Indulge in the irresistible flavors of a classic grasshopper pie in cupcake form! These delightful treats feature rich chocolate cupcakes topped with a silky mint mousse and a luscious chocolate ganache, all dressed up in festive green. Perfect for St. Patrick’s Day celebrations or any occasion that calls for a minty, chocolaty dessert, these cupcakes are as beautiful as they are delicious.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
2 hrs
Ingredients
Directions
Prepare the Mint Mousse
Line a 12-cup muffin pan with paper liners and set aside.
In a large microwave-safe bowl, combine the marshmallows and milk. Microwave on high for 30 seconds, then stir well. If the marshmallows are not fully melted, microwave in additional 10-second intervals, stirring after each, until smooth.
Let the mixture cool to room temperature, about 10 minutes.
Stir in the crème de menthe until fully incorporated.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled marshmallow mixture until no streaks remain.
Divide the mousse evenly among the 12 prepared muffin cups. Refrigerate for at least 2 hours to firm up slightly.
Prepare the Chocolate Ganache
In a small microwave-safe bowl, combine the chopped chocolate, heavy cream, and powdered sugar.
Microwave on high for 10 seconds, then stir. Repeat in 10-second intervals, stirring after each, until the mixture is smooth and fully melted. Be careful not to overheat.
Refrigerate the ganache for 20 minutes, stirring occasionally, until slightly thickened.
Prepare the Chocolate Cupcakes
Preheat the oven to 350℉ (180℃). Line a second 12-cup muffin pan with paper liners and set aside.
In a medium bowl, combine the chopped chocolate and cocoa powder. Pour the hot coffee over the mixture and stir until smooth. Refrigerate for 20 minutes to cool.
In a separate bowl, whisk together the bread flour, sugar, salt, and baking soda. Set aside.
Once the chocolate-coffee mixture has cooled, whisk in the vegetable oil, eggs, white vinegar, vanilla extract, and mint extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Spoon 1 rounded teaspoon of the prepared ganache onto the center of each cupcake batter.
Bake for 18 minutes, or until the cupcakes are set and just firm to the touch. Let the cupcakes cool completely in the pan on a wire rack.
Assemble the Cupcakes
When ready to serve, remove the mint mousse cups from the refrigerator. Carefully peel off the paper liners from the mousse.
Invert one mousse portion on top of each cooled cupcake.
Using a butter knife warmed under hot water (and dried), gently smooth the sides of the mousse to remove any ridges from the liners.
Garnish the tops with chocolate shavings, if desired.
Serve: Serve the cupcakes chilled,
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