# What You Need:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 teaspoon pure vanilla extract
09 - 1/2 teaspoon peppermint extract
10 - 2-3 drops green food coloring, optional
→ Chocolate & Add-ins
11 - 1/2 cup mini chocolate chips, plus additional for topping
12 - 1/4 cup chopped Andes mints or mint chocolate pieces, optional
# Directions:
01 - Preheat oven to 350°F. Grease a mini muffin tin or line with mini cupcake liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, vanilla extract, and peppermint extract; mix until smooth. Stir in green food coloring if using.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Stir in the mini chocolate chips and chopped Andes mints if using.
06 - Spoon batter evenly into the prepared mini muffin tin, filling each cup approximately three-quarters full. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 13-15 minutes, or until a toothpick inserted into the center emerges mostly clean with a few moist crumbs.
08 - Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
