Grasshopper Cupcakes

Here is a great recipe for those St. Patty's Day celebrations you may have this week.  They are a spin on the Neapolitan Cupcakes (recipe from www.sixsistersstuff.com) that I made for Valentines' Day.  I'm a huge fan of mint chocolate chip ice cream, Ande's Mints, etc...  So, I thought what a better treat than brownie and mint.  Enjoy!! (Makes approx. 30 cupcakes)

Brownie Layer:

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water

Cake Layer:

• 1 (18.25 ounce) package vanilla cake mix 
• 2 tablespoons vegetable oil
• 1 1/3 cups water
• 3 egg whites 
• 1 tsp. peppermint extract
• green food coloring

Topping and Other needs:

• 1 can vanilla cake frosting
• sprinkles or other decor
• cupcake papers
• non-stick spray

Directions:

1. Preheat oven to 350 degrees.
2. Stir together the brownie layer ingredients, set aside.
3. Mix the cake ingredients together on medium speed for 2 minutes, add food coloring until the green color of your choice, set aside.
4. Spoon the brownie batter into lightly greased cupcake papers in a muffin pan, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until papers are each 3/4 full.
5. Bake until the tops spring back when lightly pressed, about 20 minutes.
6. After cooling completely, top with frosting and sprinkles or other decor.

Source:  www.sixsistersstuff.com + my own mint twist 

This recipe was featured on the REAL Housewives of Riverton blog at http://housewivesofriverton.blogspot.com/2012/03/recipe-round-up-9.html