Chocolate Cupcakes With Mint Chip Frosting

In a steady stream with the mixer running on low speed add the cooled cocoa mixture and then beat until smooth. Avoid overmixing.
Divide cupcake batter between muffin liners filling each about 34 full.
Bake for 1619 minutes or until a toothpick inserted in the center comes out mostly clean with no wet crumbs. A few moist crumbs are OK. Remove from oven and cool completely before frosting.
Make the frosting In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on mediumhigh speed until smooth and creamy about 2 minutes. Add 3 cups of confectioners sugar heavy cream peppermint extract and food coloring if using. Increase to high speed and beat for 3 minutes. Add more confectioners sugar if frosting is too thin up to 4 cups or more cream if mixture is too thick. Taste and add salt if its too sweet. I usually add a pinch. You can also add more food coloring if desired or more peppermint extract if you want a stronger mint flavor. Using a rubber spatula fold in the chocolate chips by hand.
Frost cooled cupcakes. I usually pile the frosting on generously using an icing spatula. There may be leftover frosting depending how much you use on each cupcake.
Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.