Grasshopper Pie Cupcakes

If you like the idea of a creamy mint pie but would rather eat a cupake, here’s a compromise. These chocolate ganache filled cupcakes are topped with an easy mint flavored mousse which you make in a matter of minutes with melted marshmallows.

I made this recipe twice yesterday in half batches of 6, so if you don’t need 12 just cut the cupcake ingredients in half. The first batch was good, but I thought the topping was a little too stiff. For the second batch, I cut the marshmallows back by a few and was happy. Because the gelatin in the marshmallows is what makes the mousse stiff, you do have to be careful how many you use.

Also, for this recipe I wanted a mint mousse, plain ganache, and lightly minted cake. Instead of using peppermint extract in the cake, I used melted Trader Joe’s Mint UFOs. If you’re not lucky enough to have UFOs or some other mint flavored chocolate in the house (I think mint chocolate chips might work) then use 3 oz 70% chocolate and supplement with a little peppermint extract.

One final note, the cupcake part of the recipe is adapted from CI. I am in love with this recipe at the moment, but if you have a cupcake recipe you like better you can use that.

Chocolate Mint Cupcake

Grasshopper Pie Cupcakes

Mint Mousse:
14 large marshmallows
1/4 cup whole milk
2 tablespoons Crème de Menthe
1 cup heavy whipping cream

Chocolate Ganache:
2 oz. good quality 70% chocolate – Lindt works great, cheaper brands sink
4 tablespoons heavy cream
1 tbsp powdered sugar

Chocolate Cupcakes:
3 oz 70% chocolate, chopped or 3 oz high quality mint flavored chocolate
5 tablespoons (30 grams) cocoa (natural or Dutch)
3/4 cup hot coffee
3/4 cup (118 grams) bread flour
3/4 cup (144 grams) granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tablespoons vegetable oil
2 large eggs, room temperature
2 tsp vinegar
3/4 tsp vanilla extract plus ½ teaspoon peppermint (omit if using mint chocolate)

Preheat oven to 350 degrees F. Have ready two muffin pans with 12 compartments each. Line with paper liners so that you have 12 for the mousse and 12 for the cupcakes.

Crème de Menthe Mousse
Combine marshmallows and milk in a large microwave-safe mixing bowl and microwave on high for 30 seconds. Stir well. Repeat if necessary, stirring every 10 seconds until the marshmallows are melted and smooth. Let cool. Stir in the Crème de Menthe. Whip the cream and fold all of the whipped cream into the cooled marshmallow mixture. Divide mixture evenly among 12 paper lined cupcake tins and put the pan in the refrigerator while you proceed with the recipe. Mousse needs about 2 hours to thicken.

Ganache Filling:
Place chocolate, cream, and confectioners’ sugar in small microwave-safe bowl. Heat on high power for 10 to 20 seconds and stir. Repeat, being careful not to over-heat the chocolate. Stir or whisk until smooth; transfer to refrigerator for 15-20 minutes or until slightly thickened.

Place chocolate and cocoa in a mixing bowl and pour the very hot coffee over. Whisk until smooth then cool in refrigerator for about 15 minutes.

In another bowl, mix the flour, sugar, salt and baking soda together, set aside.

Whisk oil, eggs, vinegar, vanilla and peppermint extract into the cooled chocolate mixture until smooth, then stir in the flour mixture. Divide batter between 12 baking cups and place 1 rounded spoon of ganache on top of each cupcake. Bake 17-19 minutes, until cupcakes are set and just firm to the touch. Let cool completely.

When ready to serve, remove mint mousse cups from refrigerator. Carefully remove wrapper from one mousse cup and invert on top of a chocolate cupcake. Using a warm butter knife (I run the knife under a little hot water), gently smooth the sides of the mousse to work out any cupcake liner ridges.

Repeat with all mousse cupcakes and cupcakes. To serve, top with shaved chocolate or chocolate syrup.

Note: If you want taller mousse tops, make only 8 mousse cups, top 8 cupcakes, and use the remaining 4 for something else.

Makes 12

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  1. says

    Wow, you’re on a chocolate mint kick, and I thought you didn’t even really like the combo. Awesome looking cupcakes. I’m sold on the ganache inside.

  2. says

    I can’t wait to try that CI recipe. Next week is our first fall birthday and that’s what I’m saving them for. I’m with Katrina though. I thought you weren’t wild about mint.

  3. Pam says


    This is completely off-topic, but I just ran across another Lofthouse Cookie Clone recipe that I thought you might want to try. Here’s the link:

  4. says

    The addition of the chocolate ganache filling really puts these in top shelf category, along with the attractiveness of the cupcake. These look like what you’d find at a high end bakery. Would love to bite into one.

  5. says

    Katrina and Sue, my problem with chocolate mint is I find mint overwhelming. The family likes it, though. And I like it enough to make it and eat it on occasion.

    Pam, thanks! I’m skipping the cake mix recipe because I’ve made enough cake mix cookies to know that their texture isn’t anything like LCs. Cake mix cookies are cakey and bendable. There is another recipe that is scratch but which calls for 1 cup white cake mix. Now that one I might try.

