Grasshopper Pie Cupcakes

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Our St. Patrick’s Day Food and Fun is underway for this year and I’m back today with a delicious cupcake that you MUST make! With a chocolatey bottom, smooth and creamy mint filling, a big spoonful of whipped topping  and chocolate curls on top…these Grasshopper Pie Cupcakes will be calling your name!

Although these are cupcakes, I am calling them that lightly, you will definitely need to serve these with a spoon or fork…but the satisfying results are well worth it!

Let’s talk about the bottom…in an original Grasshopper Pie recipe, it starts with a chocolate cookie crust and although that would probably work just fine for these, they are after all cupcakes. I started with a chocolate cake on the bottom, but not your ordinary cake batter, I wanted it to be a little like a Brownie, but also like a cake, so I used the recipe for Better Than Brownies.

It’s a simple 3 ingredient cake…or brownies…I guess either!

Now for the smooth and creamy mint filling…I started with pudding, I used Jell-O Cheesecake Pudding because I like the rich, creamy taste, but you could also use Vanilla Pudding, instant is just fine…and 2 small boxes. After the pudding is set up, you will be adding COOL WHIP whipped topping, Marshmallow Fluff, Mint Extract and a little green coloring.

While the cupcakes are cooling and the filling is setting up, it’s time to make the Chocolate Curls. Start with a big chunk of chocolate, you can use a thick candy bar, baking chocolate or like I did, Almond Bark. The chocolate needs to be room temperature, we put ours under a food heat lamp, but you can also place it in a warm place, or simply leave it out on the counter. Then using a vegetable peeler, firmly but lightly shave the chocolate.

Doug made these Chocolate Curls, let me know if you would like a how-to video, we are working on a new video series for you and could add this if you would like to see it.

After the cupcakes have cooled, the filling is set and you have your Chocolate Curls made, now it’s time to put it all together…add a heaping spoonful of filling on top of the cupcakes, then a large dollop of COOL WHIP and then a few Chocolate Curls.

Store them in the fridge until you are ready to serve and be sure to add a fork or spoon…you will want to eat every last bit of these Grasshopper Pie Cupcakes!

You may also like these St. Patrick’s Day Cupcakes

Grasshopper Marshmallow Pops

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Grasshopper Pie Cupcakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Just like a Grasshopper Pie, these cupcakes have a chocolate bottom, creamy mint filling and topped with whipping cream and chocolate curls. Original Recipe from HoosierHomemade.com

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Ingredients

Cupcakes

• 1 box chocolate cake mix {I used Devil's Food}
• 1 small box chocolate pudding - Cook & Serve
• 2 cups milk
• 1 cup chocolate chips, optional

Grasshopper Filling

• 2 small boxes Cheesecake Pudding, instant {or Vanilla pudding}
• 2 cups milk
• 1 (8 oz) container COOL WHIP whipped topping
• 1 (10 oz) container Marshmallow Fluff
• 2 teaspoons mint extract
• Green Coloring

Topping

• COOL WHIP whipped topping
• Chocolate Curls - use candy bar or Almond Bark works best

Instructions

Cupcakes

1. Preheat oven to 350 degrees and fill cupcakes pans with liners {you should get at least 36 cupcakes from this recipe}
2. In a small saucepan on the stove, heat the Chocolate pudding and milk, until it just starts to bubble and becomes slightly thick
3. Add cake mix to a large bowl and pour chocolate pudding over the top, mix well
4. Stir in chocolate chips if desired
5. Add about 2 tablespoons or 1 cookie dough scoop to each liner, spread evenly with the back of a spoon. The batter will be very thick and look strange, but don't worry, it's taste great.
6. Bake for about 10 minutes or until a toothpick inserted in the center comes out clean

Filling

1. Meanwhile, in a large bowl, combine 2 boxes of cheesecake pudding with milk, whisk for 2 minutes and place in fridge to set.
2. After the pudding is set, add COOL WHIP and Marshmallow Fluff, fold in until well incorporated. You may need to whisk it a little to get it smooth.
3. Add the mint extract and green coloring a little at a time until desired color.
4. Place back in fridge until you are ready to use.

Chocolate Curls

1. Work with room temperature chocolate
2. Place on counter and firmly but lightly pull a vegetable peeler across the side of the chocolate bar to create curls.

Assembly

1. After the cupcakes have cooled, spoon filling on top, add a large dollop of COOL WHIP whipped topping and then some Chocolate Curls.
2. Store in fridge until ready to serve and keep leftovers in fridge
3. These can be left out for a couple hours if you are serving them at a party, but store in fridge until ready to serve.

Follow Hoosier Homemade for St. Patrick’s Day Food & Fun

Linking to…Gooseberry Patch