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Kraft Archives - Hoosier Homemade

Grasshopper Pie Cupcakes

By | Cupcakes, Flavored Cupcakes, Holidays, Home page - Slider, St. Patrick's Day, St. Patrick's Day Cupcakes | 5 Comments

Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe?  Be sure to check out the Cupcake Heaven page, there are over 200 cupcake recipes and decorating ideas!

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!

Grasshopper Pie Cupcakes :: Recipe on HoosierHomemade.com

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!

Grasshopper Pie Cupcakes :: Recipe on HoosierHomemade.com

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!

Grasshopper Pie Cupcakes :: Recipe on HoosierHomemade.com

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.

Grasshopper Pie Cupcakes :: Recipe on HoosierHomemade.com

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.

Grasshopper Pie Cupcakes :: Recipe on HoosierHomemade.com

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!

Leprechaun Cupcakes for St. Patrick's Day :: Instructions on HoosierHomemade.com

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

Grasshopper Marshmallow Pops | Recipe on HoosierHomemade.com

Grasshopper Marshmallow Pops

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Grasshopper Pie Cupcakes

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

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

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.

St. Patrick's Day Food and Fun on HoosierHomemade.com

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Chocolate Mousse

Chocolate Mousse with Chocolate Covered Cherries

By | Baking, Cooking, Holidays, Holidays, Home page - Slider, Mini Desserts, No Bake, Sweet Treats, Valentine's Day | 7 Comments

Whether you are hosting a dinner party or simply serving your family a weeknight meal, it’s always fun to have a special treat that doesn’t take a lot of time to make.

I’m a huge fan of dessert that looks impressive but takes only minutes to make. And this Chocolate Mousse with Marshmallow Topping and Chocolate Covered Cherries is sure to get rave reviews from your family or guests. Read More

Peppermint Fudge

By | Baking, Candy, Christmas, Cooking, Dessert, Holidays, Holidays, Home page - Slider, No Bake | 4 Comments

There are two things that I consider must have treats during the Holiday Season – Peppermint and Fudge. The candy canes hanging on the Christmas tree, the Peppermint Balls placed in a bowl on the Holiday Table for snacking and of course small gift bags filled with Peppermint Fudge for family and friends.

Peppermint Fudge | Recipe on HoosierHomemade #KraftRecipes

I’m honored to be a part of the 2013 Kraft Tastemaker Community, I am teaming up with Kraft Foods to share with you recipes using everyday ingredients that are sure to please your family!

Peppermint Fudge | Recipe on HoosierHomemade #KraftRecipes

Although I used to think that Fudge took lots of time to make, over the last several months, I’ve come to discover that it’s actually one of the easiest desserts to prepare and serve.  The flavor combinations are endless. I’ve made Cotton Candy to enjoy during the Summer and Caramel Apple to enjoy in the Fall.

Peppermint Fudge | Recipe on HoosierHomemade #KraftRecipes

This Peppermint Fudge begins with JET-PUFFED Marshmallow Creme and white chocolate chips. Then on the stove, you will heat the butter, sugar, heavy cream, and a pinch of salt. After boiling the mixture for 5 minutes, the peppermint extract is added and then the mixture gets poured over the JET-PUFFED Marshmallow Creme and white chocolate chips and stir until smooth.

And we can’t forget about the crushed peppermint on top to add even more flavor to the Fudge. Let me show you…

Peppermint Fudge | Recipe on HoosierHomemade #KraftRecipes

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Peppermint Fudge

Quick and Easy Fudge Recipe that is perfect for the Holidays. And it makes great gifts too! Recipe from HoosierHomemade.com

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 55-65 pieces depending on size

Ingredients

  • 1 container (7 oz) JET-PUFFED Marshmallow Creme
  • 2 1/2 cups white chocolate chips
  • 3/4 cup butter, unsalted
  • 1 cup sugar, (white granulated)
  • 3/4 cup heavy whipping cream
  • Pinch of Salt
  • 1 teaspoon Peppermint (or mint) Extract
  • 4 regular size Candy Canes, crushed

Instructions

  1. PREPARE 9 inch square pan with parchment paper or wax paper
  2. COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
  3. ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
  4. BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
  5. REMOVE from heat, whisk in the Peppermint extract until mixture is smooth
  6. POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
  7. POUR mixture into pan and spread evenly
  8. REMOVE plastic from candy canes and place in resealable bag, crush with rolling pin. Sprinkle on top of fudge
  9. PLACE in refrigerator at least 2 hours or overnight to chill
  10. CUT into small squares
  11. STORE leftovers in refrigerator

Notes

This fudge is best served the same day, while in the fridge the candy canes that are sprinkled on top will melt a bit.

Homemade for the Holidays on HoosierHomemade.com

Homemade for the Holidays with HoosierHomemade

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