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Grasshopper Cupcakes Recipe

   
 

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     Grasshopper Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12 cupcakes
Preptime   45 min

Ingredients
3/4 cup cocoa
1 1/2 cup flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup milk
 
3/4 tablespoon white vinegar
3 tablespoon vegetable oil
2 teaspoon vanilla
24 chocolate mint cookies
1/2 cup mini chocolate chips
12 oz bittersweet chocolate, chopped into small pieces (ganache)
1 cup heavy cream
1 teaspoon peppermint extract

Instructions
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.
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.
Ingredients for the 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 Instructions for the Peppermint Frosting In a small measuring cup, add the vanilla, peppermint, and cream. Add salt. Mix until salt is dissolved. Beat the sugar and butter until smooth. Add the liquid ingredients, and beat until light and fluffy. Instructions 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.


Originally Submitted
2/22/2015





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