A minty holiday dessert that the kids can help decorate and eat!
Heat the oven to 375 and line a 24-cup mini muffin pan with paper baking cups.
Sift together the first four muffin ingredients in a medium bowl, then stir in the chocolate chips.
In a separate bowl, whisk the egg until frothy. Blend in the milk, sour cream, butter, and vanilla extract.
Make a well in the dry ingredients and pour the liquid mixture into it. Stir just until they're uniformly blended.
Divide the batter among the muffin cups, filling them to the top. Bake the muffins on the center oven rack for 17 minutes (the tops may brown slightly). Remove the muffins from the oven and let them cool in the pan on a wire rack.
To make the icing, use a wooden spoon to cream together the butter and confectioners' sugar in a medium bowl. Blend in the mint extract and milk until smooth.
Remove the cooled muffins from the pan and frost them. Use the cake-decorating gel to add red stripes, as shown.