Grasshopper cupcakes

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