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pot of gold cupcakes

Pot of Gold Cupcakes - Mint Chocolate Cupcakes with Irish Cream Butterceam

The pot of gold cupcakes are the perfect St. Patrick's Day treat for kids. Mint chocolate cupcake with an Irish cream buttercream and a fun surprise inside!
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Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 274 kcal

Ingredients
  

Mint Chocolate Cupcakes

  • 2 cups all purpose flour
  • 1⅔ cup sugar
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup oil
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon mint extract
  • 1 cup hot water

Irish Cream Buttercream Frosting

  • 1 cup butter softened
  • 2½ cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons heavy cream
  • ½ teaspoon almond extract
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Decoration

  • rainbow sour ribbon candy
  • gold sprinkles

Instructions
 

Mint Chocolate Cupcakes

  • Preheat oven 350°F. Line cupcake pan with cupcake liners, set aside.
  • In a large mixing bowl, add all of the dry ingredients and mix on low speed until combined.
  • Add all of the wet ingredients minus the hot water and mix on low speed until combined about 2 minutes. With the mixer on low, slowly add the hot water and continue to mix for another 1 minute until fully incorporated.
  • Full cupcake liners to about ⅔ full and bake for 17-18 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before filling and frosting.

Irish Cream Buttercream Frosting

  • Add the butter and powdered sugar in a bowl. Beat with an electric mixer until fully combined.
  • Add in cocoa powder, heavy cream, almond extract, vanilla extract, salt and mix until smooth.

Fill & Frost the Cupcakes

  • Use a small round cutter or spoon to create a small hole in the top of each cupcake, save the cupcake top you just removed to fill back in.
  • Spoon the sprinkles into each cupcake, gently place the cupcake top back to plug the hole.
  • Using either an offset spatula or piping bag frosting the cupcakes. Top with rainbow ribbon candy.

Nutrition

Calories: 274kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 37mgSodium: 267mgPotassium: 77mgFiber: 1gSugar: 27gVitamin A: 291IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword mint chocolate cupcakes with irish cream buttercream,, pot of gold cupcakes, pot of gold at the end of the rainbow cupcakes,
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