I posted this on St. Patrick's Day last year, what good did that do you? Like you were going to have time to make them for dinner that night hahah? I wrote to file it away for next year but if you're anything like me that gem of non-useful advice wasn't helpful hahahah. These turned out SO good, everyone raved over them, so it deserves a re-run post a few days before the actual holiday so you actually have time to make them before day-of!
Here's the original post from 3/17/21:
Super last minute, I know - but maybe you're sitting there thinking you'd like to make a fun dessert for St. Patrick's Day but don't have any ideas and here I am to give you one hahaha! Or file this away for next year :) Or just switch out the shamrocks and gold sprinkles and change them to any other day of the year!
I started with a dark chocolate fudge cake mix and doctored it a bit - not as much as usual but still a few additions:
- 1 T. instant coffee granules
- 1 t. vanilla
- 1 small box of instant vanilla pudding
- 1/2 cup sour cream
- big handful of mini chocolate chips
Bake as directed on the box - I made 48 mini cupcakes. Cool.
Once completely cool, insert the big end of a piping tip into the center of a cupcake, twist and pull out a small plug of cake (the tip is probably about 1/2" diameter, use anything you can think of you don't have a piping tip - even a small spoon to scoop some cake out will work). Spoon about 1/2 t. sprinkles into the hole and replace the cake plug back into the hole to smooth out the top of the cupcake. You might need to remove a smidge of cake from the underside of the plug if it won't fit back into the hole. Once you frost the top you won't see where you made the hole.
For the frosting ~ I made my standard buttercream but added a couple big spoonfuls of caramel ice cream topping. And let me tell you, it is SO good!!!
1 stick of unsalted butter, room temperature
4-5 cups powdered sugar
5-6 T. cream or milk
1 t. vanilla
pinch of salt
caramel topping to taste
Cream the butter until smooth. Gradually add the powdered sugar (if you add it all at once it's gonna fly out of the bowl all over the place - trust me hahah) and the other ingredients, blend until everything is incorporated and is smooth and fluffy.
To finish the pot's of gold - sprinkle gold sprinkles on top of the caramel frosting, add a big gold chocolate ball if you can find them; if not I'd do maybe a candy gold coin or just do the gold sprinkles. Or do more of the shamrock sprinkles. Or heck, just leave them plain - they still taste great!
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