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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8 Responses to “Almond Joy (actually Mounds) Cupcakes”

  1. #
    1
    Erin — June 16, 2009 at 7:36 pm

    I’ve had my eye on these for a while now! They look fabulous!

  2. #
    2
    Carrie — June 16, 2009 at 8:56 pm

    These sound great, I love coconut!

  3. #
    3
    Julie — June 16, 2009 at 11:11 pm

    Those look delish! I’ll bet my husband would love those.

  4. #
    4
    Jennifer — June 17, 2009 at 9:34 am

    Loving the cupcake creation and the filling looks SO good!!

  5. #
    5
    Joelen — June 17, 2009 at 2:02 pm

    I have cupcake envy – this looks fantastic!

  6. #
    6
    Deborah — June 17, 2009 at 3:46 pm

    These look amazing!!

  7. #
    7
    Carol — June 28, 2009 at 1:05 am

    HOLY COW!!! I just stumbled upon your blog and am I ever glad I did!

    From one Massachusetts “sista” to another….these look AMAZING, Jen.

    I can’t WAIT to try them. I’m enjoying all of your other delicious dishes too!!! 🙂

  8. #
    8
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