Grasshopper cupcakes
9
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
The grasshopper, a classic old-school cocktail gets a rebirth with these fun cupcakes. It's the dessert version of the retro creamy cocktail that is made with equal parts mint liqueur, chocolate liqueur, and cream, shaken with ice and strained into a martini glass. Here, the chocolate is represented in the cupcake, and the frosting brings the mint to the party. They are garnished with coarsely broken chocolate wafer cookies to add a little crunch to the otherwise soft and creamy cupcakes.
Ingredients
All-purpose flour
0.875 cup(s)
Unsweetened cocoa powder
6 Tbsp
Sugar
0.25 cup(s)
Monk fruit sweetener with erythritol
2.666 Tbsp
Baking powder
0.75 tsp
Baking soda
0.75 tsp
Table salt
0.5 tsp
Canned pumpkin puree
0.5 cup(s)
Plain unsweetened almond milk
0.5 cup(s)
Canola oil
0.25 cup(s)
Egg(s)
1 large egg(s)
Mint extract
1 tsp
Low fat cream cheese
0.5 cup(s)
Powdered sugar (confectioner's)
0.5 Tbsp
Light aerosol whipped cream
0.5 cup(s)
Food coloring
1 drop(s)
Chocolate wafer(s)
5 item(s)
Instructions
1
Preheat oven to 350°F. Line 8 standard muffin-pan cups with paper liners or arrange 8 standard silicone baking cups on rimmed baking sheet. In small saucepan, bring 1/2 cup water to boil. In large bowl, whisk flour, cocoa powder, granulated sugar, monk fruit sweetener, baking powder, baking soda, and salt. In medium bowl, whisk pumpkin purée, almond milk, oil, egg, and 1/2 tsp mint extract until smooth. Add wet ingredients to dry ingredients and whisk until smooth. Slowly whisk in 1/4 cup boiling water. (Batter will be soupy.) Divide batter evenly among muffin cups. Bake cupcakes, rotating pan halfway through baking, until toothpick inserted into centers comes out clean, about 20 minutes. Let cool completely. Transfer to plate.
2
To make frosting, in medium bowl, add cream cheese and powdered sugar and, using plastic spatula, mix until smooth. Gently fold in whipped topping, food coloring, and remaining 1/2 tsp mint extract until smooth. Spread frosting on cupcakes, about 11/2 tbsp each. (Alternatively, spoon frosting into pastry bag and pipe onto cupcakes.) Coarsely break wafer cookies to garnish cupcakes.
3
Serving size: 1 cupcake
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