Thursday, March 10, 2011
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Pot of Gold Cupcakes for St Patrick’s Day

With St Patrick’s Day just a week away, I wanted to share a cupcake recipe that’s perfect for the holiday. I took a chocolate cupcake, filled it with dulce de leche, and topped it with my favorite Swiss meringue buttercream. They tasted as amazing as they sound.

And with the festive cupcake liners and sprinkles, they’re the perfect addition to your St Patrick’s Day party!

My cupcake got a little smooshed when I cut into it to show you the “Pot of Gold” portion of the cupcake (aka, the dulce de leche hidden inside). These cupcakes are the same flavor that I made for Hubby’s 30th birthday party, but I didn’t get proper pictures of them. Since they were such a big hit at the party, I decided to make them again.

One Year Ago: Irish Car Bomb Cupcakes (also great for St Patrick’s Day!)
Two Years Ago: Mashed Sweet Potatoes
Three Years Ago: Scallop Burgers and S’mores Cupcakes

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Pot of Gold Cupcakes

Yield: 24

Ingredients:

For the Pot of Gold Cupcakes
24 Chocolate cupcakes (recipe follows)
about a cup of Dulce de Leche (store bought or homemade)
1 batch of Swiss meringue buttercream

For the Chocolate Cupcakes
2 2/3 cups flour
1 1/4 cups + 2 Tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sour cream
1 tsp vanilla
1 tsp almond extract
1 cup unsalted butter
2 cups sugar
2 eggs
5 oz water + 5 oz milk

Directions:

To assemble the Pot of Gold Cupcakes
Once cupcakes have cooled completely, use the cone method to remove a cone of the cupcake.

Fill the empty cone with dulce de leche. Replace the top part of the cupcake on top of the dulce de leche.

Frost the cupcakes and decorate with festive sprinkles

For the Chocolate Cupcakes
Preheat oven to 350. Place cupcake liners in 2 muffin tins

Sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.

In the bowl of a mixer, combine the butter and sugar and beat until smooth. Set mixer on low and add eggs, one at a time.

Add the flour and sour cream mixtures by alternating between them, starting and ending with the flour mixture. Scrape down bowl after each addition.

Gradually add the milk/water and scrap down bowl. Beat until thoroughly combined.

Portion into batter into cupcake liners and bake about 20-25 minutes or until they spring back after being touched.

Chocolate Cupcake Recipe from Confetti Cakes for Kids, by Elisa Strauss

Cupcakes, Dessert
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7 Responses to “Chocolate Mousse Cupcakes”

  1. #
    1
    Cupcake Activist — June 21, 2010 at 4:06 pm

    Although the mousse didn’t hold up nicely on top of the cupcake, the taste is really what matters most. Since everyone loved them, then they are a success!

  2. #
    2
    Memória — June 21, 2010 at 5:39 pm

    How convenient to have the frosting and cupcake be one in the same. I think the cupcake looks great.

  3. #
    3
    We Are Not Martha — June 22, 2010 at 3:31 am

    Oooh! My sister and I are forever in search of the best chocolate cupcake recipe and this looks like a must-try! I love that the batter and frosting are the same… And they’re so pretty too 🙂

    Sues

  4. #
    4
    Carly — June 22, 2010 at 4:15 pm

    these look good. I kinda want to make extra and pipe some inside the cupcake too….

  5. #
    5
    nutmegnanny — June 23, 2010 at 3:14 am

    That sounds awesome! Chocolate mousse and cupcake….I’m in!

  6. #
    6
    yumventures — June 24, 2010 at 11:41 am

    I am making these as soon as humanly possible =)

  7. #
    7
    Madeleine — January 1, 2011 at 7:53 pm

    These are absolutely delicious, I made them for a party on thursday and they were a hit! thanks for the recipe!!!!!

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