MEM has been begging me to make either homemade ice cream or cupcakes, inspired by their favorite Mitchell ice cream flavor, Grasshopper.  WhatGrasshopper?  Well, it is 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!

Grasshopper 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:
Preheat oven to 350.
Line a cupcake pan with liners.
Soft dry ingredients together, into a large bowl, set aside.
In a mixing bowl beat the coconut butter until smooth, about 3 minutes.
Add the sugar and beat until light in color, about 5 minutes.  Add the egg, beat until light and fluffy, about 3 minutes.
Alternating buttermilk and flour mixture, continue adding to butter mixture, on lowest setting of mixer, until incorporated;  about 5 minutes.
Add the peppermint oil, and mix for about 1 minute.
Fold in the crushed oreo cookies, lightly, just to incorporate into the batter.
Using a spatula, gently fold the cookies into the batter.  Fill the cupcake liners 3/4 full.
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.
Remove cupcakes from pan and let cool on a cooling rack.



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:
Place everything into the mixing bowl and beat until light and fluffy.
Try not to eat with a spoon;  frost cupcakes.


(Visited 284 times, 1 visits today)
Tagged with →