grasshOpper cupcakes
This is a mint lover’s dream! A moist chocolate fudge cupcake covered in hot fudge and grasshopper cookies-topped with whipped cream and sprinkled with more cookies and Andez Mints.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sugarboogersweets.com.
Cooking tools:
- Piping bag
- Sifter
- Can opener
- Muffin tin
- Saucepan
- Heat-safe bowl
- Oven
- Stove
- Microwave
- Refrigerator
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Toothpick
Ingredients
- 2 oz bittersweet chocolate, chopped
- ¾ cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ cup all-purpose flour
- 1 tbsp baking soda
- ¾ tsp salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1 14.5 oz can sweetened condensed milk
- 1 11.75 oz jar Hot Fudge Topping
- 1 10 oz package Keebler Grasshopper cookies,crushed and divided
- 16 oz lite cool whip
- green food coloring
- 1 cup Andes Mints, chopped
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