Grasshopper Cupcakes

Ingredients & Tools
Instructions

Ingredients

Cupcakes
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 teaspoon vanilla extract
1/2 teaspoon mint extract
1/2 cup buttermilk

Icing
10 tablespoons (1-1/4 sticks) butter
3/4 cup cocoa powder
1 package (4.67 oz.) crème de menthe chocolate candies, roughly chopped, divided
5 cups confectioners’ sugar
1/2 cup milk

Tools
2 muffin pans
Large and small bowls
Electric mixer
Cooling rack
Large saucepan
Tip 1M

Instructions

Click to mark complete

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.
In small bowl, whisk together water and cocoa powder.
In large bowl, stir together flour, baking soda, baking powder and salt.
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.
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.
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.
Pipe a 1M swirl of icing onto each cupcake. Roughly chop remaining cookies. Sprinkle cupcakes with cookies and remaining crème de menthe candies.

Notes

How To

How to Make Round Tip 2A Swirl
Your homemade cupcakes will be even more tempting when you add a pretty peak of icing on top! We used tip 2A here, but any large round tip will work.