This Grasshopper Fudge Cupcake recipe was made by Princess Leah and they are much easier than they look.
Her husband Jorge said “Hand’s down this is one of the best cupcakes I’ve ever had.”
We’ve tried to talk her into going on Cup Cake wars but that was a no go!
- 1 box Betty Crocker SuperMoist white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 2 teaspoons mint extract
- 12 drops green food color
- 2 jars (16 oz each) hot fudge topping - for topping
- 1 container (8 oz) frozen whipped topping, thawed - for topping
- 5 drops yellow food color
- Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired - for garnish
Preheat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water.
Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cupcakes.
In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended.
Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
The food coloring is actually totally optional, as is the marbling of the two batters, but it just makes these cupcakes gorgeous!
You can use Andes mints or any brand you choose for the garnish. Enjoy!