Ingredients
2 cups confectioners’ sugar, sifted
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt
semisweet chocolate chips
Preparation
In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners’ sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes. Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes.
When the cupcakes are completely cool, frost as desired. Garnish with chocolate chips.
