Grass-Hoppin'

Going into the week I was unsure what I wanted to make. I knew I wanted something light, due to the ridiculous heat we have had lately. I remembered that my mother-in-law makes a yummy grasshopper cake for summer gatherings, so I thought - Why not??? The result was light and refreshing. Even though the cake is chocolate, the whipped topping balances it out wonderfully so one could easily eat 2 or 3 of these and not feel overwhelmed. Hope you agree!

Grasshopper Cupcake
Inspired by BH&G 150 Cupcakes

For the cupcakes:
3/4 c unsalted butter, room temperature
3 eggs, room temperature
1 1/4 c milk
4 oz semi-sweet chocolate, chopped
2 c all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 3/4 c sugar
3 tbsp creme de menthe
1 tsp vanilla

For the frosting:
2 tbsp cold water
1 tsp unflavored gelatin
2 c heavy whipping cream
1/4 c sugar
2 tbsp creme de menthe

In a small saucepan, combine milk and chopped chocolate. Cook and stir over medium heat until chocolate is melted. Set aside to cool.

Prep cupcake trays and preheat oven to 350 degrees. Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside. In your mixer bowl, beat butter for 30 seconds, then gradually add sugar, about 1/4 c at a time, until creamy. Increase mixer speed to medium-high and beat for about 2 minutes, until light and fluffy. Drop mixer speed to low and add eggs, one at a time. Beat in creme de menthe and vanilla. With mixer still on low, alternately add drys and chocolate milk mixture, ending with dry's. Once combined, mix for another 20 seconds, then turn off mixer.

Batter will be thin, so carefully scoop it into your cupcake liners, filling about 3/4 of the way full. Bake for about 17 minutes, or until cake bounces back when lightly touched. Cool in pans for 5 minutes, then cool completely on wire racks.

While cupcakes cool, prep your frosting. In a 1-cup  measuring cup, add 1 tsp of gelatin to 2 tbsp cold water. Let stand for 2 minutes, meanwhile, bring about 3 cups of water to a boil in a small saucepan. Place measuring cup into boiling water, and stir until gelatin mixture dissolves completely. Remove from heat.

In your mixer bowl, combine whipping cream, 1/4 c sugar, and creme de menthe and begin to whip with whisk attachment. Slowly drizzle warm gelatin over whipped cream, while beating constantly. Continue to beat until stif peaks form.

Spread or dollop on top of cupcakes. Garnish with a Hershey Kiss, if desired. Enjoy!!