Archive | 10:54 am

Day 281 – Grasshopper Cupcakes

8 May

Mint and chocolate.  One of my all-time favorite combinations.  From Thin Mint Girl Scout cookies to a good ole York Peppermint Patty.  Just.  Yum.  Add a fudgy center to a mint chocolate cupcakes?  How could I resist??  Grasshopper Cupcakes (recipe below from The Crafting Foodie).

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcake is thick and a little sticky. It has a darker chocolate taste, but not bitter. It’s subtle and still pretty sweet.

The ganache is thick and gooey. It has a strong dark chocolate mint flavor.


The frosting is light and fluffy. It looks and tastes an awful lot like mint ice cream. It’s very sugary sweet with just a nice hint of mint flavor.

Grasshopper-Cupcake     Mini-Grasshopper-Cupcake

All together this is a huge cupcake. A fork is almost a must to make sure you get everything from the mint cookie on the bottom to the chocolate sauce on top.


It has lots of different textures – crunch of the cookie and the chocolate chips, gooey ganache filling, creamy frosting. I think the textures mixed with the very strong mint and chocolate flavors make this a very accurate Grasshopper dessert.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 5
  • Ease of Making: 3.5
  • TOTAL: 20



Grasshopper Cupcakes (recipe from The Crafting Foodie)

Chocolate 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)

Chocolate Peppermint Filling:

  • 12 ounces of bittersweet chocolate, chopped into small pieces
  • 1 cup heavy cream
  • 1 tsp peppermint extract

Peppermint 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

For directions visit The Crafting Foodie.

*Tomorrow: Moist Lemon Cupcakes*


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