Name: Chocolate-Mint Shamrock Cupcakes
Prep time: 2 h
Cook time: 2 h
Yield: 2
Ingredients: 1 package chocolate cake mix (regular size) -; Pencil, paper, scissors and waxed paper -; 1 cup light green candy coating disks -; 24 chocolate wafers -; 2 tablespoons corn syrup, warmed -; Gold pearl dust -; 2 packages (4.67 ounces each) mint Andes candies, chopped -; 1/2 cup heavy whipping cream -

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Chocolate-Mint Shamrock Cupcakes

1. 1 package chocolate cake mix (regular size) -

2. Pencil, paper, scissors and waxed paper -

3. 1 cup light green candy coating disks -

4. 24 chocolate wafers -

5. 2 tablespoons corn syrup, warmed -

6. Gold pearl dust -

7. 2 packages (4.67 ounces each) mint Andes candies, chopped -

8. 1/2 cup heavy whipping cream -

How to cook deliciously - Chocolate-Mint Shamrock Cupcakes

1. Stage

Prepare and bake cake batter according to package directions for cupcakes; cool completely.

2. Stage

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. Stage

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. Stage

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.