Here's where I have to brag a little - I took the cupcake version of these to a bake sale for a church event, and they were a huge hit! I brought two plates (each plate only had 5 cupcakes, they were small plates), and they sold for a combined $45! One of the plates sold for $25, which was the second highest of any of the items sold. For five of these babies.
You start by making your basic chocolate cake, but add in a little peppermint extract. The recipe said to use store-bought hot fudge, but ganache is better, so I used that. Once the cake has cooled, spread a layer of ganache on top, then take some cool whip, dye it green, add a little mint extract to that, and spread on top of the ganache. I added some chopped up grasshopper cookies for decoration on top.
Regrettably, I failed to take pictures. I may just have to make these again sometime soon and capture the pure delight of the cupcake version for you.
Here's the recipe:
1 box chocolate cake mix
Ingredients as called for on box
2 tsp mint extract
1 (8 oz) container Cool Whip
1 pkg grasshopper cookies
Green food coloring
Combine ingredients for chocolate cake, as called for on box. Add 1 1/2 tsp mint extract to the batter, then bake as directed on box, in 9x13 pan.
Let cake cool completely, then frost with a layer of chocolate ganache. Allow to thicken in fridge for 15-20 minutes. While setting up, combine cool whip with remaining 1/2 tsp mint extract. Add green food coloring to desired green-ness. Spread a layer of mint cool whip over the ganache. Crush the grasshopper cookies, and sprinkle over cake.
A fun twist:
Make cake batter as above, but bake into cupcakes. Inject the ganache into the middle of the cupcake, then frost with cool whip and top with cookies.
I hope you enjoy these as much as I did!