Grasshopper Cupcakes – Cupcake of the Month!

While the husbands were on a backpacking trip, all of us girls got some lunch at Kneaders Bakery.  They have the most delicious sandwiches and salads!  While we were waiting in line, we were conveniently placed in front of the pastry case.  It was FULL of deliciousness, but one thing that caught my eye was a grasshopper cupcake, piled high with frosting and then dipped in chocolate.  It looked amazing!  Right then I knew that a Grasshopper cupcake would be my next adventure!

For the chocolate cupcake, I used the recipe from the Hershey’s Cocoa container.  It’s seriously delicious.  And if you are looking for an amazing chocolate frosting, theirs is the best.  Anyway, here’s the recipe.

Mint Chocolate Cupcake

(recipe adapted from Hershey’s)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup Hershey’s Cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

Mix all the dry ingredients together.  Then add in…

2 eggs

1 cup milk

1/2 cup oil 

2 teaspoons vanilla extract

1/2 teaspoon mint extract

Mix on medium for about 2 minutes.  Lastly, add in…

1 cup boiling water

This batter is going to be very thin.  I use an ice cream scoop to put it in the cupcake pan.  Fill each 1/2 to 2/3 full.  Bake at 350° F for 22-25 minutes.  A toothpick will come out clean when it’s done.

While those are baking, you can make your frosting.  If you have your own favorite frosting recipe, feel free to use that and just add mint flavoring.  If you don’t, here’s my recipe…

Mint Buttercream Frosting

1 cup butter, softened

3/4 – 1 cup shortening (depending on the consistency you want.  I used about a cup.)

2 lb bag of powdered sugar

1/3 cup milk

2 teaspoons mint extract

Cream together butter and shortening.  While mixing on low, add in powdered sugar about 1 cup at a time until blended.  Mix in milk on medium and then add mint extract.  Mix until creamy.  If your cupcakes aren’t ready for frosting, cover and keep in the fridge until ready.

To frost my cupcakes I used a pastry bag with a 2A tip.  I wanted to do a nice high hat so each cupcake had a pretty good amount of frosting.

Now if you want to stop here, you can top with some chocolate cookie crumbles and they will be delicious. However, to achieve the Kneaders cupcake, I had to dip them in chocolate.

I melted down a package of chocolate almond bark to top mine with.  You can use any melting chocolate that is smooth and hardens fairly quickly.  I didn’t have anything deep enough to just dip the whole top in, so I just dipped one side in and then kind of rolled it to get it mostly covered.  It doesn’t have to be perfect. 🙂  After dipping them, I let them cool in the fridge for a bit.

See!  Not perfect but OH so delicious!  Feel free to adapt how much mint extract is in there depending on what you like.  Just be careful not to go too crazy or it will taste like you are eating gum on a chocolate cupcake! 🙂  Enjoy!

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