This recipe for Chocolate Mint Chocolate Chip Cupcakes is the only chocolate cupcake recipe you'll ever need! They're chocolatey and moist and even better when topped with Baileys frosting.
Pre-heat oven to 350 degrees and line a cupcake tin with 12 papers.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
Add eggs in one at a time, mixing well after each addition. Mix in vanilla and peppermint extracts.
In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
With mixer on low speed, mix in dry ingredients in 2 additions, alternating with milk. Mix in each addition until just incorporated. Gently fold in chocolate chips.
Fill cupcake liners about 3/4 of the way with batter. Bake cupcakes for 18-20 minutes, until toothpick inserted into center comes out clean.
Let cupcakes cool in tin for 5 minutes before moving to wire racks to cool completely.
In the bowl of a mixer or in a large bowl with a hand mixer, mix butter on medium speed until it’s nice and fluffy. Add confectioners’ sugar one cup at a time and beat until well-combined. Mix in salt.
Add the Baileys and beat until combined. If frosting is too thin, add more confectioners' sugar a couple tablespoons at a time.