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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.