Grasshopper Cupcakes

The combination of mint and chocolate is irresistible in these cupcakes finished with a whipped cream frosting.

  • 1 box (15.25-16.5-oz.) vanilla cake mix
  • ¾ cup milk
  • ½ cup butter, melted
  • 4 eggs
  • ¼ cup crème de menthe
  • ¾ cup hot fudge, slightly warmed
Whipped Cream Frosting:
  • 8 oz. cream cheese, softened
  • ¼ cup powdered sugar
  • 1 Tbsp. crème de menthe
  • 1½ cup whipping cream
  1. Heat oven to 350°F. Line 24 baking cups with cupcake liners; set aside.
  2. In a large bowl, mix together cake mix, milk, butter, eggs and ¼ cup crème de menthe. Divide into muffin cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool completely.
  3. Spread a generous teaspoon of hot fudge on each cupcake. Allow fudge to cool completely before frosting.
  4. Combine cream cheese, sugar and crème de menthe in bowl. Beat at medium speed until creamy. Slowly add whipping cream, beating until stiff peaks form. Frost cupcakes.
  5. Refrigerate leftovers.

View Party Plan: St. Patrick's Day