Pot of Gold Cupcakes
Make these pot of gold cupcakes for your whole crew this St. Patrick’s Day! They’ll love the rich, dark chocolate cake with the rainbow striped frosting, and the gold coin on top is such a fun touch!
It’s the start of a brand new week!
And I could not be happier about it because it’s MARCH!
All throughout the dreary, blustery, bitterly cold months, I just keep my eyes on the prize that is March. March may come in like a lion, but it goes out like a lamb. Even though on Sunday, the first of March, we were being pelted with freezing rain and the slush was 3 inches deep, all I could think about was that in a few short weeks it will be Spring! Hooray!
Another reason I love March is because St. Patrick’s day falls during this month. I have a lot of Irish in me, and in my younger days I used to love to spend the whole holiday in the pub, listening to the traditional folk music and sipping on pints of Guinness.
Now that I am a mom I can’t really get away with doing stuff like that any more, but I do still love to celebrate the holiday with as many fun, Irish-inspired recipes as I can. Look out for a few really great ideas that utilize authentic Irish ingredients over the next few weeks.
But for today’s post, I’m going with something that’s probably more fun than it is authentic.
This is just a cute idea that the little ones are sure to love. If they’re anything like my kids, that is! My kids go ga-ga for anything rainbow. Or chocolate!
The cupcake base is a deep, dark, chocolate that is so moist and soft, yet sturdy enough to stand up to a generous swirl of frosting. I love this recipe because it all happens in one bowl, easy-peasy, and you don’t even have to mess around with melting chocolate. I used a combination of this “black” cocoa and just regular, unsweetened cocoa powder. It gives a nice, deep color while still providing a bold, chocolate flavor that comes through like whoa. Also I love how it kinda looks like a black cauldron, in a way.
You can use any kind of frosting you like, but I’m pretty partial to this Swiss buttercream. It’s so silky and light.
But the real star of the show is the rainbow swirl. I thought you guys might be interested to know how to pipe striped frosting! It’s actually really simple, you just use a thin, clean artist brush to swipe stripes of gel paste food coloring down the inside of your pastry bag. Then fill it with buttercream and squeeze it out, just like you normally would.
Top them off with a gold (chocolate) coin and you’ve found your pot of gold at the end of the rainbow. Hope you enjoy!
This post contains affiliate sales links.