Mint Chocolate Chip Frosting
This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Ingredients
1 stick butter, room temperature3 cups powdered sugar, plus additional as needed
2 Tbsp. milk, plus additional as needed
Green food coloring
1 tsp. peppermint extract
¼ cup ground semisweet chocolate
Preparation
• Combine all of the ingredients except the chocolate in a large mixing bowl and beat until smooth. If the frosting is too thin, add more sugar. If it’s too thick, add more milk.
• Stir in the ground up chocolate bits.
[i]Note: These cupcakes are best eaten at room temperature. If refrigerated, heat them in the microwave for 10 seconds; the cake gets warm and the frosting stays relatively cool. They last up to 1 week in the fridge in an airtight container.[\i]
