AuthorHeather WallaceCategorycupcakes & muffinsThis is a mint lover’s dream!
A moist chocolate fudge cupcake covered in hot fudge and grasshopper cookies-topped with whipped cream and sprinkled with more cookies and Andez Mints.
Preheat oven to 325°
Spray cupcake pan with cooking spray.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 minutes before removing from pan. Cool completely.
Poke 3 holes in each cupcake with the bottom of a wooden spoon.
Pour 1 can of condensed milk in the holes.
Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.
Spread hot fudge mixture evenly onto the cupcakes.
In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.
Place in a piping bag with desired tip and pipe cool whip onto cupcakes.
Sprinkle with remaining cookies and the Andez Mints.
Refrigerate overnight and enjoy!
*Play with the color of your cool whip by changing the food coloring hue.
*The best way to fill the holes with the condensed milk is to puncture 2 holes in the can with a can opener and drizzle.
Ingredients
Directions
Preheat oven to 325°
Spray cupcake pan with cooking spray.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.
Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 minutes before removing from pan. Cool completely.
Poke 3 holes in each cupcake with the bottom of a wooden spoon.
Pour 1 can of condensed milk in the holes.
Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.
Spread hot fudge mixture evenly onto the cupcakes.
In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.
Place in a piping bag with desired tip and pipe cool whip onto cupcakes.
Sprinkle with remaining cookies and the Andez Mints.
Refrigerate overnight and enjoy!
*Play with the color of your cool whip by changing the food coloring hue.
*The best way to fill the holes with the condensed milk is to puncture 2 holes in the can with a can opener and drizzle.