Decadent Grasshopper Caramel Cupcakes: Your Ultimate Recipe for Mint Oreo & Salted Caramel Bliss

Prepare to embark on a flavor adventure with our irresistible Grasshopper Caramel Cupcakes! These aren’t just any cupcakes; they’re a symphony of rich milk chocolate cake, luxuriously smooth mint Oreo buttercream, and a decadent salted caramel glaze. Each bite offers a perfect balance of refreshing mint, deep chocolate, and sweet-and-salty caramel, culminating in a dessert experience that’s truly unforgettable.

The journey to naming these delightful treats was quite a fun one! Initially, I considered “Asphalt Pie Cupcake” due to the dark chocolate cake and rich toppings, reminiscent of the traditional “asphalt pie” dessert which often features a dark crust and rich filling. However, “asphalt pie” isn’t a universally recognized term, and it doesn’t quite convey the vibrant, refreshing mint element. On the other hand, “Grasshopper Cupcake” perfectly captures the mint and chocolate essence, drawing inspiration from the classic grasshopper cocktail and dessert, known for its green hue and minty flavor.

The challenge was that traditional grasshopper desserts typically don’t include caramel. And here, our salted caramel glaze is an absolute star, adding an irresistible layer of complex sweetness and a hint of salt that truly elevates the entire experience. To honor all the key components and ensure clarity, I ultimately settled on the name Grasshopper Caramel Cupcake. It beautifully encapsulates the mint, chocolate, and caramel combination, promising a unique and delicious treat that’s perfect for any occasion, especially for adding a touch of green to your St. Patrick’s Day celebrations.

Looking for more festive St. Patrick’s Day-inspired recipes or just delicious baked goods? I have listed some other fantastic options below to help you celebrate or simply enjoy a sweet moment:

• Lemon Pistachio Bundt Cake: A bright and nutty cake perfect for spring.
• Delectable And Easy Oreo Peanut Butter Cake: A rich and satisfying combination of two beloved flavors.

Why You’ll Fall in Love with Grasshopper Caramel Cupcakes

These cupcakes are more than just a dessert; they’re an experience waiting to happen. Here’s why these Grasshopper Caramel Cupcakes will quickly become your new favorite recipe:

• Effortlessly Delicious: Easy to Make! Cupcakes strike the perfect balance between simplicity and sophistication. They offer the ease of individual servings, making them ideal for parties, bake sales, or a special treat at home. While they appear intricate with their beautiful swirls and toppings, the process is straightforward, even for novice bakers. Each bite is a little package of joy, proving that great flavor can come in a small, mighty form!
• An Unbeatable Flavor Fusion: Mint and Caramel Combo. If you haven’t experienced the magic of mint and caramel together, you’re in for a delightful surprise. This unexpected pairing creates a harmonious symphony on your palate. The cool, refreshing burst of mint perfectly complements the rich, deep sweetness of the chocolate, while the salted caramel glaze adds a sophisticated layer of buttery, salty goodness that cuts through the richness and leaves you craving more. Don’t knock it until you try this extraordinary combination!
• The Ultimate Indulgence: A Cupcake Extravaganza. What’s not to love about a beautifully decorated cupcake? Imagine a perfectly baked milk chocolate base, crowned with a majestic swirl of vibrant green mint Oreo buttercream. Then, a glistening drizzle of homemade salted caramel cascading over the frosting, finished with a whole or crushed Oreo cookie perched proudly on top. It’s a feast for the eyes as much as it is for the taste buds – a truly decadent and visually appealing treat that’s guaranteed to impress. Yes, please!

Secrets to Baking the Best Cupcakes Every Time

Achieving those perfectly domed, moist, and delicious cupcakes can sometimes feel like a baking enigma. For the longest time, I struggled with overfilling my cupcake liners, resulting in messy, overflowing tops or flat, uneven surfaces. Most recipes suggest filling liners ¾ of the way, but I’ve discovered a game-changing trick: if you fill your cupcake liners just a little over halfway – think about 5/8ths full – they will consistently rise perfectly every single time, yielding beautiful, rounded tops that are ideal for frosting.

Beyond this crucial filling tip, here are a few more secrets to consistently stellar cupcakes:

• Room Temperature Ingredients: This is fundamental for a smooth, emulsified batter. Cold ingredients don’t mix evenly, leading to a lumpy batter and potentially dense cupcakes.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, resulting in tough, dry cupcakes. A few lumps are perfectly fine!
• Quality Ingredients: High-quality butter, flour, and cocoa powder make a noticeable difference in flavor and texture.
• Accurate Measuring: Baking is a science. Use proper measuring cups and spoons, and for flour, spoon it into the measuring cup and level it off rather than scooping directly.
• Know Your Oven: Ovens can vary. Invest in an oven thermometer to ensure your oven is truly at the temperature you set.
• Cool Completely: Frosting warm cupcakes is a recipe for disaster. Ensure your cupcakes are entirely cooled before even thinking about adding that delicious buttercream.

