Grasshopper Cookie Cupcakes

You're going to love the taste and flavor of these Grasshopper Cookie Cupcakes.

Course Dessert

Cuisine American

Method Oven

Main Ingredient Dairy

Prep Time 10

Cook Time 21

Cooling Time 15

Total Time 46

Calories 1028kcal

Author Kelli Miller

Start by preheating your oven to 350 degrees. Line the cupcake pan with your cupcake liners.
Grab a bowl and mix together the flour, cocoa powder, baking powder, baking soda, and salt.
Once done, add in the brown sugar and the sugar and stir.
Next, pour in the oil, buttermilk, egg, and vanilla extract. Mix well.
Fill the cupcake liner about 3/4 full.
Put in the oven and bake for 21 minutes.
Once done, remove from the oven and put on a wire rack to cool.
Frosting directions
To make the frosting, grab your mixer and beat the butter, powdered sugar, crushed oreo cookies, mint extract, and heavy whipping cream.
Once done, add in the mint food coloring.
Put the frosting into the piping bag and set aside.
Chocolate Ganache Directions
Grab a small pan and heat up the whipping cream until it is steaming.
During this time, put the chocolate chips into a heat proof bowl and wait until the whipping cream is hot.
Once it's hot, pour it over the chocolate chips.
Let sit for 1 minute before whisking until it is smooth.
Once smooth, put about 1/2 cup into a squeeze bottle.
Decorating cupcakes
Take the cupcakes and dip them into the chocolate.
Put some of the Andes mint chips onto the cupcakes and let them set and harden for 10 minutes.
Use your piping bag and put the frosting into the middle of the cupcake.

Sprinkle on some more mint chips.
Drizzle the chocolate ganache over the frosting.
Put a halved cookie on the top in the middle of the cupcake.