Saint Patrick’s Day Chocolate Cupcakes
Making cupcakes is so much fun and something you can include your children in that’s a fun family activity. One of the most fun holidays to make cupcakes for is Saint Patrick’s! When my kids were little, they loved helping me bake and decorate cupcakes and sugar cookies. This year I thought it would be fun to make chocolate cupcakes with Aunt Jeanies Chocolate Cake recipe and decorate them for Saint Patrick’s Day. Instead of using the ganache frosting that goes with this recipe, I used my friend Ashley’s (www.livingbeautafully.com) go-to chocolate buttercream frosting recipe. I needed a stiffer frosting that could be piped so I could top the cupcakes with the gold chocolate coins and green sprinkles. 
The Decorations
I found these cute green and gold cupcake liners, green sprinkles, and gold chocolate coins at one of my favorite baking supply stores and couldn’t wait to make these cute cupcakes.
I’ve listed the cake recipe below and also here: Aunt Jeanie’s Chocolate Cake. The only thing I had to alter for the cupcakes was the baking time. Cupcakes take less time to bake. I started checking them around 12-14 minutes and just kept an eye on them until they bounded back in the middle. I overcooked the first batch so watch them closely. Oven temperatures vary so it could be a little longer in your oven.
I’ve linked the buttercream frosting (above) that I used. Aunt Jeanie’s frosting can be used to frost the cupcakes but it sets up fast so you’d have to spread it onto the cupcakes quickly. It’s more of a ganache-type frosting and doesn’t pipe well. If you want to pipe the frosting on like I’ve done here then stick to the buttercream frosting I’ve linked above.
Aunt Jeanies Chocolate Cake
Ingredients
- 2 cups flour
- 2 cups sugar
- 1/2 cup butter
- 4 tbsp cocoa powder
- 2/3 cup vegetable oil
- 1 cup water
- 2 eggs
- 1 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 cup buttermilk
Frosting
- 1 cup sugar
- 1/3 cup milk
- 5 tbsp butter
- 2 cups milk chocolate chips
- 1 tsp vanilla
- 1 cup Marshmallows *optional
- 1/2 cup chopped nuts *optional
Instructions
- CAKE
- In a large mixing bowl, add 2 cups sugar. Then sift the 2 cups flour and 4 tbsp cocoa powder into the bowl. Sifting the flour and cocoa is an important step so don't skip it!
- Then add the 1/2 cup butter on top of the sifted ingredients.
- Put the 1 cup water and the 2/3 cup vegetable oil in a small saucepan and bring to a boil. Pour all at once over the flour, sugar, and cocoa mixture.
- Stir until well combined.
- Add the 2 eggs, 1/2 cup buttermilk, 1 1/2 tsp baking soda, and 1 tsp vanilla and stir until smooth.
- Spray the baking dish with cooking spray. Pour into a 9x13 cake pan or large cookie sheet and bake at 350º for 25-30 minutes or until the cake bounces back when touched lightly in the middle. Don't overbake.
Frosting
- Put the 1 cup sugar, 1/3 cup milk, and 5 tbsp butter into a saucepan. Bring to a boil. Do not boil for more than 20 seconds. Remove from heat and add the 2 cups milk chocolate chips. Stir until dissolved and then add the 1 tsp vanilla and stir again. If using the marshmallows and/or the chopped nuts, add those in and gently stir. Immediately pour onto the cake and spread. This sets ups fast so work quickly.
- This is best if made the day ahead. Allow at least 6-8 hours to set up if possible.
These cupcakes were simple to make and tasted so good! Happy Saint Patrick’s Day!
xoxo
Tap the images for the links to each item:
Photos by Lizzy Early Cox from @yourcupofcake www.yourcupofcake.com
Darling idea Holly! I may be borrowing this idea.
Thank You Michelle!! These were so fun to make and tasted so good!