Member recipe

Grasshopper cupcakes

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Cooking time

Prep: 35 minutes Cook: 25 minutes

Skill level



21 cakes

A lovely dark chocolate sponge with a luscious, creamy, minty middle.

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  • 200g Softened butter
  • 150g Granulated sugar
  • 50g Dark muscovado sugar
  • 200g Self-raising flour
  • 1 Teaspoon Baking powder
  • 3 Eggs
  • 2 Tablespoons milk
  • 6 Teaspoons Cocoa Powder
  • 200g Dark chocolate

Peppermint insides

  • 175g Icing sugar
  • 75g Softened butter
  • 1 Teaspoon Peppermint extract
  • 1-2 Tablespoons double cream
  • 1 Teaspoon green food colouring


  1. Cream the all the sugars and the butter. Preheat the oven to Gas 4, 180*. Line the muffin tray with cases

  2. Slowly sift the flour into the mixture, fold it in. Add the baking power.

  3. Crack the eggs and add them to the mixture one at a time so as not to chase them around the bowl. Put the milk into the mixture and beat. It should be a smooth batter.

  4. Fold in the cocoa powder. Melt the chocolate then fold in to the batter once again.

  5. Put some oven gloves on and place your trays into the oven and cook for 20-30 minutes

  6. For the minty insides, cream the softened butter and the icing sugar together. Mix in the food colouring and the mint flavour to the butter cream.

  7. Next add the double cream (only use 1 tablespoon of you want it to be thicker and stiffer but use 2 if it is to be slightly thinner and go further).

  8. Once the cakes are out of the oven leave them to cool. Once cooled, cut out a section on the top and put some icing in then place the cut out cake back on top.

  9. Enjoy!

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