Pot of Gold St Patrick’s Day Cupcakes



1 (15 oz.) box Duncan Hines Dark Chocolate Fudge Cake mix

1 (3.4oz.) box Jell-O Instant Chocolate Pudding mix unprepared

4 large eggs

1 cup sour cream

¾ cup vegetable oil

½ cup whole milk

1 tablespoon vanilla extract

¼ teaspoon salt

1½ cup mini chocolate chips


1 cup unsalted butter room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

3-4 tablespoons heavy cream

3-5 drops Green Gel Coloring

Pot of Gold:

24 mini peanut butter cups

1/4 cup peanut butter

1 cup gold sprinkles

24 Airheads Extremes Rainbow Strips



Preheat oven to 375°F and line a cupcake pan with cupcake liners and set it aside.

Combine all of the cupcake ingredients in a stand mixer and beat until combined.

Fill the cupcake liners ½ – ¾ full with the batter.

Reduce heat to 350°F and bake for 18 to 22 minutes until a toothpick comes clean from the center.

Remove from oven and transfer the cupcakes to wire racks to cool completely before frosting.


In a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar 1 cup at a time, mixing at low speed, until incorporated. Increase mixing speed and beat for about 2 minutes, scraping down the sides of the bowl as needed.

Reduce speed to low and add in the vanilla, heavy cream, and gel coloring. Increase speed to medium-high to whip for an additional 2 minutes.

Use a 1M piping tip to frost the cupcakes.

Pot of Gold

Using the back of a small spoon, evenly spread a tiny bit of peanut butter on the peanut butter cup.

Dip the peanut butter topped peanut butter cups into the coin sprinkles/confetti sprinkles. Then add more peanut butter if needed and another layer of sprinkles so it stands up more like a bunch of “coins”.

Press the peanut butter cup into the frosting of the cupcake.

Take the Airheads Extremes and stick each end into the frosting to make the rainbow.

search in search bar for your favorite recipes