Grasshopper cupcakes

Grasshopper cupcakes

Total Time
1 hr 10 min
20 min
20 min
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.


All-purpose flour

cup(s), (3/4 cup plus 2 tbsp)

Unsweetened cocoa powder

6 Tbsp


¼ cup(s)

Monk fruit sweetener with erythritol

2 Tbsp, (2 tbsp plus 2 tsp)

Baking powder

¾ tsp

Baking soda

¾ tsp

Table salt

½ tsp

Canned pumpkin puree

½ cup(s), purée

Plain unsweetened almond milk

½ cup(s)

Canola oil

¼ cup(s)


1 large egg(s)

Mint extract

1 tsp, divided

Low fat cream cheese

½ cup(s), at room temperature

Powdered sugar (confectioner's)

½ Tbsp

Light aerosol whipped cream

½ cup(s)

Food coloring

1 drop(s), green

Chocolate wafer

5 item(s)


  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