Name: Grasshopper Pie Cupcakes
Prep time: 30 min
Cook time: PT-483900H50M23S
Total time: 1 h
Cuisine: American
Ingredients: 1 box chocolate cake mix (e.g., Devil’s Food); 1 small box chocolate Cook & Serve pudding mix; 2 cups milk; 1 cup chocolate chips (optional); 2 small boxes instant cheesecake pudding mix (or vanilla); 2 cups milk; 1 (8 oz) container whipped topping (e.g., Cool Whip); 1 (10 oz) container marshmallow fluff; 2 tsp mint extract; Green food coloring (as desired); Additional whipped topping; Chocolate curls (made from a chocolate bar or almond bark

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Why You’ll Love This Recipe

Decadent Layers – Combines a brownie-like chocolate base with a smooth mint filling, offering a harmonious blend of flavors and textures.
Visually Appealing – The contrast of dark chocolate and light mint green filling, topped with whipped cream and chocolate curls, makes for an eye-catching dessert.
Festive Flair – Perfect for St. Patrick’s Day or any event where you want to add a touch of elegance and indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Base:

1 box chocolate cake mix (e.g., Devil’s Food)
1 small box chocolate Cook & Serve pudding
2 cups milk
1 cup chocolate chips (optional)

For the Mint Filling:

2 small boxes instant cheesecake pudding (or vanilla pudding)
2 cups milk
1 (8 oz) container whipped topping (e.g., COOL WHIP)
1 (10 oz) container marshmallow fluff
2 teaspoons mint extract
Green food coloring

For the Topping:

Additional whipped topping
Chocolate curls (made from a candy bar or almond bark)

Directions

Prepare the Chocolate Base:

Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners (yields approximately 36 cupcakes).
In a saucepan, heat the chocolate pudding mix and 2 cups of milk over medium heat until it starts to bubble and slightly thickens.
In a large bowl, combine the dry chocolate cake mix with the prepared pudding; mix well.
Fold in chocolate chips if desired.
Fill each cupcake liner about one-third full with the batter.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely.

Prepare the Mint Filling:

In a large bowl, whisk together the instant pudding mixes and 2 cups of milk until thickened.
Fold in the whipped topping, marshmallow fluff, mint extract, and a few drops of green food coloring until well combined and the desired color is achieved.
Refrigerate the filling for about 30 minutes to set.

Assemble the Cupcakes:

Spoon a generous amount of the mint filling onto each cooled cupcake.
Top with a dollop of whipped topping.
Garnish with chocolate curls.
Refrigerate until ready to serve.

Servings and Timing

Servings: Approximately 36 cupcakes
Preparation Time: 30 minutes
Cooking Time: 10-12 minutes
Total Time: Approximately 1 hour (including cooling and setting time)

Variations

Alternative Extracts – Substitute mint extract with peppermint or almond extract for a different flavor profile.
Chocolate Base Options – Use a brownie mix instead of cake mix for a denser base.
Decorative Toppings – Sprinkle crushed mint candies or mini chocolate chips on top instead of chocolate curls.

Storage/Reheating

Storage – Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing – It’s not recommended to freeze these cupcakes due to the whipped topping and mint filling.
Reheating – Serve chilled; no reheating necessary.

FAQs

1. Can I use a different flavor of pudding for the filling?

Yes, vanilla or white chocolate pudding can be used instead of cheesecake pudding.

2. How do I make chocolate curls?

Use a vegetable peeler to shave curls from a room-temperature chocolate bar or almond bark.

3. Can I make these cupcakes ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator.

4. Is there an alternative to marshmallow fluff?

You can use an equal amount of additional whipped topping if preferred.

5. Can I add food coloring to the chocolate base?

Adding green food coloring to the mint filling provides a nice contrast; coloring the chocolate base is unnecessary.

6. What type of chocolate is best for the base?

Devil’s Food cake mix is recommended for a rich chocolate flavor.

7. Can I use fresh whipped cream instead of store-bought whipped topping?

Yes, freshly whipped cream can be used but may not hold its shape as long.

8. How long can these cupcakes sit out at room temperature?

They can sit out for a couple of hours during serving but should be refrigerated afterward.

9. Can I make mini cupcakes instead of standard-sized ones?

Yes! Simply adjust the baking time to about 7-8 minutes for mini cupcakes.

10. Can I make this recipe into a full cake instead of cupcakes?

Absolutely! Bake the batter in a 9×13-inch cake pan and adjust the baking time to around 25-30 minutes.

Conclusion

Grasshopper Pie Cupcakes offer the best of both worlds—rich chocolate and refreshing mint—all in one bite-sized treat. These cupcakes are perfect for special occasions, from St. Patrick’s Day celebrations to birthday parties and festive gatherings. Easy to make, visually stunning, and absolutely delicious, they are guaranteed to be a crowd-pleaser. Try this recipe today and enjoy a dessert that’s both indulgent and refreshing!