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

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5 Responses to “Jealousy Chocolate Cherry Mini-Cupcakes”

  1. #
    1
    Mari — August 30, 2007 at 11:43 pm

    Hi! You’ve been tagged! This means post eight things about yourself then tag eight other people.

  2. #
    2
    Erika — August 31, 2007 at 1:31 am

    Dang it, this is the second double tag that I’ve managed to pick today! I’ll say the same thing I said to my other twice-victim… maybe one response can count twice!

    I chose you because it was cruel and unusual for your hubby to claim frozen diet meal desserts are better than your cooking, and I’m glad to hear he came to his senses. Good job baking him into the real world!

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    3
    Martha — August 31, 2007 at 6:42 pm

    Rats, I was just coming over to tell you that you’ve been tagged. I see I’ve been beaten to the punch!

  4. #
    4
    Lindsay — September 1, 2007 at 1:53 pm

    Man – I’ve been beaten again.
    Well – tag you’re it for the 4th time! 😉

    Those cupcakes look delish!

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    5
    DeborahSW — September 3, 2007 at 4:17 pm

    Lol… what a funny story – how dare he! Maybe he was just trying to get you to make cupcakes! 🙂

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