Cake Series: Mint Chocolate Chip Cupcakes

Many people look forward to this time of year because it means it's time for the Shamrock Shake at McDonald's.  I must confess that I've never even tasted one, but I love mint ice cream.  Growing up, each year for my birthday, I would request an ice cream cake, made with chocolate cake and mint chocolate chip ice cream.  Yummy!  As I got to thinking about St. Patrick's Day coming up (next Saturday!), I started thinking about things that are green and my mind went to mint chocolate chip ice cream.  Then it somehow turned to mint chocolate chip cupcakes (this diet stuff has me thinking about sweets a little too much!).  I've never had one, and I've never really even heard of them, either.  But I figured I'd try to concoct some sort of recipe for them, and St. Patrick's Day was a good excuse to try them.

Mint Chocolate Chip Cupcakes
1 box Vanilla cake mix
1 large box instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
4 large eggs
1 1/2 to 2 tsp peppermint extract
Green food coloring
2 cups chocolate chips

Preheat oven to 350 degrees.  Line cupcake pan with wrappers; set aside.

In the bowl of a mixer, combine cake mix, pudding mix, sour cream, oil, water, and eggs.  Mix on low for about a minute; then beat on medium-high for about 2 more minutes.  Add peppermint extract and food coloring; mix until well incorporated.  Add chocolate chips and mix well.

Fill cupcake wrappers 1/2 to 2/3 full with batter.  Bake for 16-20 minutes, or until toothpick inserted in center comes out clean.

Check back next week for my peppermint buttercream recipe!