Grasshopper Cupcakes Recipe

Preheat the Oven to 160c (325f).

Line 2 Cupcake Tins with 18 Liners.

In a bowl, sift together the flour, cocoa powder, baking powder and salt.

In another bowl, cream together the butter and sugar until smooth.

Beat the eggs, one at a time, into the butter and sugar.

Gradually mix in the sifted flour and cocoa powder, mixing to a smooth thick consistency.

Finally, stir in the teaspoon of Peppermint Essence.

Put a teaspoon of the mixture into each case, then a chocolate/mint then top with another half teaspoon or so of the mixture (however much it takes to use up all the mixture).

Bake for 20 minutes or until slightly risen and springy to the touch.

Leave to stand for 5 minutes, then remove from the tin and leave to cool.

Meanwhile, mix up the butter and icing sugar until smooth. Stir in the peppermint extract (or syrup) and colouring.

Once the cupcakes are cool, spread a thick layer of the icing over each.

You could probably also palm these off as St Patricks Day cupcakes if you stuck a green marzipan Shamrock on top of the icing.