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Grasshopper Cupcakes

5.0 Average of 2 ratings

Difficulty: Medium
Average of 1 reviews




Ingredients

  • Cake
  • 30 chocolate-covered mint chocolate cookies, divided
  • 3/4 cup boiling water
  • 1/2 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon mint extract
  • 1/2 cup buttermilk
  • Icing
  • 1 1/4 sticks butter 10 tablespoons
  • 3/4 cup cocoa powder
  • 1 package (4.67 oz.) Chocolate Creme de Menthe Candies, roughly chopped, divided
  • 5 cups confectioner's sugar
  • 1/2 cup milk

Makes

Makes about 24 cupcakes

Techniques Used

Instructions:

Step 1

Preheat oven to 350°F. Prepare two muffin pans with baking cups. Place 1 cookie in bottom of each cup. Reserve remaining cookies for garnish.

Step 2

In small bowl, whisk together water and cocoa powder.

Step 3

In large bowl, stir together flour, baking soda, baking powder and salt.

Step 4

In large bowl, beat sugar, oil, eggs, vanilla and mint extract with electric mixer until well combined. Add cocoa-water mixture; beat until well combined. Add flour mixture alternately with buttermilk, beating well after each addition. Fill baking cups 2/3 full with batter.

Step 5

Bake 17-19 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan 5 minutes. Remove to cooling grid and cool completely.

Step 6

For icing, melt butter in large saucepan. Whisk in cocoa powder and 3/4 of chopped crème de menthe candy until smooth. Transfer to large bowl; cool slightly. With electric mixer, alternately add confectioners’ sugar and milk, beating until smooth.

Step 7

Pipe a swirl of icing onto each cupcake. Roughly chop remaining cookies. Sprinkle cupcakes with cookies and remaining crème de menthe candies.