Grasshopper Cupcakes – Rich, Minty, Green, Chocolate Cupcakes

By Eat More Chocolate Team      

April 15, 2015

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Grasshopper Cupcakes - Rich, Minty, Green, Chocolate Cupcakes perfect for St. Patrick's Day

  • Yields: 12 cupcakes


For Cupcakes

Preheat the oven to 350 degrees. Line a standard size cupcake tin with paper liners.

Mix the milk and vinegar in a small bowl. Let it stand (the milk will separate).

Sift the cocoa, all-purpose flour, sugar, baking powder, baking soda, and salt into a large bowl. Add the eggs, warm water, milk and vinegar mixture, oil, and vanilla extract. Mix until smooth.

Place one mint-chocolate cookie on the bottom of each cupcake liner. Fill cupcake tins 2/3 full of the batter.

Bake for 20 minutes, rotating the pans half way through the baking time.

For Peppermint Ganache

Place the chopped chocolate in a medium bowl. Heat the cream until just simmering. Pour the warm cream over the chopped chocolate. Allow the mixture to sit for about a minute. Add the peppermint flavor. Then mix until a smooth, glossy mixture forms.

Set the warm ganache aside. Allow to cool before using it in cupcakes.

For Assembling the Cupcakes

Once cupcakes have cooled completely, core out a 1 1/2 inch diameter circle in each cupcake, saving the top of the cored cupcake piece. Fill the hole with a heaping teaspoon of cooled chocolate ganache. Replace the top of the hole with the reserved cupcake piece.

Spread a thin layer of the ganache over the edges of the cupcake. Immediately press mini-chocolate chips into the wet ganache.

Pipe the frosting on each cupcake. Drizzle left over ganache over cupcakes. Top with a chocolate mint cookie.


For Cupcakes

3/4 cup unsweetened cocoa

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup milk

3/4 tbs white vinegar

3 tbs vegetable oil

2 teaspoons of vanilla extract

24 chocolate mint cookies divided, Keebler brand, Oreo Mint Cookies, or Girls Scout Thin Mints

1/2 cup of mini chocolate chips (for decorating the cupcakes)

For Peppermint Ganache

12 ounces of bittersweet chocolate, chopped into small pieces

1 cup heavy cream

1 tsp peppermint extract

For Pepperming Frosting

1 1/2 cups of unsalted butter at room temperature

3 cups of powdered sugar

a pinch of salt

1 to 2 tbs heavy cream

1 tsp vanilla extract

1/2 tsp peppermint extract

green food color