grasshOpper cupcakes

This 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.

Yields24 Servings
 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg
 2 cups all-purpose flour
 ½ cup all-purpose flour
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk
 1 14.5 oz can sweetened condensed milk
 1 11.75 oz jar Hot Fudge Topping
 1 10 oz package Keebler Grasshopper cookies,crushed and divided
 16 oz lite cool whip
 green food coloring
 1 cup Andes Mints, chopped
Gather Ingredients . . .
1

For the Cupcakes . . .
2

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.

3

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.

4

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.

5

Fill each cupcake mold about 2/3 full.

6

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.

7

Poke 3 holes in each cupcake with the bottom of a wooden spoon.

Pour 1 can of condensed milk in the holes.

For the Toppings . . .
8

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.

9

Spread hot fudge mixture evenly onto the cupcakes.

10

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.

11

Sprinkle with remaining cookies and the Andez Mints.

12

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

 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg
 2 cups all-purpose flour
 ½ cup all-purpose flour
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk
 1 14.5 oz can sweetened condensed milk
 1 11.75 oz jar Hot Fudge Topping
 1 10 oz package Keebler Grasshopper cookies,crushed and divided
 16 oz lite cool whip
 green food coloring
 1 cup Andes Mints, chopped

Directions

Gather Ingredients . . .
1

For the Cupcakes . . .
2

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.

3

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.

4

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.

5

Fill each cupcake mold about 2/3 full.

6

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.

7

Poke 3 holes in each cupcake with the bottom of a wooden spoon.

Pour 1 can of condensed milk in the holes.

For the Toppings . . .
8

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.

9

Spread hot fudge mixture evenly onto the cupcakes.

10

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.

11

Sprinkle with remaining cookies and the Andez Mints.

12

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.

grasshOpper cupcakes
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