St. Patrick’s Day is celebrated around the world by the Irish and all those who wish to be Irish, even if only for one day. They celebrate with the wearing ‘o the green and enjoying wonderful foods like corn beef and cabbage and of course, green drinks. Why not, shamrock cupcakes?
When I think of green food, I automatically think of mint. And of course, nothing goes better with mint than chocolate! We wanted to find a festive way to have dessert that was in keeping with the holiday. Jessica found these adorable shamrock shaped molds and we knew that we had to use them for these cupcakes!
We took our Chocochino cake and baked it in shamrock shaped silicone molds. But if you don’t have molds, don’t worry. Simply bake the cake in a regular sheet pan and then use a shamrock cookie cutter to cut your shamrocks out. Either way, it will be delicious.
Our chocochino cake is a smaller cake recipe and will make about eight to twelve shamrock cupcakes. Our chocolate layer cake will make eighteen to twenty-four cupcakes and a gluten free cake mix will make about eighteen cupcakes.
Happy Saint Patrick’s Day!
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| Prep Time | 20 minutes |
| Cook Time | 30-35 minutes |
| Servings |
cupcakes
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- 1 recipe chocolate cake
- 2 sticks butter unsalted, room temperature, if dairy free use butter substitute
- 3-4 Cup powdered sugar
- 1 tsp mint pure extract
- 1 pinch salt
- 2-4 Tbsp milk non dairy works well
- 1-3 drops green food coloring
Ingredients
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- According to the directions, put together your favorite chocolate cake recipe.
- If you are using a silicone mold, spray your mold with cooking spray very well. Once sprayed, turn your mold upside down on a paper towel to allow any extra spray to drip out. Fill molds 3/4 full. Place molds on a baking sheet and fill 3/4 full. Bake cake, according to it's directions, until a tester comes out clean. Place on a cooling rack and allow to cool.
- If using a sheet pan, spray a 9 x 13 pan with cooking spray and line with parchment paper before filling. Bake, according to it's directions, until a tester inserted in the middle comes out clean. Allow to cool.
- When cool, remove cake from molds and slice in half. If using a sheet pan, using a shamrock shape cookie cutter, cut shamrocks from cake. Slice in half.
- Prepare frosting: In a stand mixer, place unsalted, room temperature butter in bowl. Mix on medium speed until light and fluffy. Scrape the bowl.
- With mixer on low, slowly add 3 cups of powdered sugar in small amounts, allowing sugar to blend with butter between additions. Scrape the bowl after each addition.
- Add the pinch of salt, one teaspoon of mint extract and one tablespoon of milk and green food coloring. Blend until well incorporated. Scrape bowl.
- Add another tablespoon of milk. Blend on medium until well incorporated. If needed, add more milk until frosting reaches your desired consistency.
- Pipe frosting on bottom layer of shamrocks. Place top layer onto buttercream filling. Thinly ice top layer and decorate with green piping or sprinkles as desired.
- Enjoy.
If you used silicone molds, these will store nicely on your countertop, covered for 2-3 days. If you used a cookie cutter for your shamrock shape, refrigerate, lightly covered with plastic wrap.
This Shamrock Cupcake recipe is gluten free, vegetarian, and dairy free with substitutions.
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