Grasshopper Cupcakes
These treats combine a deep-dark double chocolate cupcake with refreshing mint frosting — the classic "grasshopper" dessert in cake form.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (85g) King Arthur Triple Cocoa Blend or Dutch-process cocoa
- 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
- 1 2/3 cups (354g) light brown sugar or dark brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon espresso powder, optional, to enhance chocolate flavor
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 2 tablespoons (14g) King Arthur Bread and Cake Enhancer, for moist texture
- 3 large eggs, at room temperature
- 1 1/2 cups (340g) milk, evaporated milk, or half-and-half, or light cream, at room temperature
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1 tablespoon (14g) white vinegar
- 8 tablespoons (113g) unsalted butter, melted
- 1 1/2 cups (255g) semisweet chocolate chips
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 2 tablespoons (28g) meringue powder
- 1 teaspoon peppermint extract*
- 5 cups (567g) confectioners' sugar
- 1/4 cup (57g) milk
- fresh mint, to garnish, optional
Instructions
- 1
Preheat the oven to 350°F. Line two standard 12-cup muffin pans with greased cupcake papers.
- 2
To make the cupcakes: Whisk together the dry ingredients; set aside.
- 3
Whisk together the eggs, milk, and vanilla, and stir into the dry ingredients.
- 4
Fold in the vinegar, butter, and chocolate chips.
- 5
Divide the batter among the muffin cups, filling them quite full.
- 6
Bake the cupcakes for 23 to 25 minutes, until a toothpick inserted into the center comes out clean.
- 7
Remove the cupcakes from the oven, and turn them out of the pan onto a rack to cool.
- 8
Once cool, remove a teaspoon-sized portion from the top of each cake; a cupcake corer works well here.
- 9
To make the frosting: Beat together the butter, meringue powder, and peppermint.
- 10
Add the confectioners' sugar and milk, beating until light and fluffy.
- 11
Pipe or spoon frosting into the center of each cupcake, and garnish with a fresh mint leaf.