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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.