  6. says

    Did you make 8 mousse tops or 12? How long do you think the mousse will keep it’s shape once it’s on top of the cupcakes? My son would love this version for his b’day.
    They look really nice with whatever proportion you used(8 or 12!

  7. Louise says

    Very Cute!!! And another use for the Ultimate Chocolate Cupcake. 🙂 Can’t have too much of a good thing.

  8. Pete says

    They look great…but it would take a real special occasion to go to the trouble!
    Return to the real world…

  9. Brenda says

    These cupcakes look absolutely wonderful and I happen to love mint, especially paired with chocolate. That frosting looks incredible.

  10. says

    Cool! I have never eaten grasshopper cake and I would love to try some now. The mousse frosting looks so perfectly smooth. I have to go to Trader Joe’s soon and try to find their UFO’s.

  11. Katy says

    Would the mousse stand up to being piped into swirly piles before refrigeration?? That would be uber adorable! (Does anyone say uber anymore? Because I think I just did…)

  12. says

    Oh my goodness, Anna. These look incredible. I’m making them for my birthday in October (if I can wait that long). I’m a HUGE fan of mint and chocolate and these just look and sound fantastic! Can’t wait! I’ll let you know how they turn out.

  13. Honor says

    Pete – The ‘real’ world is what you make it! Taking time to bake stuff for the ones you love is worth it to a lot of people, and not just something to be saved for a special occasion. Take time to smell the roses…or bake the cupcakes :0)

  14. Ellen says

    Made these at my daughter’s request for her family birthday party. I halved the recipe and made mini-cupcakes — they turned out really well, and the tiny size (but BIG flavour) worked well as a decadent treat following a huge meal. I didn’t have creme de menthe or peppermint patties, so I used a few drops of peppermint oil flavouring in the mousse and the cupcakes. I’m thinking of trying an orange variant (instead of the mint) the next time.

  15. says

    Ellen, thanks so much for trying the recipe and posting your review. I didn’t get a chance to test with peppermint oil, so I’m really happy that you did and that it worked out. Thanks again for sharing your opinion on the recipe.

  16. Shana says

    Some friends and I made these today. We used peppermint extract instead of creme de menthe (1 tsp, instead of 2 tbsp cdm), and the taste was good (though the frosting was white, not green). However, the consistency of the marshmallow “mousse” was weird and gelatinous, and noone wanted the frosting when they had seconds, and it didn’t solidify even after 2+ hours in the refrigerator. I definitely recommend a traditional frosting instead of using marshmallows. The cake part was quite tasty, and not too minty (we used TJ UFO chocolates).

  17. says

    Shana, the first batch I made was too gelatinous, so I cut the marshmallows down to 14 and the topping was just right. Maybe since you were baking with friends, someone threw in an extra marshmallow or two or three? Just a few more marshmallows will make a big difference in the stiffness of the topping.

    Another thing to think about it that by cutting out the Creme de Menthe, you cut out a full oz of liquid which automatically raised the ratio of marshmallows, So again, too many marshmallows.

    Also, Creme de Menthe is bright green so it gives the mousse its color. Peppermint extract is not green therefore you would not get a green topping.

    Finally, my mousse stiffened up in about an hour and I used fewer marshmallows so I’m scratching my head over that one. It’s as if yours went from soup to gelatin which makes me wonder how much cream you used. Did you use 1 cup of whipped cream or did you use 1 cup of cream and whip it like the recipe says. How much cream you use matters.

    Since I’ve only made this recipe (twice) as written above, I can’t say exactly how many marshmallows it will take to give you the right stiffness when leaving out the Creme de Menthe. I’d probably test by making a half batch using 5 marshmallows and 1/2 cup cream (whipped after measuring).

  18. Shana says

    We used the stated 14 marshmallows (I’m the one who counted them out, so I know extra marshmallows weren’t added), and we carefully followed the instructions. I never veer off a baking recipe until I’ve made it at least once… 🙂

    I knew the frosting wouldn’t be green — that was more of a note for others who might use the extract and think “why isn’t this green?”

    We did use whipping cream, and we whipped it up before folding it into the melted marshmallow and milk mixture. I would think that using less liquid would make the frosting stiffer, unless there is a reaction between the alcohol and marshmallows that helps in stiffness/consistency.

    Either way, I just wasn’t as fond of the frosting as I am of other frostings, like buttercream. It was certainly sweet enough, but it didn’t have the creamy richness I prefer (and the jelly-like factor wasn’t a plus).

    My only complaint is the frosting, which is easily remedied for future baking. The cake part was really quite nice and not greasy, and the mint flavor in it wasn’t as strong as I thought (which was nice — and I love the chocolate mint flavor combination).

  19. Amy says

    Made these and brought them into work – everyone LOVED them! I personally am not a fan of dark chocolate but those who are have already asked me to make more! Thank you for posting this wonderful recipe!!!

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