Grasshopper Cupcakes

Directions

1. 1
   Allow butter and eggs to stand at room temperature for 30 minutes.
2. 2
   Meanwhile, in a small saucepan, combine milk and chocolate; cook and stir over med-low heat until chocolate is melted; cool.
3. 3
   Preheat oven to 350.
4. 4
   Grease and flour 28 2 1/2 inch muffin cups or line with paper liners.
5. 5
   In a bowl, stir together the flour, baking soda, baking powder, and salt; set aside.
6. 6
   In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
7. 7
   Gradually add sugar, beating on medium speed until combined.
8. 8
   Beat for 2 minutes, scraping side of bowl occasionally.
9. 9
   Add eggs, one at a time, beating well after each addition.
10. 10
    Beat in creme de menthe and vanilla.
11. 11
    Alternately add flour mixture and chocolate mixture beating on low speed after each addition just until combined.
12. 12
    Beat on medium to high speed for 20 seconds more.
13. 13
    Spoon batter into the prepared cups, filling each about 3/4 full.
14. 14
    Bake in oven for about 20 minutes or until tops spring back when lightly touched.
15. 15
    Cool in pans on wire racks for 5 minutes; remove from pans; cool completely on racks.
16. 16
    Frosting-In a 1-cup glass measuring cup, combine the water and unflavored gelatin; let stand 2 minutes.
17. 17
    Place measuring cup in a saucepan of boiling water.
18. 18
    Cook and stir about 1 minute or until gelatin is completely dissolved.
19. 19
    In a big bowl, combine whipping cream, sugar, and creme de menthe.
20. 20
    Drizzle warm gelatin mixture over cream mixture while beating constantly with an electric mixer on medium speed.
21. 21
    Continue beating on medium to high speed until stiff peaks form.
22. 22
    Spread or pipe frosting onto tops of cupcakes; top each with a chocolate kiss.