Mint Chocolate Chip Cupcakes

What better way to decide what flavor cupcakes that you wish to have for your birthday party than to pick from your favorite ice cream choices.  That is how my, just turned 6 daughter, Paige Leigh, chose hers.  It was a toss-up between mint chocolate chip and cookie dough.  And with the deal breaker of salmonella poisoning that I explained to her with the cookie dough, she went with the first one.  Thank goodness, because I was not about to experiment with non-egg cookie dough.  Mommy has to draw the line somewhere.

1 box of chocolate Devil's Food cake mix (prepared as directed- I used Pillsbury)
1 standard-sized box of Instant chocolate pudding mix
1 container of regular white cake frosting (I used Pillsbury)
1/4-1/2 tsp. of peppermint extract (taste as you add it)
1/4 tsp. of green food coloring
1/2 cup of mini semi-sweet chocolate chips (I only buy Nestle)

-Preheat your oven to 350*.  Place your paper/ foil cupcake liners in your 12-count muffin pan; set aside.  Add the chocolate pudding mix right into your already prepared cake batter and stir well.  Using a gravy ladle (like I do-works perfect) or a large spoon, fill your lined muffin pan cups about 3/4's of the way up with batter.  Bake for 18-22 minutes at 350*.  Once done, remove cupcakes and place on a wire cookie rack (or a jerky drying rack like I use- works just a well), then  repeat the process again for the last batch.  Meanwhile, for the frosting, using a hand held mixer and working in a large mixing bowl, mix the cake frosting, 1/4 tsp. of the peppermint extract (adding more in if you prefer) and the green food coloring until thoroughly combined.  Once the cupcakes are done and have completely cooled, go ahead and spread it on nice and thick.  Then, last but not least, sprinkle the frosted tops with the mini chocolate chips.  Makes 24 cupcakes.  Enjoy!