The Story:
From a girl in a cute sash or the generic brand from the grocery store…It’s amazing how happy a small little green box can make someone.
Grasshopper Cupcakes
Servings 24 Cupcakes
Ingredients
Chocolate Cake:
- 1 box Devil's Food cake mix
- 3 eggs
- 1/2 cup oil
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
Chocolate Mint Ganache:
- 1/2 cup chocolate chips
- 1/3 cup heavy cream
- 1/2 teaspoon peppermint extract
Grasshopper Buttercream:
- 1 sleeve Grasshopper Cookies or Thin Mints
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 teaspoons vanilla extract
- 3-4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a small bowl, sift cake mix to remove lumps.
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3. In a separate bowl, gently whisk eggs, oil, buttermilk, sour cream and vanilla extract.
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4. Combine liquid ingredients with cake mix and stir until well combined.
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5. Fill liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
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6. Ganache: Place chocolate chips in a heat proof bowl. Heat heavy cream until small bubbles form around the edges. Pour cream over the chocolate and whisk until smooth. Stir in vanilla extract.
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7. Buttercream: Using a food processor or plastic bag and rolling pin, finely crush Grasshopper cookies. Sift the crushed cookies. You will need 3/4 cup of the sifted powder. In a mixing bowl, beat butter and cream cheese for 3 minutes. Add vanilla and mix again. Scrape down the bowl as needed. Slowly add about 2 cups of powdered sugar and your unsweetened cocoa powder. Then add you 3/4 cup of sifted Grasshopper cookies. Continue to slowly add powdered sugar until you reach your desired consistency.
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8. To assemble, dip the tops of the cooled cupcakes into the ganache. (If the ganache runs down the sides, you may need to let it cool a little longer.) Let the ganache set an then pipe buttercream over it and top it with a Grasshopper cookie.
Cupcakes made from those green boxes make me happy:-) These look awesome and I am wishing I had a few for breakfast this morning!!!
These look and sound amazing! 🙂
I have two boxes of Thin Mints just waiting for a fun recipe. Thanks for sharing this. I can’t wait to make them.
They’re perfect!
Is there a substitution for the buttermilk? Can I use regular milk?
Yes, but it won’t be quite the same. Add 2 teaspoons to your milk and let it sit for 5 minutes.
I like to use the powdered buttermilk that is available in the baking aisle at the grocery store. You mix the powder with the dry ingredients, then add water with the wet stuff- see can for amounts. Store the opened can in the fridge for next time. Very convenient. 🙂
Hello.This article was really interesting, particularly since I was searching for thoughts on this matter last Friday.
Hi! I love your blog and I plan on making these delicious looking cupcakes tonight. I just want to know how many cookies to put in the frosting. (How many are normally in a sleeve?). Thanks!!!
You can put anywhere from 10-15! I just depends on how cookie-y you want your frosting!
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n a separate bowl, gently whisk eggs, oil, buttermil.
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These cupcakes look delicious. block blast adventure