Tag Archives: Mint Chocolate

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*


Day 239 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

27 Mar

So today I thought we needed another happy cupcake.  (Not that the Phish Food Cupcakes didn’t make me smile….cause they did.)  But there is something just happy – and a little magical – about Mint Chocolate Chip for me.  You agree?  I hope so!  So, to go with today’s Tip Thursday video we have these Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Cooking Classy).

Now enjoy the happiness.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are somewhat dense, but very airy and moist, with a nice crunch on top. They have a simple, sweet chocolate flavor. Definitely cocoa powder and not melted chocolate flavor though.


The frosting is smooth and buttery. It looks a lot like mint chip ice cream! And tastes that way too! It’s got a good mint flavor without being so overwhelmingly minty. Very, very sweet though!

Mint-Chocolate-Cupcake     Mini-Mint-Chocolate

The cupcake really cuts through some of the sweetness of the frosting. Don’t get me wrong. It’s still sweet. Really, really sweet. But the cupcake counters it a little. The chocolate to mint ratio is really nice too. If you’re a mint chocolate fan, you’ll love these!

Notes: The minis are a really nice, bite-sized cupcake! Sweet, but small enough to not be overwhelming.

Mint-Chocolate-Cupcake-top     Mini-Mint-Chocolate-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 20


Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Cooking Classy)

Chocolate Cupcakes

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour
Mint Chocolate Chip Frosting
  • 3/4 cup butter, partially softened
  • 1 tsp mint extract (don’t use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used about 10 drops)
  • 85g semi-sweet or bittersweet chocolate, finely chopped (1/2 cup)

For directions visit Cooking Classy.

*Tomorrow: Milky Way Bar Cupcakes*

Day 142 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

20 Dec

So, last week we had mint chip cupcakes with mint chip frosting.  This week, to change it up a little, I’m doing Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Sally’s Baking Addiction).  See how different that is?!  No?  Oh well!  I’m sure I’ll still enjoy them.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are airy and cakey. A little crumbly, but not too dry.  They have a nice chocolate flavor. Not too dark or light. Also not terribly sweet, which is interesting and nice.


The frosting is a nice, whipped texture – if you follow the recipe directions. And it’s beautiful to look at!  It’s very (very very) sweet. The chocolate chips break up the sweetness a little, but it’s pretty aggressive. It is frosting. So I’m not saying it’s a bad thing.

MCC-Cupcake     Mini-MCC-Cupcake

The sum is definitely stronger than the parts. The cupcake counters the sweetness of the frosting beautifully! The chocolate cake and the mini chocolate chips do a really nice job of cutting through and making their presence known.

MCC-Cupcake-top     Mini-MCC-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19


Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Sally’s Baking Addiction)

Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 2 Tablespoons (30ml) heavy cream
  • 1/4 teaspoon peppermint extract
  • 2 drops green food dye
  • pinch of salt, as needed
  • 2/3 cup (120g) mini chocolate chips

For directions visit Sally’s Baking Addiction.

*Tomorrow: Egg Nog Cupcakes*

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