A little St. Patrick’s Day treat that combines
the amazing flavors of chocolate and mint…
Grasshopper
Cupcakes
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
Preheat 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 crème de menthe in bowl. Beat at
medium speed until creamy. Slowly add whipping cream, beating until stiff peaks
form. Frost cupcakes.
ciao! fabiana
recipe via harris teeter
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