1/4 teaspoon peppermint extract (or more, see recipe instructions)
2 drops green food dye pinch of salt, as needed
2/3 cup (120g) mini chocolate chips
Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
You my make these cupcakes into a 9-inch cake, filling the pan halfway full, and then using any extra batter for cupcakes. I am unsure of the exact baking time for this cake - it will be done when a toothpick inserted in the center comes out clean.