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