1/2 cup flaked coconut (sweetened or unsweetened works)
  
• 1 1/2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup chopped walnuts or pecans

1. Mix together flour, coconut, baking powder, baking soda, salt, chopped and walnuts/pecans.
   
2. Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
   
   
3. Bake at 350 degrees F for about 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Oatmeal Cranberry Cookies

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Recipe:

• 1/2 lb unsalted butter (2 sticks)
  
• 1 1/4 cups brown sugar
  
• 1/2 cup granulated sugar
  
• 2 large eggs
  
• 2 teaspoons vanilla extract
  
• 2 tablespoons milk
  
• 2 cups rolled oats
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• 1 teaspoon salt
  
• 1 1/2 cups dried cranberries

1. Heat oven to 350 F.
   
2. Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.
3. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.
   
4. Add dry ingredients to butter mixture and stir until combined and then stir in cranberries.
   
5. Bake for 12 to 14 minutes or until golden brown, then cool on wire rack.

Homemade Girl Scout Cookies: Thin Mints

Recipe:

(for the cookies)

• 2 1/4 cups all purpose flour
  
• 1/4 cup cornstarch
  
• 6 tbsp unsweetened cocoa powder
  
• 1/2 tsp salt
  
• 1 cup white sugar
  
• 1/2 cup butter, room temperature
  
• 1/3 cup milk (any kind)
  
• 1/2 tsp vanilla extract
  
• 3/4 tsp peppermint extract

(for the coating)

• 10-oz dark or semisweet chocolate
  
• 1/2 cup butter, room temperature

(for the cookies)

1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
   
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
   
3. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
   
4. Preheat oven to 375F.
   
5. Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
   
6. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

(for the coating)

1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
   
2. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
   
3. Reheat chocolate as needed to keep it smooth and easy to dip into.

Chocolate Whirls

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Recipe:

for the cookies:

• 1 cup unsalted butter, softened
  
• 1/2 cup confectioners sugar
  
• 1 oz. bittersweet chocolate, melted
  
• 1 1/2 cups all-purpose flour
  
• 2 tbsp cocoa powder
  
• 3 tbsp cornstarch
  
• 2 tbsp confectioners sugar (for dusting)

for the filling:

• 1 cup unsalted butter, softened
  
• 1 1/2 cup confectioners sugar
  
• 1 oz. bittersweet chocolate, melted

1. Preheat oven to 350 degrees F. Beat butter and sugar until light and fluffy. Stir in melted chocolate. Sift the flour, cocoa powder, and cornstarch and stir into the creamed mixture.
   
2. Pipe the mixture using a 3/4-in. fluted nozzle into 2-in. rosettes spaces 2-in. apart on a non-stick cookie sheet (I used parchment paper).
   
3. Bake for 10-12 minutes.
   
4. For the filling: Beat butter and confectioners sugar, then stir in the chocolate. Spread the filling onto the bottom half of the cookies, and then sandwich together with the other halves.
   
5. Dust with 2 tbsp of confectioners sugar.

Frog Cupcakes

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I made these for my cousin's baby shower :)

Lemon Blueberry Bread

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Recipe:

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup unsalted butter, room temperature
  
• 3/4 cup granulated white sugar
  
• 2 large eggs
  
• 1/2 teaspoon pure vanilla extract
  
• 1 tablespoon lemon extract (or 1 tbs grated lemon zest)
  
• 1/2 cup milk
  
• 1 1/2 cups fresh blueberries
  
  Lemon glaze:
  
  
• 1/3 cup granulated white sugar
  
• 3 tablespoons fresh lemon juice

1. 1. Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
   
2. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
   
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
   
4. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
   
5. Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
   
6. When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Spiral Cookies

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Recipe:

(for the vanilla dough)

• 1/2 cup unsalted butter
  
• 1/2 cup sugar
  
• few drops vanilla extract
  
• 1/2 egg yolk, beaten
  
• 1 1/2 cups all-purpose flour, sifted

(for the chocolate dough)

• 1/2 cup unsalted butter
  
• 1/2 cup sugar
  
• few drops vanilla extract
  
• 1/2 egg yolk, beaten
  
• 1 1/4 cups plus 2 tbsp. all-purpose flour, sifted
  
• 1/4 cup cocoa powder

1. Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough.
   
2. In a separate bowl, make the chocolate dough in the same way.
3. Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes.
   
4. Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes.
   
5. Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.

Peanut Butter Chocolate Chip Muffins

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Recipe (makes 12):

• 2 1/4 cups all purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 2/3 cup brown sugar
  
• 6 tbsp butter, melted and cooled
  
• 1/2 cup crunchy peanut butter (or smooth)
  
• 2 large eggs
  
• 1 cup milk (low fat or skim is fine)
  
• 3/4 cup milk chocolate chips

1. Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
3. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth.
   
4. Pour into flour mixture and stir until just combined.
   
5. Stir in chocolate chips.
   
6. Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
   
7. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.

