Chocolate-Mint Shamrock Cupcakes

Chocolate-Mint Shamrock Cupcakes
The recipe Chocolate-Mint Shamrock Cupcakes could satisfy your American craving in around 2 hours and 20 minutes. One serving contains 260 calories, 2g of protein, and 10g of fat. This recipe serves 24. A mixture of corn syrup, chocolate cake mix, chocolate wafers, and a handful of other ingredients are all it takes to make this recipe so delicious. st. patrick day will be even more special with this recipe.

Instructions

1
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
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CupcakesCupcakes
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OvenOven
2
Meanwhile, with a pencil and paper, draw shamrock design.
3
Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth.
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Almond BarkAlmond Bark
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MicrowaveMicrowave
BowlBowl
4
Transfer to a resealable plastic bag; cut a small hole in corner of bag.
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Ziploc BagsZiploc Bags
5
Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
6
Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
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Corn SyrupCorn Syrup
Wafer CookiesWafer Cookies
CandyCandy
7
Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil.
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CandyCandy
CreamCream
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Sauce PanSauce Pan
BowlBowl
8
Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake.
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CupcakesCupcakes
DipDip
WaferWafer
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WhiskWhisk
DifficultyExpert
Ready In2 hrs, 20 m.
Servings24
Health Score0
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