Grasshopper Cupcakes

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

Serves: 24Cook: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 24


  • 1 box vanilla cake mix
  • 4 eggs
  • 3⁄4 cup hot fudge, slightly warmed
  • 3⁄4 cup milk
  • 1⁄2 cup butter, melted
  • 1⁄4 cup plus 1 Tbsp. of crème de menthe
  • 1⁄4 cup powdered sugar
  • 1 1⁄2 cups whipping cream
  • 8 ounces cream cheese, softened


  • Heat oven to 350°F. Line 24 baking cups with cupcake liners; set aside.
  • 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.
  • Spread a generous teaspoon of hot fudge on each cupcake. Allow fudge to cool completely before frosting.
  • Combine cream cheese, sugar and 1 Tbsp. of crème de menthe in bowl. Beat at medium speed until creamy. Slowly add whipping cream, beating until stiff peaks form. Frost cupcakes.
  • Refrigerate leftovers.