• Preheat oven to 350°F.
• Line two 12-cup muffin tins with paper liners.
• In a microwave-safe bowl, melt chocolate on high for 1-3 minutes. Remember to stir halfway through cooking.
• Set chocolate aside to cool to room temperature for 10 minutes.
• In a large bowl, combine flour, baking powder, and salt.
• Beat in melted chocolate and vanilla extract.
• Add eggs, one at a time, beating well after each addition.
• Alternate adding flour mixture and milk in three additions, beating until just combined.
• Divide batter between the 24 muffin cups. Bake for around 20 minutes.

Decorating

• Once cupcakes have cooled, frost with vanilla icing. For a snowy effect, mix the frosting with grated coconut first.
• Top each cupcake with a small chocolate-covered mint patty. Then place three small mints or chocolate chips around the patty for claw marks.