Sunday, March 11, 2012

Chocolate-Mint Shamrock Cupcakes Recipe

  Chocolate-Mint Shamrock Cupcakes Recipe

  • 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
    120 20 140


    • 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

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