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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