Shelly's Recipe

Grasshopper Pie Cupcakes

Category: Cupcakes

1 box chocolate cake mix {I used Devil's Food}
1 small box chocolate pudding - Cook & Serve
2 cups milk
1 cup chocolate chips, optional
2 small boxes Cheesecake Pudding, instant {or Vanilla pudding}
2 cups milk
1 (8 oz) container COOL WHIP whipped topping
1 (10 oz) container Marshmallow Fluff
2 teaspoons mint extract
Green Coloring
COOL WHIP whipped topping
Chocolate Curls - use candy bar or Almond Bark works best

(1) Preheat oven to 350 degrees and fill cupcakes pans with liners {you should get at least 36 cupcakes from this recipe}

(2) In a small saucepan on the stove, heat the Chocolate pudding and milk, until it just starts to bubble and becomes slightly thick

(3) Add cake mix to a large bowl and pour chocolate pudding over the top, mix well

(4) Stir in chocolate chips if desired

(5) Add about 2 tablespoons or 1 cookie dough scoop to each liner, spread evenly with the back of a spoon. The batter will be very thick and look strange, but don't worry, it's taste great.

(6) Bake for about 10 minutes or until a toothpick inserted in the center comes out clean

(7) Meanwhile, in a large bowl, combine 2 boxes of cheesecake pudding with milk, whisk for 2 minutes and place in fridge to set.

(8) After the pudding is set, add COOL WHIP and Marshmallow Fluff, fold in until well incorporated. You may need to whisk it a little to get it smooth.

(9) Add the mint extract and green coloring a little at a time until desired color.

(10) Place back in fridge until you are ready to use.

(11) Work with room temperature chocolate

(12) Place on counter and firmly but lightly pull a vegetable peeler across the side of the chocolate bar to create curls.

(13) After the cupcakes have cooled, spoon filling on top, add a large dollop of COOL WHIP whipped topping and then some Chocolate Curls.

(14) Store in fridge until ready to serve and keep leftovers in fridge

(15) These can be left out for a couple hours if you are serving them at a party, but store in fridge until ready to serve.