Make the cutest St. Patrick’s Day Cupcake Cake ever! These chocolate mint cupcakes are topped with a gorgeous mint flavored green frosting and rainbow sprinkles! No worries about cutting the cake either, it’s a pull-apart cake!

The first time I made a cupcake cake was several years ago now. It was for a bridal shower for one of my husband’s coworker’s daughters. It was so quick and painless to whip up which was a huge relief. Cupcake cakes are so much easier to throw together than a regular cake. Plus you don’t have to worry about cutting it because you can just pull it apart. Total win for the person that has to wash the dishes!

The first step to making a cupcake cake is to have it laid out in your brain or better yet draw it up. Once you get the cupcakes on the cake plate, it’s just going to look like a bunch of cupcakes. Here, let me show you. I had my 4-leafed clover all laid out, but it’s hard to see it just yet.



1 box (15.25 ounces) Devil's Food Cake Mix

1 box (3.4 ounces) box chocolate pudding

3/4 cup vegetable oil

3 eggs

1 cup milk

1/4 - 1/2 teaspoon peppermint extract

3/4 cup mini semi-sweet chocolate chips


2 cups butter, room temperature

1 1/2 teaspoons peppermint extract

6 cups powdered sugar

5 1/2 tablespoons milk

3 - 5 drops of leaf green gel food color

3 - 4 drops forest green gel food color

Rainbow sprinkles for garnish



Preheat oven to 350 degrees. Line two cupcake pans with green paper liners.

In a small bowl, add in the mini semi-sweet chocolate chips and 1 tablespoon of the dry cake mix. Set aside.

In a large mixing bowl, add in the box of cake mix, pudding, vegetable oil, eggs, milk, and extract.

Whisk until everything is combined and most of the lumps are worked out.

Stir the chocolate chips and dry cake mix. Dump into the cake batter and fold in.

Fill the cupcake liners 3/4 full of cake batter.

Place into the oven and bake for about 21 minutes until done. Place a toothpick into the center of the cupcake and if it comes out clean or with moist crumbs, it's done. Batter means it needs to bake longer.

Let cool.


In a large bowl, add in the butter. Beat with a hand mixer on medium until creamy.

Add in the peppermint extract, powdered sugar, and milk. Beat until it comes together.

Add in the leaf green gel food color and turn the hand mixer on high and beat an addition 1 minute or 2 until light and fluffy. You can add more green food color if it isn't dark enough.


You'll need 14 cupcakes. Place the cupcakes into the shape of a 4-leafed clover. It should have 4 triangles made up of 3 cupcakes with the points of each triangle. Add two cupcakes in between 2 leaves for a stem. See picture below.

To hold the cupcakes in place, you can add a small spot of frosting on the bottom of each cupcake before setting it in its final place on the cake board. I just held mine as I was spreading the frosting on it.

Using a large cookie scoop, scoop frosting on top of each cupcake.

Using an offset spatula. spread the frosting on each cupcake. Be sure to leave space between each leaf and fill in the center. Carefully work the frosting over the gap in the center so it doesn't fall in and get all over the sides of the cupcakes.

Using the offset spatula, clean up the edges of the frosting so they're tidy and well shaped.

Add the forest green gel food color to the remaining frosting and stir with a spatula to combine. You can add more gel food color if needed to get the desired color.

Add the frosting into a disposable piping bag fitted with a coupler or straight tip.

Keeping a steady hand, pipe the outline of the clover.

Quickly add the sprinkles to the green frosting. If it's crusted already, sprinkle them on the inside of the clover.

thanks done share recipes to : https://www.yellowblissroad.com/st-patricks-day-cupcake-cake/

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