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. 
This looks like such a perfect gift! Are those your homemade marshmallows I spy in the mug?
Of course they are! I seriously can’t justify buying marshmallows anymore. They’re just so easy and SO good homemade. I even whipped up a batch to put on our twice baked sweet potatoes for Thanksgiving.
I really wanted to do this this year for gifts but time escaped me. Looks great!
Soooo here’s the deal- A Boston Food Diary is going to look A LOT like Beantown Baker next week as I steal your recipes 🙂 Looks great Jen!
Why have I never thought about doing this? It looks so easy and it definitely would give me an excuse to make some homemade marshmallows!
That looks like an amazing gift! Making a homemade hot cocoa would definetly save money. Thanks for the recipe(:
Ghirardelli cocoa is very good and your homemade hot cocoa mix …too!!! May you have a special merry Christmas!!!Hugs, Flavia
I have never thought of making my own cocoa mix OR marshmallows. I feel a winter project coming on. Looks delicious!
I have had this bookmarked to make to some gifts for a couple of my girlfriends. So awesome and easy to make!
-Amanda
Loads of thanks to you. I can make everyone happy this Christmas. This recipe is even easy to follow.
Yum! What a great holiday gift idea!