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Grasshopper Mint Cupcakes

Posted on June 21, 2012 by easybaked

I just love anything that combines mint and chocolate.  I was thinking about those yummy chocolate covered “grasshopper” mint cookies the other day and decided right then and there that I’d try a cupcake recipe in those flavors.

One of my favorite trends in the world these days is the invention of the cupcake store.  We have several here in my hometown- one of which was actually invited to compete on the TV show “Cupcake Wars”.  I love to see the different ideas these little bakeries have for cupcake treats.

About a month ago my friend Megan came to visit.  She’s 1/2 of the team at Happily Ever After Cakes out in Pennsylvania and we met 2 years ago in Russia. Since we share a love for all things sweet AND she was flying into Chicago, we decided to try Sprinkles Cupcakes.  It was amazing- really the best cupcakes I’ve had from a bakery.  The cupcakes were simple– but the frostings….oh my.  I’m obsessed with making the salted caramel frosting they have.  It was the best frosting ever.  Here’s some pictures from our trip– so much yumminess in one little store.

The flavors we tried were: Red velvet, Salted caramel, Mocha and Coconut.  We loved them all- but especially the Salted caramel….!

On to our recipe this week— yummy mint grasshopper cupcakes!  (Makes 24)

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to box)
  • Approximately 36 Andes Mints
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. mint extract
  • green food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Make cake mix as directed on box.  Evenly divide it into 24 cupcake papers in muffin tins.
  • Place one Andes mint candy into the center of each unbaked cupcake.

  • Bake at 350 degrees as directed on box.
  • Cool completely.
  • Combine butters, powdered sugar, mint and food coloring in a large mixing bowl and beat on high until very light and fluffy.
  • Place frosting into a zip top bag fitted with a large star decorating tip in one corner.
  • Pipe frosting on each cooled cupcake.
  • Top each cupcake with 1/2 of an Andes Mint Candy.

My thoughts:  These turned out so yummy– just a note that some of the Andes mints sank all the way to the bottom of the cupcake– they still tasted really good in the cupcake– but they weren’t all as fun as the one in my picture (below).  Another note– this frosting recipe makes just enough to frost 24 cupcakes– if you like lots of frosting, double the recipe.  Enjoy!!!!  -r

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Peppermint Chocolate Drops

Posted on January 12, 2012 by easybaked

I love new products in the grocery store. Love them.  Last week, on an end cap there was something intriguing: Jet-puffed Mallow Bits by Kraft.  My store had them in plain and peppermint.  They are exactly like the tiny crunchy marshmallow bits found in hot chocolate packets….but in sprinkle form (and in yummy peppermint!).

I tossed a container in my cart and immediately began to daydream about all the wonderful things I could put them in….these cookies are just the beginning….don’t be surprised if you see these little pieces of crunchy happiness in another post soon.

These little chocolate drops have a rich cocoa flavor.  They are just FULL of mini chocolate chips and gooey peppermint marshmallows….   *love*

INGREDIENTS:

  • 1 c. margarine
  • 1 1/4 c. sugar
  • 2 eggs
  • 1/2c. cocoa
  • 2-3 c. flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 2 c. mini chocolate chips
  • 2 c. Mallow Bits in peppermint

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • Cream together margarine and sugar.
  • Use a mixer to beat margarine and sugar together for 2 minutes on medium until fluffy.
  • Beat in eggs, one at a time.
  • Beat in cocoa.
  • Add flour, salt and baking soda and mix by hand (dough will be very thick).
  • Add chocolate chips and mallow bits.
  • Knead dough together until smooth (add more flour if too sticky to knead)
  • Roll teaspoons of dough into balls and place on parchment paper on a cookie sheet. (I use a Small Cookie Scoop to make my cookies all the same size)
  • Bake at 350 for 8-10 minutes.
  • Cool on parchment paper.

These are the perfect party cookie and just in time for Valentines day!  Enjoy!

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Mint Creme Brownie Cups

Posted on October 29, 2011 by easybaked

I get requests for my mint creme brownies a lot.  I could never open a bakery because I get really bored re-making desserts!  The latest request came from my friend Gabe.  I agreed to make them, but decided to try a new presentation.  These are a little more work- but turned out great.  These would be perfect bite-size treats for showers or luncheons- and since its so close to Halloween, you could even drizzle some orange candy melts on top for a Halloween party treat!

INGREDIENTS:

Brownie:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk

Mint creme:

  • 5 c. powdered sugar
  • 1/2 c. melted butter
  • 2 tsp. peppermint extract
  • green food coloring (to desired shade of green)

Chocolate glaze:

  • 6oz. semi-sweet chocolate chips
  • 6tsp. butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:
  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pipe batter evenly in mini cupcake liners in a mini cupcake tin
  • Bake at 350 degrees for 8-10 minutes.
  • Cool.  

Mint creme:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add food coloring to desired shade of green.
  • Pipe over cooled brownie cups and chill for a few minutes to harden up.
Chocolate glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Spoon over cooled mint creme
  • Chill until top layer is hard and drizzle with melted candy coating if desired
My thoughts: This is a fun variation on the Mint Creme Brownies– the taste is the same and its a perfect little bite of happiness– I just like about 10 perfect little bites of happiness, so I’d take a big piece of brownie over a cute little cup any day! :)

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Mint Creme Brownies

Posted on May 3, 2011 by easybaked

If you like mint with your chocolate these brownies are the recipe for you!  Rich and chewy, these brownies are topped with a creamy mint layer and rich chocolate.

INGREDIENTS:

BROWNIE:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk
  • 1 c. chopped walnuts (optional)

MINT FROSTING:

  • 10 c. powdered sugar
  • 16 tbsp. (one cup) melted butter
  • 4 tsp. peppermint extract
  • green food coloring (to desired shade of green)

CHOCOLATE GLAZE:

  • 12oz. semi-sweet chocolate chips
  • 12 tsp. butter (do not substitute margarine here!)
DIRECTIONS:
BROWNIE:
  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

MINT FROSTING:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add food coloring to desired shade of green.
  • Spread over cooled brownies and chill for a few minutes to harden up.
CHOCOLATE GLAZE:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled mint frosting and spread evenly over top
  • Chill until top layer is hard and cut into bars.


Optional decorating:
  • Using  green chocolate melts that are melted and placed in a ziplock with a corner clipped, drizzle over the top of the warm glaze.  
  • Draw a tooth pick , knife or skewer through the chocolate- 1st one direction and then back the other to make a fun design on the top of these bars.


My thoughts:  These brownies are 100% mom :)  I grew up enjoying these yummy treats (she always put the nuts in though and I really prefer them without!)  My mom is an amazing cook and baker- these are just one of many of her recipes I love!  I’ve no idea where she got this recipe– I do know that its been modified throughout the years (more mint…more chocolate- YUM!)  One fun twist to this is that you can color the mint layer with any color.  I’ve matched shower colors with these– made orange halloween brownies….etc.  REALLY fun and yummy recipe– enjoy!  -r

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