Grasshopper Pie Cupcakes

Prep & Cooling Time: 30 mins  | Cook Time: 5 mins | Course: Dessert | Yield: 18 

Minty chocolate grasshopper pie is a St. Patricks Day classic and this single serving size is the perfect way to complete a shamrock dinner. Inspired by Stephanie at worthwhisking. http://www.worthwhisking.com/extreme-grasshopper-pie/ 

18 mint oreos

⅔ cup heavy cream

⅔ cup semi-sweet chocolate chips

2 Tbsp crème de menthe or mint liqueur

Filling:

½ cup milk

10 or 12 oz bag of marshmallows

2 cups heavy cream

2 oz crème de cacao liqueur

2 oz crème de menthe liqueur

1 package Andes mints or baking chips, garnish

Line a muffin tin with 18 liners, place an oreo in the bottom of each cupcake liner. Heat the heavy cream in a quart size glass measurer or bowl for 1 minute. Add the chocolate chips and stir until melted. Stir in the crème de menthe and let cool for about 15 minutes. Spoon a generous tablespoon over each cookie, some will run over the sides of the cookie and that’s okay.

In a 2 quart measurer or large mixing bowl, microwave the milk and marshmallows for 2 minutes. Stir until smooth and let cool in the refrigerator. Whip the cream to medium peaks and mix in  the liqueurs. Fold into the cooled marshmallow mixture. Spoon filling over the ganache filling each liner about ¾ to the top. Chop the andes and top the cupcakes decoratively and drizzle with a bit of ganache (if there’s any left). Chill until ready to serve.