ST-PATRICKS DAY CUPCAKES
These St. Patrick's Day cupcakes are full of chocolate flavour, topped with delicious buttercream in themed green colour and decorated with rainbow candy and golden coins surprise inside.
Servings: 12 cupcakes
Calories: 286kcal
Equipment
- 1 Mosaic Non-stick muffin pan
Ingredients
Chocolate cupcakes
- 1 cup (126 g) all-purpose flour
- 6 tablespoons (40 g) cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100 g) unsalted butter
- 2 large eggs room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ½ teaspoon vanilla extract
- ¼ cup (50 g) dark chocolate chips (min. 60%) melted
- ½ cup (120 ml) milk, room temperature
Green vanilla buttercream
- 1 cup (225 g) unsalted butter softened
- 4 cups (560 g) powdered sugar
- 4 tablespoons whole milk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon green gel-food colouring
Instructions
Chocolate cupcakes
- Preheat your oven to 350°F (175°C). Line Mosaic non-stick muffin pan with green paper liners.
- In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Melt the chocolate chips in a microwave, by heating it on 70% power for 1 minute. Repeat if necessary for an additional 30 second, until the chocolate chips are melted. Set aside.
- In a large bowl, cream softened butter with granulated and brown sugar together, until creamy and fluffy. Add eggs and mix until they are well incorporated. Stir in the vanilla extract and the melted chocolate. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
Green vanilla buttercream
- In a large mixing bowl, beat the softened butter using an electric mixer or a stand mixer with paddle attachment, until it is creamy and pale.
- Gradually add the powdered sugar to the creamed butter. Start with a slow speed to avoid a cloud of sugar, then increase the speed as the sugar is incorporated. Continue beating until the mixture is smooth and fluffy. Scraping down the sides of the bowl.
- At the end, add the vanilla extract & green food colouring to the buttercream. Mix until the vanilla and green food colouring is evenly distributed throughout the buttercream.
- Pour the vanilla buttercream inside a piping bag with an 1M piping tip & it's ready to pipe the buttercream with swirl motion onto the cupcakes.
Assembly of cupcakes
- Once the cupcakes are cool, use a measuring 1 teaspoon to cut out the centre middle of your cupcakes. Fill the cupcakes with golden sprinkles and cover back with the cut-out piece of the cupcake.
- Pipe a green vanilla buttercream on top of each cupcake and decorate with strips of rainbow candy and marshmallows as clouds.