Grasshopper Cupcakes
Grasshopper Cupcakes - a rich and chocolate-y cupcake topped with a cool mint butter cream frosting!
Servings: 30
Ingredients
Cupcakes
- 2 cups sugar
- 1 3/4 flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup butter , softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup milk (approximately)
Instructions
- Preheat oven to 350 degrees. Prepare muffin tins with liners.
- In a large bowl mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In an electric mixer combine eggs, oil, vanilla and milk. Mix until well combined. Slowly add flour mixture. Beat on medium speed for 2 minutes.
- Add boiling water. Batter will be very thin.
- Scoop batter into prepare muffin tins.
- Bake for 20-25 minutes, until a tester comes out clean. Remove from oven, and let cool for 5 minutes before removing to a wire rack to cool completely.
- Meanwhile prepare the frosting. The the bowl of an electric mixer combine all of the ingredients. Beat until light and fluffy. Add more milk or sugar if necessry.
Notes
Cupcake Recipe from Hershey
Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 226mg | Fiber: 1g | Sugar: 31g
