Mint Chocolate Chip Frosting

• 1 cup Unsalted Butter, Room Temperature
• 3 cups Powdered Sugar
• 2 Tablespoons Heavy Cream
• 1/4 teaspoons Peppermint Extract
• 2 drops Green Food Coloring
• 1 pinch Salt As Needed
• 2/3 cups Mini Chocolate Chips

1. In the bowl of a stand-mixer, beat butter on medium speed for 30 to 60 seconds or until smooth. Add sugar, cream, peppermint, and food coloring and beat on high speed for about 3 minutes. Adjust frosting to your liking (more sugar for thicker, more cream for thinner, and salt if too sweet). Stir in chocolate chips by hand.
2. Using an ice cream scoop, scoop the frosting and place on top of your cupcakes.
3. Store in an airtight container for up to 4 days, if they last that long!
4. Frosting yields 14 heavily frosted cupcakes.
5. Source: Chocolate Cupcakes with Mint Chocolate Chip Frosting from Sally's Baking Addiction.

butter, powdered sugar, heavy cream, ubc, salt, chocolate chips

Taken from tastykitchen.com/recipes/desserts/mint-chocolate-chip-frosting/ (may not work)