MEM has been begging me to make either homemade ice cream or cupcakes, inspired by their favorite Mitchell ice cream flavor, Grasshopper.  What is a Grasshopper ice cream you wonder?  It is a minty ice cream with crushed cookies, and chocolate swirls.  I admit, it is pretty mind-blowing.  Don’t worry we won’t have to scour the garden for little critters for this recipe for Grasshopper cupcakes.

I love  the Scharffen Berger chocolate baking contest as it really pushes me out of my comfort zone;  to try adding new and exciting ingredients to my otherwise, not boring but basic chocolate recipes.  Last year I made a chili powder scented flourless cake;  we didn’t win but the cake was delicious.  This year some of the exotic ingredients to chose from are:  stout beer, buttermilk, coconut butter, saffron, fresh beet, bee pollen, condensed milk and the list goes on and on.  I went with, coconut butter, buttermilk, and condensed milk. Normally Grasshopper ice cream is a deep green but keeping with the chocolate theme, I opted for a deep dark chocolate cupcake using Scharffen Berger’s unsweetened cocoa powder and strived for not only flavor but moisture and texture;  I wanted this cupcake to be dense, moist and flavorful.  I made a batter using the coconut butter, chocolate powder and buttermilk and I added crushed Oreo cookies and peppermint oil instead of vanilla extract for the extra flavor.  The oil is intense and you only need a small amount to make an impact on the flavor.  My frosting was made with more chocolate, sugar, creamy butter and condensed milk.  I was afraid the milk may make the end result too sweet, instead it was rich and creamy. This was the ultimate “grasshopper” cupcake and it got a 6 thumbs up from MEM!

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Grasshopper Cupcakes

Ingredients:

Cupcakes
  • 8 oz coconut butter
  • 1 egg
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup coco powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon peppermint oil
  • 3/4 cup buttermilk
  • 1/2 package oreos, crushed
How To:
  1. Preheat oven to 350.
  2. Line a cupcake pan with liners.
  3. Soft dry ingredients together, into a large bowl, set aside.
  4. In a mixing bowl beat the coconut butter until smooth, about 3 minutes.
  5. Add the sugar and beat until light in color, about 5 minutes.  Add the egg, beat until light and fluffy, about 3 minutes.
  6. Alternating buttermilk and flour mixture, continue adding to butter mixture, on lowest setting of mixer, until incorporated;  about 5 minutes.
  7. Add the peppermint oil, and mix for about 1 minute.
  8. Fold in the crushed oreo cookies, lightly, just to incorporate into the batter.
  9. Using a spatula, gently fold the cookies into the batter.  Fill the cupcake liners 3/4 full.
  10. Bake for 25 minutes.  Top will be lightly springy and when you insert a toothpick in the middle it should come out clean.  If not, bake a couple minutes and test again;  until the toothpick comes out clean.  Remove from oven, let cool slightly.
  11. Remove cupcakes from pan and let cool on a cooling rack.
  12. Frost.
  13. Serve.
  14. Eat.

Frosting

Ingredients:

  • 4 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 2 sticks unsalted butter
  • 14oz condensed milk
  • 1 teaspoon peppermint
  • 1 tablespoon whipping cream
How To:
  1. Place everything into the mixing bowl and beat until light and fluffy.
  2. Try not to eat with a spoon;  frost cupcakes.
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