Crafting the Dreamy Mint Oreo Buttercream

The mint Oreo buttercream is a star in its own right, delivering a refreshing burst of flavor and a beautiful green hue. Achieving the perfect consistency and flavor requires attention to detail. Here’s a closer look at what makes this buttercream extraordinary:

Here’s an overview for making the best buttercream, specific to our Mint Oreo creation:

• Sift Your Powdered Sugar: This step is non-negotiable for silky-smooth buttercream. Powdered sugar often contains tiny lumps that can lead to a grainy texture if not removed. Sifting ensures a consistently fine texture, which is crucial for piping and a pleasant mouthfeel.
• Use Slightly Cold Butter and Mix on its Own for 2 to 3 Minutes: Unlike the cupcake batter, where room temperature butter is key, a slightly chilled butter for buttercream helps achieve a more stable and less greasy frosting. Beating it on its own first cream it beautifully, incorporating air and making it light and fluffy. This aeration is vital for a light, ethereal buttercream.
• Use High-Quality Heavy Whipping Cream and Beat for 5 Minutes: Heavy whipping cream adds richness and helps achieve that airy, pipeable consistency. Don’t skimp on the beating time after adding the cream; those five minutes allow the butter and sugar to fully incorporate with the liquid, creating a voluminous and smooth frosting that holds its shape beautifully.
• Add Americolor Food Gel, No Liquid: For vibrant colors without compromising the buttercream’s consistency, food gel is your best friend. Liquid food coloring can thin out your frosting, making it difficult to pipe. Americolor (or similar gel brands) offers intense color with just a small amount, keeping your buttercream perfectly thick and stable.
• Mix the Oreos in By Hand with a Rubber Spatula: After all the careful steps to achieve a fluffy buttercream, you don’t want to overmix it or break up the Oreo pieces too much. Gently folding in the finely crushed Mint Oreos by hand ensures they are evenly distributed, adding texture and flavor without deflating the frosting or turning it into a fine powder. This also prevents larger chunks from getting stuck in your piping tip.

Mastering the Salted Caramel Glaze

The salted caramel glaze is the glistening crown jewel of these cupcakes. While making caramel might seem intimidating, it’s quite straightforward with a few key techniques. The secret lies in patience and precision to achieve that perfect golden-brown hue and rich, complex flavor that store-bought versions simply can’t match.

• The Art of Caramelization: When making caramel, the mixture of sugar, water, and corn syrup must be heated without stirring. Stirring can introduce air bubbles, leading to sugar crystals forming, which results in a grainy caramel. Let it boil undisturbed. Watch for the color change from clear to a pale yellow, then a rich amber. This process takes a few minutes, but once it starts to brown, it can burn quickly, so remain vigilant. A deep amber color indicates maximum flavor development before burning.
• Warming the Cream: Heating the heavy cream slightly before adding it to the hot caramel is crucial. It prevents the sudden temperature shock that can cause the caramel to seize and clump up. A quick minute in the microwave is usually sufficient.
• Safety First: Adding warm cream to hot sugar will cause the mixture to bubble up intensely. Always do this carefully, standing back a bit, and use a deep enough saucepan to prevent overflow.
• Finishing Touches: Once the caramel and cream are combined, off the heat, stir in vanilla extract, a pinch of kosher salt (which beautifully enhances all the flavors), and butter. The butter adds richness and a silky texture. Allow it to cool slightly before drizzling, as it will thicken as it cools.

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Recipe

Grasshopper Caramel Cupcake

Molly Murphy

Chocolate cupcake with a Mint Oreo frosting, and a caramel sauce drizzle

5 from 2 votes

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Prep Time

10 minutes
mins

Cook Time

20 minutes
mins

Course
Dessert

Cuisine
Cake

Ingredients

  

For the Chocolate cupcakes

• ½ C 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup dark cocoa powder
• 1 ⅓ cups buttermilk room temperature

For the Mint Oreo buttercream

• 1 cup unsalted butter slightly chilled
• 3 cups powdered sugar measured and then sifted
• 2 Tablespoons heavy whipping cream
• ½ teaspoon mint extract
• Pinch of salt
• Green food gel optional I prefer Americolor
• 3 Mint Oreos finely crushed (this is important to make sure chunks don’t get stuck in your piping tip)

