Chocolate Mint Shamrock Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
• Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
• Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
• Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners.
• Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter.
• Scoop batter into the muffin tin.
• Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes.
• Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green.
• Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.

Steps:

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