Grasshopper Cupcakes

star rating (8) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 24 cupcakes

Recipe photo

These treats combine a deep-dark double chocolate cupcake with refreshing mint frosting — the classic "grasshopper" dessert in cake form.

Grasshopper Cupcakes

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 cupcakes
Published: 06/26/2012




  • 1 cup (16 tablespoons) unsalted butter
  • 2 tablespoons meringue powder
  • 1/8 teaspoon peppermint oil or 1 teaspoon peppermint extract
  • 5 cups confectioners' sugar
  • 1/4 cup milk
  • fresh mint leaves to garnish, optional

Tips from our bakers

  • If you don't have meringue powder and don't wish to purchase it, try our recipe for Easy Vanilla Buttercream Frosting, substituting 1/8 teaspoon peppermint oil or 1 teaspoon peppermint extract for the vanilla.


1) Preheat the oven to 350°F. Line two standard 12-cup muffin pans with greased cupcake papers.

2) To make the cupcakes: Whisk together the dry ingredients; set aside.

3) Whisk together the eggs, milk, and vanilla, and stir into the dry ingredients.

4) Fold in the vinegar, butter, and chocolate chips.

5) Divide the batter among the muffin cups, filling them quite full.

6) Bake the cupcakes for 23 to 25 minutes, until a toothpick inserted into the center comes out clean.

7) Remove the cupcakes from the oven, and turn them out of the pan onto a rack to cool.

8) Once cool, remove a teaspoon-sized portion from the top of each cake; a cupcake corer works well here.

9) To make the frosting: Beat together the butter, meringue powder, and peppermint.

10) Add the confectioners' sugar and milk, beating until light and fluffy.

11) Pipe or spoon frosting into the center of each cupcake, and garnish with a fresh mint leaf, if desired.

Yield: 24 cupcakes.


  • star rating 03/21/2015
  • gidgetryanmisc from KAF Community
  • Made this recipe again - husband's favorite. Next time would add a smidge more peppermint oil. Maybe 1/8 + 1/16.... :)
  • star rating 07/20/2014
  • Amanda from Vermont
  • So I should start by saying that I had to improvise just a smidge. I couldn't for the life of me find meringue powder in the grocery store (and since this was a last-minute decision, I didn't have time to order any from the KAF website), so I did the buttercream icing with the peppermint extract substituted for the vanilla. IT was really good. The cakes were unfortunately a little crumbly. Maybe that's how they were supposed to be, but I'm sure I didn't over-bake them. I don't think I added enough liquid to the icing, so it went on pretty thick and made the whole cupcake pretty darn sweet. I didn't core all the cupcakes and later wished I didn't core any of them, as the filled ones were far too sweet for me and for some of my co-workers. I'm thinking my whole problem was the icing being too thick because I actually ran out and had to make a second batch of it. Anyway, the flavors were awesome and they were pretty well liked.
  • star rating 03/17/2013
  • gidgetryanmisc from KAF Community
  • Husband said these were the best dessert ever out of my kitchen. I thought they were very good although not best ever.... I personally prefer the KAF gingerbread cupcakes with cinnamon flavored icing better. I used the cake enhancer, and the merengue powder. The cupcakes were a bit crumbly per other reviewers and I personally didn't like the way the merengue made the icing 'firm'. But...everyone has their own likes / dislikes. Over all quite good. I'm sure I'll make these again. :)
  • 12/26/2012
  • from
  • star rating 08/08/2012
  • articulatbills from KAF Community
  • I substituted 2/3 cup Black cocoa and 1/3 cup Dutch process cocoa. I REALLY wanted a dark chocolate cupcake. I was missing chocolate chips but I didn't want them there anyhow. ;) These cupcakes smacked of thin mint cookie...oh my heavens!!! The cupcake was a little crumbly...or at least not as dense/moist as I prefer but I figure my substitutions did that and in the future I'll see what I need to do to make them a touch more dense...but the flavor was spot on perfect. The meringue powder really made my butter cream so light and fluffy. If you, at all, like mint chocolate chip, thin mint cookies or the like...this is the cupcake for you!!!
  • star rating 08/07/2012
  • mjmertes from KAF Community
  • I made these for my 4th annual family Ladies Tea this weekend. I used all the ingredients and followed the directions carefully. The frosting was too sweet for my liking but the flavor with the chocolate cupcake was yummy. The cupcakes were moist and flavor was good but they crumbled apart and a little messy...not sure what went wrong. But everyone seemed to enjoy them - they even took some home.
  • star rating 07/26/2012
  • Sara from Massachusetts
  • After seeing the recipe in a catalog, I made these a few days ago for my children. My children absolutely LOVED these cucapkes! The cake was delicious, moist, and not overly sweetened. The cupcakes are huge, and the flavor reminds me of my favorite Girl Scout cookie. The only variations that I made are 1) I did not scoop out any cupcake--just simply frosted the cupcakes as usual, and 2) I did not have any KA peppermint oil, so I used one tablespoon of McCormick mint extract. Btw, the kids will not stop asking me to make these again. Nice to have a hit. Would even consider making these around Christmas time with a crushed peppermint garnish.
  • star rating 07/12/2012
  • geripage from KAF Community
  • Very good. I usually do not make cake from scratch - but it was a rainy afternoon and I had nothing better to do! I think the cake enhancer probably makes a big difference and I did happen to have some - the only thing I did differently is that I added a few drops of green food coloring to the icing so that my friends would not be totally surprised when they bit into the cupcake!

Related recipes