Chocolate Chip Shamrock Cupcakes

Directions

1. Preheat the oven to 350º F. Prepare two 12-count cupcake or muffin tins by placing 14 total liners into the wells, alternating lined and unlined wells when possible. Lightly spray the liners with baking spray and set aside.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine, then create a small well in the center of the dry ingredients.
3. In a separate bowl, whisk the eggs, then add them to the well in the dry ingredients, along with the Belfonte Vitamin D Milk, Belfonte Sour Cream, vegetable oil, and vanilla extract. Stir until barely combined, then stir in the mini chocolate chips until just combined. (Try to avoid overmixing).
4. Divide the batter between the prepared liners, filling each liner just over halfway full.
5. Bake at 350º F for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
6. While the cupcakes bake, stir green food coloring into the frosting, one teaspoon at a time, until it reaches your preferred color.
7. Let the cupcakes cool, then top with frosting and sprinkles.

Note: Store leftover cupcakes in an airtight container at room temperature for up to two days.

Prep Time: 10 minutes
Bake Time: 18-20 minutes
Total Time: 30 minutes
Servings: 14 cupcakes