For the Caramel sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• 3 Tablespoons butter

Instructions

 

For the Cupcakes

• Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with 20 paper liners. This recipe yields a generous amount, so having extra liners ready is key.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar for 3 minutes until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl, then beat again for an additional 2 minutes to ensure everything is well combined and aerated.
• Add the large eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the bowl after each egg. Stir in the pure vanilla extract and mix until just combined.
• In a separate medium-sized bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Ensure these dry ingredients are thoroughly mixed to guarantee even distribution in your cupcakes.
• With the mixer on the lowest speed, alternate adding the dry ingredients mixture and the room temperature buttermilk to the wet ingredients. Begin with about ⅓ of the dry ingredients, followed by ½ of the buttermilk. Repeat this process, and then finish with the remaining dry ingredients. Mix just until the ingredients are combined; be careful not to overmix!
• Using a piping bag or a large ziplock bag with the corner snipped off, evenly fill your cupcake liners a little over halfway (about 5/8ths full). This is key for perfectly domed cupcakes without overflow.
• Bake in the preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out mostly clean with just a few moist crumbs attached. Avoid overbaking, as this can lead to dry cupcakes.
• Allow the cupcakes to cool completely in the pan for a few minutes before transferring them to a wire rack to finish cooling. It’s essential they are fully cooled before frosting to prevent the buttercream from melting.

For the Mint Oreo buttercream

• In a stand mixer fitted with a paddle attachment, cream the slightly chilled unsalted butter on medium-high speed for about two minutes until it becomes light and fluffy.
• With the mixer on low speed, slowly add the sifted powdered sugar, one cup at a time, until it is fully incorporated. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and continue to mix for another minute to ensure there are no lumps.
• Add the mint extract, a pinch of salt, and the heavy whipping cream. Mix on low speed until the cream is just incorporated. Once combined, increase the speed to medium-high and beat the frosting vigorously for five minutes. This step is crucial for achieving a light, airy, and fluffy texture. If using, add a few drops of green food gel (like Americolor) and beat until the color is evenly blended and vibrant.
• Remove the bowl from the mixer. Using a rubber spatula, gently stir in the finely crushed Mint Oreo cookie crumbs. Hand-mixing prevents over-aeration and ensures the cookie pieces remain intact enough for texture.

For the Caramel sauce

• In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together gently to moisten the sugar.
• Place the saucepan over medium heat. Bring the sugar mixture to a boil. Initially, the bubbles will be fast and small. It is absolutely critical not to stir the mixture at this stage, as stirring can cause the sugar to crystallize, ruining your caramel. Swirl the pan gently if needed to ensure even heating.
• Continue to boil without stirring until the mixture turns a beautiful golden-brown color, indicating caramelization. The bubbles will slow down and become a little bigger as it caramelizes. This process usually takes a few minutes, but once it starts to change color, it can burn very quickly, so keep a very close eye on it. As soon as it reaches a rich amber color, proceed to the next step.
• While the caramel is cooking, warm the heavy cream in the microwave for approximately 1 minute. This pre-warming helps prevent the caramel from seizing when the cream is added.
• Once the caramel reaches the desired golden-brown color, immediately turn off the heat on the sugar mixture. Carefully and slowly pour the warm heavy cream into the hot caramel. Be extremely cautious, as the mixture will bubble up and steam aggressively. Stir the caramel mixture with a whisk or heat-proof spatula until it is evenly combined and smooth.
• Pour the finished caramel mixture into a heat-proof bowl. Add the pure vanilla extract, kosher salt, and the butter. Let it sit undisturbed for a few minutes until the butter has completely melted. Once melted, stir vigorously until the caramel sauce is smooth and homogeneous. Allow the caramel to cool to room temperature; it will thicken significantly as it cools.

Assembly

• Once your chocolate cupcakes have cooled completely, prepare your mint Oreo buttercream for piping. Fit a piping bag with a Wilton 1M star tip (or your favorite decorative tip). Pipe a beautiful spiral swirl of buttercream on top of each cupcake, starting from the outer edge and working your way inward to create a tall, impressive swirl. Drizzle a generous amount of the cooled salted caramel sauce over the frosted cupcakes. For a final touch, gently press a whole Mint Oreo cookie right into the middle of the frosting, or for a fun texture and extra minty crunch, sprinkle some additional finely crushed Oreo crumbs on top. Serve immediately and enjoy!

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