Chocolate-Mint Shamrock Cupcakes Recipe

 

• Prep: 2 hours Bake: 20 min. + cooling
• Yield: 24 Servings
• http://www.tasteofhome.com/Recipes/Chocolate-Mint-Shamrock-Cupcakes
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Prep: 2 hours Bake: 20 min. + cooling

Yield: 24 Servings

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• Pencil, paper, scissors and waxed paper
• 1 cup light green candy coating disks
• 24 chocolate wafers
• 2 tablespoons corn syrup, warmed
• Gold pearl dust
• 2 packages (4.67 ounces each) mint Andes candies, chopped
• 1/2 cup heavy whipping cream

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Directions

• Prepare and bake cake batter according to package directions for cupcakes; cool completely.
• Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
• Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
• Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.
  
  Editor’s Note: Pearl dust is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.