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Pot Of Gold Cupcakes

These Pot of Gold Cupcakes are perfect for Saint Patrick's Day.
Course Dessert
Author Melissa Au

Ingredients

Ingredients

  • Cupcakes:
  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz. Package vanilla Instant Chocolate Pudding
  • 4 Eggs
  • 1 cup Sour Cream
  • ¾ cup Vegetable Oil
  • ½ cup Milk
  • 1 tbsp Vanilla Extract
  • ¼ tsp Salt

Frosting:

  • 2 sticks Unsalted Butter room temp
  • 4 cups Confectioners' Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Mint extract
  • 3-4 tbsp Heavy Cream
  • 3-5 drops Kelly Green Gel Coloring

Pot of Gold:

  • 12 Rolos
  • 1 cup Celebration Gold Candy Pearls
  • 12 Airheads Extremes Rainbow Strips
  • Wilton cookie frosting pre-made
  • Wilton cake sequins - gold

Instructions

Directions:

  • Preheat oven to 355 F.
  • Line cupcake pan with green or shamrock cupcake liners.
  • Combine all ingredients in a stand mixer.
  • On medium speed, beat until well combined.
  • Fill cupcake liners ¾ full.
  • Bake for 18 minutes until toothpick comes clean.
  • Remove from oven and set to the side to cool.

Frosting:

  • In a stand mixer fitted with a paddle attachment, add your butter and sugar.
  • Let it beat on low speed for about three minutes, occasionally scraping down the sides of the bowl.
  • While whipping on low speed, add in vanilla, mint. and heavy cream.
  • Lastly add your gel coloring beat on medium high for 1-2 minutes.
  • Pipe on your cupcakes using a star frosting tip

Decorating:

  • Press Rolo into the cupcake frosting.
  • Take Airheads Extremes and stick each end into the frosting to make the rainbow.
  • Place a the royal icing on top of the Rolo and some on the side.
  • Add your decorative gold sequins