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1
Allow butter and eggs to stand at room temperature for 30 minutes.
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2
Meanwhile, in a small saucepan, combine milk and chocolate; cook and stir over med-low heat until chocolate is melted; cool.
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3
Preheat oven to 350.
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4
Grease and flour 28 2 1/2 inch muffin cups or line with paper liners.
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5
In a bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
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6
In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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7
Gradually add sugar, beating on medium speed until combined.
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8
Beat for 2 minutes, scraping side of bowl occasionally.
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9
Add eggs, one at a time, beating well after each addition.
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10
Beat in creme de menthe and vanilla.
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11
Alternately add flour mixture and chocolate mixture beating on low speed after each addition just until combined.
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12
Beat on medium to high speed for 20 seconds more.
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13
Spoon batter into the prepared cups, filling each about 3/4 full.
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14
Bake in oven for about 20 minutes or until tops spring back when lightly touched.
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15
Cool in pans on wire racks for 5 minutes; remove from pans; cool completely on racks.
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16
Frosting-In a 1-cup glass measuring cup, combine the water and unflavored gelatin; let stand 2 minutes.
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17
Place measuring cup in a saucepan of boiling water.
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18
Cook and stir about 1 minute or until gelatin is completely dissolved.
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19
In a big bowl, combine whipping cream, sugar, and creme de menthe.
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20
Drizzle warm gelatin mixture over cream mixture while beating constantly with an electric mixer on medium speed.
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21
Continue beating on medium to high speed until stiff peaks form.
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22
Spread or pipe frosting onto tops of cupcakes; top each with a chocolate kiss.
