Grasshopper Story

First, let me say how much I love to bake.  It is therapeutic for me.  I love it.  I turn up the tunes, sing and bake.  Second, let me say how much I will JACK SOMETHING UP when I am baking.  I want to share with you the project from tonight.  My friend Allie introduced me to this website:  Your Cup of Cake.  Check her out – girlfriend can bake, y’all.  Her cupcakes and other concoctions are just down right puuuurteeeee.  Her latest creation is the Grasshopper Cupcake¹.  Please make these cupcakes (except, unlike me, follow the directions like a normal person).  But, even though I didn’t follow the directions, they were delicious (I can only dream how good they’d be if I HAD!)  In fact, look how pretty they are (I bet mine would’ve looked like this):

Grasshopper Cupcakes
 Yield: 24 Cupcakes
Chocolate Cake:
1 box Devil’s Food cake mix
3 eggs
1/2 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
Chocolate Mint Ganache:
1/2 cup chocolate chips
1/3 cup heavy cream
1/2 teaspoon peppermint extract
Grasshopper Buttercream:
1 sleeve Grasshopper Cookies (or Thin Mints)
1/2 cup butter, softened
8 oz cream cheese, softened
1 teaspoons vanilla extract
3-4 cups powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a small bowl, sift cake mix to remove lumps.
3. In a separate bowl, gently whisk eggs, oil, buttermilk, sour cream and vanilla extract.
4. Combine liquid ingredients with cake mix and stir until well combined.
5. Fill liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
6. Ganache: Place chocolate chips in a heat proof bowl. Heat heavy cream until small bubbles form around the edges. Pour cream over the chocolate and whisk until smooth. Stir in vanilla extract.
7. Buttercream: Using a food processor or plastic bag and rolling pin, finely crush Grasshopper cookies. Sift the crushed cookies. You will need 3/4 cup of the sifted powder. In a mixing bowl, beat butter and cream cheese for 3 minutes. Add vanilla and mix again. Scrape down the bowl as needed. Slowly add about 2 cups of powdered sugar. Then add you 3/4 cup of sifted Grasshopper cookies. Continue to slowly add powdered sugar until you reach your desired consistency.
8. To assemble, dip the tops of the cooled cupcakes into the ganache. (If the ganache runs down the sides, you may need to let it cool a little longer.) Let the ganache set an then pipe buttercream over it and top it with a Grasshopper cookie.



Oh, I copied her recipe and stuff above in pretty letters because she deserves it.  I’m not sure what THIS deserves:

Oh WAIT, yes I do know what this deserves!  It’s called follow the directions.  New concept, huh?  Here’s what happened:  I thought, “You know….I could just get fat free cream cheese, low fat buttermilk, fat free sour cream, light buddah and use skim milk for the ganache.”  And you know what – for the most part, I was right.  Tastewise, these things are delicious.   I would like to add the disclaimer that maybe the presentation fail is the baker’s fault.  BUT, in order to save face, I might go so far as to say that if I’d used some full on I-love-you-because-you-taste-so-much-better-but-I-was-trying-to-be-good-so-I-didn’t-even-though-that’s-what-the-recipe-called-for fat cream cheese, heavy cream, buddah, sour cream and buttermilk, I think my presentation would sort of resemble the picture above.   It MIGHT!  I have those icing tip thingees that make pretty icing, so nah.

Moral of the story – never try to make ganache with skim milk.  It ain’t pretty.

Oh and please, come by my office tomorrow!  I would love to have you sample one of my jacked up cupcakes!  Promise they taste better than they look and from now on – FULL ON FAT CREAM CHEESE, BABY!!

¹Thank you, oh thank you (as I’m secretly sad) that no one hit me up for Girl Scout cookies this year.  There is no reason for me to have Thin Mints staring me down every time I open the freezer.  They always say, “Dang, girl – take us out of here!  We’re cold and want to be sandwiched up with some peanut butter!”


3 Comments (+add yours?)

  1. Your Cup of Cake
    Mar 13, 2012 @ 21:45:50

    Oh no! It looks like your buttercream needed a little more powdered sugar 🙂 I hop they still tasted fabulous though, thanks for the link back!
    -Lizzy @ Your Cup of Cake


  2. estory
    Mar 13, 2012 @ 22:06:44

    They were absolutely delicious! I think what the world needs is a Your Cup of Cake Cookbook. Just saying….


  3. Summer Lynn Young
    Mar 15, 2012 @ 10:17:47

    That is hillarious! I learned that lesson the hard way also.


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