Brownie Peanut Butter Chip Cookies

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Recipe:

• 2 cups all purpose flour
  
• 2/3 cup cocoa powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup butter
  
• 1 cup sugar
  
• 2/3 cup brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 1/2 cups combo of chocolate chips and peanut butter chips

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.
   
3. In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa.
   
4. Stir in chips and/or peanut butter cups by hand.
5. Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread. Bake for 9-11 minutes.

Russian Tea Cakes

Recipe:

• 2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
  
• 1 cup unsalted butter, room temperature
  
• 1/4 cup confectioners sugar
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• Topping: 1 cup confectioners sugar, sifted

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
   
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
   
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
   
4. Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
   
5. Once cooled, roll cookies in confectioners sugar.
   

Oatmeal-Butterscotch Cookies

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Recipe:

• 3/4 cup butter, softened
  
• 3/4 cup sugar
  
• 3/4 cup brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1 1/4 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/2 tsp ground cinnamon
  
• 3/4 tsp salt
  
• 3 cups rolled oats
  
• 1 1/2 cups butterscotch chips

1. Preheat oven to 375F. Line a baking pan with parchment paper.
   
2. In a large bowl, cream together butter and sugars. Blend in eggs and vanilla until mixture is smooth.
   
3. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Stir into butter mixture, then mix in the oats and butterscotch chips.
   
4. Drop rounded tablespoonfuls (large balls) of cookie down onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spread.
   
5. Bake for 10-11 minutes, until the edges begin to brown.
   
6. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

Neapolitan Cupcakes

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Recipe:

(for the cupcakes)

• 1 stick unsalted butter, room temperature
  
• 1 3/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 3/4 cup sugar
  
• 2 large eggs, room temperature
  
• 1 teaspoon pure vanilla extract
  
• 1/2 cup whole milk

For the chocolate cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

(for the strawberry swiss meringue buttercream frosting)

• 4 large egg whites
  
• 1 1/4 cups sugar
  
• 1 cup unsalted butter(2 sticks)
  
• 1/3 cup strawberry jam

(for the cupcakes)

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.
   
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
   
4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
   
5. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

(for the strawberry swiss meringue buttercream frosting)

1. Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
   
2. Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
   
3. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.
   
4. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles.

Glazed Pumpkin Cookies

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Recipe:

• 2 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
  
• 1 1/2 cups granulated sugar
  
• 1/2 cup butter (1 stick), softened
  
• 1 cup LIBBY'S® 100% Pure Pumpkin
  
• 1 large egg
  
• 1 teaspoon vanilla extract
• glaze: recipe follows

1. PREHEAT oven to 350° F. Grease baking sheets.
   
2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
   
3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
   
4. FOR GLAZE:
   COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
   

Red Velvet Cupcakes

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Recipe:

(cupcakes)

• 1 1/2 cups of sugar
  
• 1/2 cup (1 stick) of butter, room temperature
  
• 2 eggs, room temperature
  
• 2 1/3 cups of cake flour
  
• 2 tablespoons cocoa powder
  
• 1 teaspoon of baking soda
  
• 1 teaspoon of baking powder
  
• 1/2 teaspoon of salt
  
• 1 cup of buttermilk
  
• 1 1/2 tablespoons of red food coloring
  
• 1 teaspoon of vanilla extract
  
• 1 teaspoon of distilled white vinegar

(cream cheese frosting)

• 1/2 cup of butter (1 stick), room temperature
  
• 8 oz of Philly cream cheese (1 package), room temperature
  
• 2 - 3 cups of powdered sugar
  
• 1 teaspoon of vanilla extract

(cupcakes)

1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
   
2. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
   
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
   
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
   
5. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
   
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

(cream cheese frosting)

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
   
2. Add the vanilla extract and mix.
   
3. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

S’More Cookie Bars

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Recipe:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
   
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
   
4. Add to butter mixture and mix at a low speed until combined.
   
5. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
   
6. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
   
7. Spread chocolate with marshmallow creme or fluff.
   
8. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
   
9. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Chocolate Mint Chip Cupcakes

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Recipe:

(Chocolate Mint Chip Cupcakes)

• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
  
• 1/3 cup (2 ounces) unsweetened chocolate, coarsely chopped, melted
  
• 2 large eggs, at room temperature
  
• 1 teaspoon peppermint extract
  
• 1/2 cup chocolate milk
  
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 cup (6 ounces) mini semi-sweet chocolate chips

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
3. In a separate medium-sized bowl combine the flour and baking soda.
4. Add the dry ingredients to the chocolate mixture and beat until well blended (DO NOT OVER BEAT). With a rubber spatula, stir in the chocolate chips.
5. Fill the cupcake liners 2/3-3/4 full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

(Mint Swiss Meringue Buttercream)

• 3 egg whites
  
• 1 cup granulated sugar
  
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  
• 1 1/2 teaspoons peppermint extract
  
• 1/4 teaspoon vanilla extract

1. Put egg whites and sugar in a double boiler over simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg mixture into a clean bowl of a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes (It's very important to beat it for the whole 6 minutes).
3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears soupy or separated after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
4. Beat in extracts. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.