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Flavorful St. Patrick’s Irish Mint Chocolate Chip Cupcake Bites

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These Irish mint chocolate chip cupcake bites are a quick, easy, and festive treat perfect for St. Patrick’s Day celebrations and parties. They combine a moist, buttery cake with refreshing mint and melty chocolate chips, topped with a creamy mint buttercream frosting.

Ingredients

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  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk (or dairy-free milk like oat milk)
  • ½ teaspoon peppermint extract
  • ¾ cup mini chocolate chips
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1–2 tablespoons heavy cream or milk
  • 1 teaspoon peppermint extract
  • Green food coloring (optional)
  • Mini chocolate chips or crushed Andes mints for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 24-cup mini muffin pan with paper liners or lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract and peppermint extract.
  5. Gradually add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix gently after each addition.
  6. Fold in mini chocolate chips gently with a rubber spatula.
  7. Spoon batter into mini muffin cups, filling about ¾ full.
  8. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes completely on a wire rack before frosting.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition.
  11. Add peppermint extract and heavy cream or milk to reach desired consistency. Add green food coloring if desired and mix until uniform.
  12. Pipe frosting onto cooled cupcake bites and garnish with mini chocolate chips or crushed Andes mints.

Notes

Do not overmix the batter to keep cupcakes tender. Use room temperature ingredients for best texture. Fold in chocolate chips gently to prevent sinking. Cool cupcakes completely before frosting to avoid melting. Adjust frosting consistency with milk or powdered sugar as needed. For gluten-free, use almond flour and xanthan gum. For dairy-free, substitute butter and milk with plant-based alternatives. Alcohol-infused variation can be made by adding Irish cream liqueur.

Nutrition

Keywords: St. Patrick's Day, mint chocolate chip, cupcake bites, mini cupcakes, party treats, easy dessert, festive dessert

Find it online: https://avabake.com/flavorful-st-patricks-irish-mint-chocolate-chip-cupcake-bites-recipe-easy-and-perfect-for-parties/