Preheat oven to 350 degrees. Spray a donut pan with cooking or baking spray. In a large mixing bowl, combine flour, sugar, baking powder and salt. Whisk to combine. In another large bowl, whisk together milk, eggs, butter, and peppermint extract. Then, add in the drops of food coloring. Whisk again to combine. Gradually mix in the dry ingredients into the wet until combined. Add more drops of green food coloring if needed to desired green color.Fold in the mini chocolate chips. Either scoop into disposable piping bag, cut the tip off and pipe batter into the donut cavities or spoon batter into donut wells with a teaspoon or mini cookie scoop. Bake in the oven for 10-12 minutes or until slightly golden brown. Remove from oven and allow to cool on wire rack for 5 minutes in donut pan. Invert donuts onto the wire rack to cool completely.

For Ganache:

Using a small pot, heat the heavy whipping cream until steaming or little bubbles. Don’t let the cream boil. While heavy whipping cream is heating up, place chocolate chips into heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Whisk until the chocolate looks shiny. Either pour over the donuts or dip each donut into the melted chocolate. Allow ganache to set for just a couple of minutes before sprinkling on the mini chocolate chips. Let donuts set up before serving. Recipe Note: You may get up to 10 donuts in your recipe. I would suggest after filling the donut pan and seeing you have extra batter, bake the first batch. While the batch is cooling on the wire rack, clean out each well with a dry paper towel, spray the wells again then fill until batter is finished. You should get between 8 and 10 donuts. Have fun and enjoy!