Grasshopper Pie Cupcakes

Last week marked the 100 year anniversary of Oreos. My favorite thing to do with Oreos, besides eating an entire package of them, is to use them in a crust for pie or cheesecake. That is exactly what I decided to do to celebrate Oreo’s 100th  anniversary. I know! I know! I’m a little late. After I decided to make these Grasshopper Pie Cupcakes with an Oreo Crust, I came down with some icky flu. Better late than never, right?

The flu also put a damper on my plan to make all of the fabulous St. Patrick’s Day treats I have been concocting in my head. Stupid flu; maybe next year I’ll opt for that flu shot. Nah, I doubt it. I’m a big ole chicken when it comes to getting shots.

Back to the cupcakes…To add extra minty flavor, I used Mint Oreos (Double Stuffed, YUM) for the crust. Added bonus, there are now were left over Oreos in the cabinet. The filling is made with Marshmallow Creme, Mint Chocolate Bailey’s  Irish Cream & heavy cream.  They are topped with a dollop of whipped cream & chocolate shavings. Easy Peasy.

I topped some of them with chocolate syrup.

These are a DELISHOUS minty treat &  would be great for your St. Patrick’s Day celebration.

If you rather this can be made into a 9 inch pie instead of cupcakes.  No matter what you decide, don’ t forget to take these out of the freezer about 15- 20 minutes before serving.

Here’s the recipe:

Frozen Grasshopper Pie Cupcakes

Rating: 51

Prep Time: 15 minutes

2 hours, 30 minutes

Yield: 12 cupcakes or 1 9 inch pie

Frozen Grasshopper Pie Cupcakes

A frozen, easy to make minty treat that is perfect for any celebration. This can also be made into a 9 inch pie.


For the Crust

16 Mint Oreos

4 Tablespoons butter, melted

For the Filing

2 cups ( 1 large jar) Marshmallow Creme

1/4 cup Mint Chocolate Bailey's Irish Cream

2 Cups Heavy Cream

Green food coloring

For the topping

Cool Whip

Chocolate shavings or chocolate syrup, optional


    For the crust
  1. Use a food processor to chop the Oreos. combine the melted butter and Oreo crumbs with a spoon. Spoon the crust into 12 cupcake tins prepared with cupcake liners and press firmly to form a crust. Bake at 350 for 5-7 minutes. While cooling prepare the filling.
  2. For the Filling
  3. In the bowl of a stand mixer, mix the Marshmallow Creme and Mint Chocolate Bailey's Irish Cream on medium speed. While mixing add green food coloring 1 drop at a time until you get the shade of green desired. Mixture should be smooth.
  4. In a separate bowl, whip cream until soft peaks form.
  5. Fold whipped cream into the marshmallow mixture.
  6. Stir in more food coloring, if desired.
  7. Scoop mixture into crusts.
  8. Top with whipped cream or Cool Whip, chocolate shavings or chocolate syrup.
  9. Place in the freezer for at least 2 hours.
  10. Remove from freezer 15-20 minutes before serving.