Mint Chocolate Cupcakes

I found this recipe on a cookbook called Stop and Smell the Rosemary. I thought they were pretty good, but apparently they weren't as good as I thought as four cupcakes were left alone and thrown in the trash after a few days. My desserts go pretty fast, usually within two or three days, at my boyfriend's parents' so I most likely won't be making these again. I again made minor changes to the recipe, one of them being omitting mint in the frosting. Everybody agreed it was a good decision.

INGREDIENTS

Cake:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
1 stick and 2 2/3 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk
Frosting:
3 ounces semi-sweet chocolate
4 tablespoons unsalted butter

DIRECTIONS

1. Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat. Cool frosting until spreadable.
2. Preheat oven to 350 degrees. Line muffin cups with paper liners. Whisk flour, baking soda, salt, and cocoa. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup 3/4 full.
3. Bake for 12 to 15 minutes or until cake test comes out clean. Do not overbake. Cool cupcakes on a wire rack for 5 minutes. Remove cupcakes to wire rack to cool completely. Frost when cooled.