Member recipe
Member recipes are not tested in the GoodFood kitchen.

Grasshopper cupcakes

By J.McD (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 21 cakes
A lovely dark chocolate sponge with a luscious, creamy, minty middle.
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Ingredients

Cupcake

  • 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

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

Method

  • STEP 1
    Cream the all the sugars and the butter. Preheat the oven to Gas 4, 180*. Line the muffin tray with cases
  • STEP 2
    Slowly sift the flour into the mixture, fold it in. Add the baking power.
  • STEP 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.
  • STEP 4
    Fold in the cocoa powder. Melt the chocolate then fold in to the batter once again.
  • STEP 5
    Put some oven gloves on and place your trays into the oven and cook for 20-30 minutes
  • STEP 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.
  • STEP 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).
  • STEP 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.
  • STEP 9
    Enjoy!
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