St. Patrick's Day Grasshopper Pie Cupcakes
Love grasshopper pie, you will love these creamy, chocolaty and minty flavored cupcakes, they are so handy to pick up and they look so pretty!
Yield
12 servingsPrep
25 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the mint mousse | |||
| 14 | large |
marshmallows
|
*
|
| 4 | tablespoons |
milk
whole |
|
| 2 | tablespoons |
creme de menthe
|
|
| 1 | cup |
heavy whipping cream
|
|
| For the chocolate ganache | |||
| 2 | ounces |
chocolate
good quality 70% cocoa |
|
| ¼ | cup |
cream
heavy |
|
| 1 | tablespoon |
powdered sugar
|
|
| For the chocolate cupcakes | |||
| 3 | ounces |
chocolate
70%, chopped or 3 oz high quality mint flavored chocolate |
|
| 5 | tablespoons |
cocoa powder
natural or dutch |
|
| ¾ | cup |
coffee
hot |
|
| ¾ | cup |
bread flour
|
|
| ¾ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 2 | large |
eggs
at room temperature |
|
| 2 | teaspoons |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
mint extract
omit if using mint chocolate |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the mint mousse: | |||
| 14 | large |
marshmallows
|
*
|
| 6E+1 | ml |
milk
whole |
|
| 3E+1 | ml |
creme de menthe
|
|
| 237 | ml |
heavy whipping cream
|
|
| For the chocolate ganache: | |||
| 57.8 | ml/g |
chocolate
good quality 70% cocoa |
|
| 59 | ml |
cream
heavy |
|
| 15 | ml |
powdered sugar
|
|
| For the chocolate cupcakes: | |||
| 86.7 | ml/g |
chocolate
70%, chopped or 3 oz high quality mint flavored chocolate |
|
| 75 | ml |
cocoa powder
natural or dutch |
|
| 177 | ml |
coffee
hot |
|
| 177 | ml |
bread flour
|
|
| 177 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 2 | large |
eggs
at room temperature |
|
| 1E+1 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
mint extract
omit if using mint chocolate |
*
|
Directions
Preheat oven to 350℉ (180℃).
Line two muffin pans with 12 each with paper liners so that you have 12 for the mousse and 12 for the cupcakes.
To make the Crème de Menthe Mousse:
Mix together marshmallows and milk in a large microwave-safe mixing bowl and microwave on high for 30 seconds. Stir well.
Repeat if needed, stirring every 10 seconds until the marshmallows are melted and smooth.
Allow to cool.
Pour in the Crème de Menthe, and stir until smoothly mixed.
Whip the cream and gently fold all of the whipped cream into the cooled marshmallow mixture.
Divide mixture evenly among 12 paper lined cupcake tins and place the muffin pan in the refrigerator while you keep working on the recipe.
It takes at least 2 hours to thicken the mousse.
To make the ganache Filling:
Add chocolate, cream, and confectioners’ sugar in small microwave-safe bowl.
Heat on high power for 10 to 20 seconds and stir.
Repeat, being careful and do not to over-heat the chocolate.
Stir until smooth, place into refrigerator for about 20 minutes or until slightly thickened.
To make the cupcakes:
Add the chocolate and cocoa in a mixing bowl and pour the very hot coffee over.
Stir until smooth then chill in refrigerator for about 20 minutes.
In another bowl, whisk together the flour, sugar, salt and baking soda together, set aside.
Add oil, eggs, vinegar, vanilla and peppermint extract into the cooled chocolate mixture, whisk until smooth, then stir in the flour mixture until just incorporated.
Divide batter among 12 baking cups and place 1 rounded spoon of ganache on top of each cupcake.
Bake for about 18 minutes, until cupcakes are set and just firm to the touch.
Allow cupcakes to cool completely.
Just before ready to serve, take mint mousse cups out of the refrigerator.
Gently remove wrapper from one mousse cup and invert on top of a chocolate cupcake.
Using a warm butter knife or you can run the knife under hot water, gently smooth the sides of the mousse to work out any cupcake liner ridges.
Repeat with all mousse cupcakes and cupcakes.
Arrange shaved chocolate on top.
Serve cold.
