Grasshopper Cupcakes

Last night I went over to the Coffey's house to bake something! If you don't know who the Coffey's are, you should get to know them because they are the best family you will ever meet. No, I am not exaggerating, you can ask sister number 1. We all decided on making chocolate cupcakes with mint buttercream! So here's what you need for the chocolate cupcake

Flour, sugar, salt, cocoa powder, baking soda, vanilla, buttermilk, eggs, boiling water, oil, and andes mints (optional). In a large mixing bowl, combine all the dry ingredients

Stir them together then add the wet ingredients

Mix in until batter just becomes moist. Fold in the andes mints if you are using them

Pour batter into cupcake lined, or greased muffin pans and bake at 300 degrees for about 18-20 minutes

Here's the finished cupcakes!

Now prepare the mint frosting. You will need butter, powdered sugar, mint extract, milk, and green food coloring

In a mixing bowl, beat the butter until smooth

Add in the powdered sugar a cup at a time alternately with the milk. Once that is mixed in, add the mint extract and green food coloring

Yummy mint frosting

When the cupcakes are cooled, frost them as pretty as you can and garnish them with an andes mint! 

Here's the inside of the cupcakes. These babies were super moist

My lovely baking assistances! Aren't they cute?!

They did a wonderful job on the cupcakes! Here's the recipe

Grasshopper Cupcakes

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup buttermilk

1 cup oil

1 cup boiling water

2 tsp. vanilla

8 Andes mints, chopped (optional)

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix in the eggs, buttermilk, oil, boiling water, and vanilla until just moistened. Fold in the Andes mints. Scoop into greased or cupcake lined muffin tins. Bake at 300 degrees for 18-20 minutes. Let cool in the pans for about 2 minutes. Then take out of the pans and let cool completely. Prepare the frosting.

frosting:

2 sticks unsalted butter, soft

4 cups powdered sugar

1/4 cup milk

1/2-1 tsp. peppermint extract

green food coloring

In a large bowl, beat the butter. Alternately add in the powdered sugar and milk (adding more milk or powdered if needed). Beat in the extract and food coloring. Pipe onto the cooled cupcakes and garnish with andes mints and mini chocolate chips.

Mint Chocolate Craze!

Hello all of my lovely bloggers! It has been a long time since I (Rachel) have posted anything, my apologies. This past Saturday was National Mint Chocolate Day! Mint Chocolate has always been one of my most favorite flavors because it is so delicious and refreshing, and for some reason I can justify that it is not that bad for me because it is mint :) Casey and I were reunited this weekend because she came to visit me at school! So of course we had to make something together. We decided to make a mint chocolate ice cream dessert, because who doesn't love ice cream? Let me just say that we made this dessert late Saturday night, and it is Monday night and the dessert no longer exists!!! Here is what you need for this vanishing, refreshing, mint-chocolatey goodness:

Oreos, butter (which we forgot to put in the picture), mint chocolate chip ice cream, cool whip, thin mints, semi-sweet chocolate chips, and andes baking mints. First, melt your butter

Pour into some crushed oreos and combine well

Press into a 9x13 pan. Freeze while making the ice cream layer

Put the mint chocolate chip ice cream in a large bowl

Whip up until fluffy and smooth

Add in about half of the cool whip and mix well

Crush some oreos and thin mints

Add to the ice cream mixture and gently fold in

Pour over the frozen oreo crust

Spread out evenly and let harden in the freezer about 15 minutes

Add leftover chopped oreos to the left over cool whip

Dollop on top of the ice cream layer and spread out 

In a small bowl, melt chocolate chips and andes baking pieces until smooth

Drizzle over the cool whip layer

Freeze until completely hard, then serve

Normally, we would get a picture of a piece of the dessert.. BUT, it was gone before we got the chance. We didn't really have a recipe for this, so we'll do the best we can for yall!

Mint Chocolate Ice Cream Dessert

1 pkg. Oreos

1/2 stick butter, melted

1/2 gallon mint chocolate chip ice cream

8 oz cool whip, soft

1 roll thin mint cookies, chopped

1 cup semi-sweet chocolate chips, melted

1 cup andes mint baking chips, melted

Crush 28 oreos pretty fine and combine with the melted butter. Press into the bottom of a 9x13 pan. Freeze while making the ice cream layer. In a large bowl, beat the mint chocolate chip ice cream. Add half of the cool whip and whip until fluffy. Fold in the crushed roll of thin mint cookies and 8 chopped oreos. Pour and spread out evenly over the oreo crust. Freeze about 15 minutes, or until not runny on the top. In a small bowl, combine the remaining cool whip and the remaining (about 5) chopped oreos. Spread over the hardened ice cream layer. In a small microwavable bowl, melt together the semi-sweet chips and andes baking pieces. Stir and melt until smooth. Drizzle over the cool whip layer. Cover and place in the freezer until completely hard. Serve after the ice cream has hardened. Enjoy!