St. Patrick's Day Grasshopper Pie Cupcakes

• 14 large marshmallows
• 4 tablespoons milk whole
• 2 tablespoons creme de menthe
• 1 cup heavy whipping cream
• 2 ounces chocolate good quality 70% cocoa
• 1/4 cup cream heavy
• 1 tablespoon powdered sugar
• 3 ounces chocolate 70%, chopped or 3 oz high quality mint flavored chocolate
• 5 tablespoons cocoa powder natural or dutch
• 3/4 cup coffee hot
• 3/4 cup bread flour
• 3/4 cup sugar granulated
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 large eggs at room temperature
• 2 teaspoons vinegar
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract omit if using mint chocolate

1. Preheat oven to 350F (180C).
2. Line two muffin pans with 12 each with paper liners so that you have 12 for the mousse and 12 for the cupcakes.
3. To make the Creme de Menthe Mousse:
4. Mix together marshmallows and milk in a large microwave-safe mixing bowl and microwave on high for 30 seconds.
5. Stir well.
6. Repeat if needed, stirring every 10 seconds until the marshmallows are melted and smooth.
7. Allow to cool.
8. Pour in the Creme de Menthe, and stir until smoothly mixed.
9. Whip the cream and gently fold all of the whipped cream into the cooled marshmallow mixture.
10. Divide mixture evenly among 12 paper lined cupcake tins and place the muffin pan in the refrigerator while you keep working on the recipe.
11. It takes at least 2 hours to thicken the mousse.
12. To make the ganache Filling:
13. Add chocolate, cream, and confectioners sugar in small microwave-safe bowl.
14. Heat on high power for 10 to 20 seconds and stir.
15. Repeat, being careful and do not to over-heat the chocolate.
16. Stir until smooth, place into refrigerator for about 20 minutes or until slightly thickened.
17. To make the cupcakes:
18. Add the chocolate and cocoa in a mixing bowl and pour the very hot coffee over.
19. Stir until smooth then chill in refrigerator for about 20 minutes.
20. In another bowl, whisk together the flour, sugar, salt and baking soda together, set aside.
21. Add oil, eggs, vinegar, vanilla and peppermint extract into the cooled chocolate mixture, whisk until smooth, then stir in the flour mixture until just incorporated.
22. Divide batter among 12 baking cups and place 1 rounded spoon of ganache on top of each cupcake.
23. Bake for about 18 minutes, until cupcakes are set and just firm to the touch.
24. Allow cupcakes to cool completely.
25. Just before ready to serve, take mint mousse cups out of the refrigerator.
26. Gently remove wrapper from one mousse cup and invert on top of a chocolate cupcake.
27. Using a warm butter knife or you can run the knife under hot water, gently smooth the sides of the mousse to work out any cupcake liner ridges.
28. Repeat with all mousse cupcakes and cupcakes.
29. Arrange shaved chocolate on top.
30. Serve cold.

marshmallows, milk, creme, heavy whipping cream, chocolate good, cream heavy, powdered sugar, chocolate, cocoa powder natural, coffee hot, bread flour, sugar, salt, baking soda, vegetable oil, eggs, vinegar, vanilla, mint

Taken from recipeland.com/recipe/v/st-patricks-day-grasshopper-pie-51940 (may not work)