Mint Chocolate Chip Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, 2 tsp vanilla extract, and 1/2 tsp peppermint extract to the dry ingredients. Mix until just combined.

Fold in 1/2 cup mini chocolate chips gently to avoid overmixing.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1/2 tsp peppermint extract until stiff peaks form. Add green food coloring if desired.

Once cooled, frost the cupcakes with the peppermint whipped cream and garnish with additional mini chocolate chips.