Chocolate-Mint Shamrock Cupcakes

Chocolate-mint Shamrock Cupcakes Recipe

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Sandy Williams


These cup cakes are not only delish but oh so pretty! A must have for St. Patty's day Table

★★★★★ 1 vote
24 cupcakes


1 pkg
(18-1/4 ounces) chocolate cake mix
pencil, paper, scissors and waxed paper
1 c
light green candy coating disks
chocolate wafers
2 Tbsp
corn syrup, warmed
gold pearl dust
2 pkg
(4.67 ounces each) mint andes candies, chopped
1/2 c
heavy whipping cream


1Prepare and bake cake batter according to package directions for cupcakes; cool completely.
2Meanwhile, 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.
3Lightly 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.
4Place 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.

About Chocolate-Mint Shamrock Cupcakes

Course/Dish: Cakes
Hashtags: #cupcake, #StPatty's