Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).
Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
Buttercream Using Mint Chips instead of Semi-Sweet Chocolate.
Set aside and allow to cool for approximately 20 minutes.
After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then.
Add: On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days. ever since.
This Buttercream is absolutely delicious.
Be adventurous and substitute other flavors of baking chips to make this frosting.