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.