St. Patrick’s Day Cupcakes
These St Patricks Day Cupcakes are so fun to make to celebrate St Paddys Day! Delicious chocolate cupcakes with mint filling and green frosting – the perfect lucky treat!
Tiny little cupcakes make the perfect, last minute St Patricks Day treat. I love making mini cupcakes to share at school for special occasions.
Too busy to make these right away? Pin them for later! Pin this recipe to your favorite board on Pinterest and it will be there when you’re ready.
Mini cupcakes are a great size for sharing and a little cake batter goes a long way! One batch makes 24 cupcakes, just enough for most classrooms.
More St Paddys Ideas:
In the past I taught a course for our local recreation department called Cupcake Creations where we covered all kinds of cupcake decorating techniques. During each class I shared recipes and tips for creating beautifully delicious cupcakes.
These lucky cupcakes are not only pretty but also filled with minty marshmallow fluff filling. They taste just as amazing as that sounds.
Make these St Patricks Day Cupcakes:
Ingredients:
- 1 box of Duncan Hines chocolate cake batter, prepared
- 7 oz tub of Marshmallow Fluff
- 1/2 cup shortening
- 1/3 cup icing sugar
- 1/2 tsp peppermint extract
- 2 tsp hot water
- 1/4 tsp salt
- Green food coloring
- 1 tub of Duncan Hines white frosting
- 1 Tbsp white & green sprinkles
Directions:
1. Prepare and bake 24 mini chocolate cupcakes. Allow to cool completely.
Prepare Marshmallow Filling:
2. In a small bowl, dissolve the salt in hot water.
3. In a large bowl combine water, marshmallow fluff, shortening, icing sugar, extract and a drop of food coloring. Mix well.
4. Prepare a piping bag with a 1A tip. Scoop the filling mixture into the bag, squeeze out the air and twist closed.
5. Insert the tip of the piping bag into the center of each cupcake and squeeze filling into the cake.
Tips for filling:
- About 1 tsp of filling is used for mini cupcakes and 1 Tbsp of filling into full sized cupcakes.
- Watch for the top of the cupcake to puff up slightly when full. Overfilling will cause the cupcake to crack.
- Instead of using a piping bag, you can also cut a small section of the cupcake out with a knife and use a teaspoon to fill with cream.
6. Add green food coloring to the tub of frosting. Use a piping bag with a 1M tip to frost each cupcake.
7. Top with white and green sprinkles.
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My Kitchen Essentials for Baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love these St Patricks Day cupcakes please help me share them on Facebook or Pinterest so that others can enjoy them too!
St Patricks Day Cupcake Recipe
Ingredients
- 1 box of Duncan Hines chocolate cake batter prepared
- 7 oz tub of Marshmallow Fluff
- 1/2 cup shortening
- 1/3 cup icing sugar
- 1/2 tsp peppermint extract
- 2 tsp hot water
- 1/4 tsp salt
- Green food coloring
- 1 tub of Duncan Hines white frosting
- 1 Tbsp white & green sprinkles
Instructions
- 1. Prepare and bake 24 mini chocolate cupcakes. Allow to cool completely.
- 2. In a small bowl, dissolve the salt in hot water.
- 3. In a large bowl combine water, marshmallow fluff, shortening, icing sugar, extract and a drop of food coloring. Mix well.
- 4. Prepare a piping bag with a 1A tip. Scoop the filling mixture into the bag, squeeze out the air and twist closed.
- 5. Insert the tip of the piping bag into the center of each cupcake and squeeze filling into the cake.
- 6. Add green food coloring to the tub of frosting. Use a piping bag with a 1M tip to frost each cupcake.
- 7. Top with white and green sprinkles.
Nutrition
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Congrats! Ladies! Man those cupcakes look yummy!
These look heavenly, I have never made a stuffed cupcake! Thanks for stopping by my blog!
Carlee,
ladybirdln.blogspot.com