St. Patrick’s Day is so much more than wearing green clothes and drinking green beer. It is also great for sweet treats (you know to soak up all that alcohol!)
The Pot o’ Gold is simple everyday flavors dressed up special for St. Patrick’s Day.
Chocolate and peanut butter is a classic combination like in Reese’s Peanut Butter Cups. There’s a reason it still sells because people cannot get enough.
This recipe is the Pot of Gold at the end of the rainbow! You will be smiling from ear to ear while splurging on these cupcakes.
What you’ll need…
- Microwavable Bowl
- Rubber Spatula
- Gold or Brown Cupcake Liners
- Cupcake Pans
- Edible Gold Spray
- Piping bags
- I used a round tip Ateco #805 (you can just cut the piping bag and it will work as well)
- Shamrock Cutter
- Green Fondant
- Optional: sprinkles, rainbow sour belts
How to Start
For starters, to create the “pot” I made a chewy dark chocolate brownie cake. In a microwavable bowl, combine the butter and chocolate. Heat for 15 seconds at a time till melted, watch this so the chocolate doesn’t burn. Mix until combined. Set aside to cool.
In a mixer, combine on low the eggs, vanilla and sugar. Mix until combined do not overmix or incorporate air (it will make the cupcake more like a sponge cake then a brownie).
Next, add flour into the egg mixture. Stop mixing once combined. Gently hand fold in the butter and chocolate into the batter.
Then, line the cupcake pan with the liners. Pour the batter into the liners till 2/3 was full or else they will expire over the top and it will be a mess.
Now the fun part put an unwrapped mini Reese’s peanut butter cup in the center of the batter filled liners. Let the peanut butter cup fall into the batter on its own so it doesn’t hit the bottom right away. This is that fun surprise in the middle that no one will be expecting!
In a preheated oven, bake at 350 F the brownie cupcakes for 20 minutes. When the time is up, remove the cupcakes from the oven to cool. Here’s my secret after a couple of minutes remove the cupcakes from the pan to finishing cooling, this helps prevent the cupcakes from over baking and staying moist on the inside.
Next, the perfect peanut butter buttercream, in a mixer, combine the room temperature butter and peanut butter whip til smooth. Add vanilla extract. Then add the powdered sugar (it will look like powdered peanut butter but once the milk is in then it will smooth out) and slowly add the milk until the consistency is smooth, creamy and fluffy!
Put the buttercream into a piping bag with a round tip, set it aside for decorating.
Finally, my favorite part the decorating! I took the buttercream and created 6-7 rounded domes to bring the coin look to your pot.
I took the Wilton Gold Spray and sprayed the tops of the buttercream. Here you can put anything on top sprinkles more gold or even rainbow, those fun rainbow sour belts.
For an added bonus I made green fondant shamrocks to complete the Pot o’ Golds!
This recipe is great for working with kids. Its super fun and interactive for them. They will have so much fun decorating.
This recipe can be halved or doubled easily. You can make a bunch for an office party or make a small amount for your killer sweet tooth.
Pair these cupcakes with a good dark stout like a Guinness or try it with Irish whiskey. However, you celebrate St. Patrick’s Day; these Pots o’ Gold Cupcakes will remind anyone of their inner child!
St. Patrick’s Day Pot o’ Gold Cupcakes
- 1 cup butter unsalted, room temperature
- 1 cup dark chocolate chips
- 4 whole eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups white sugar
- 1 cup all-purpose flour
Peanut Butter Buttercream
- 1/2 cup butter unsalted, room temperature
- 1 cup peanut butter creamy
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/4 cup milk
For the cupcakes
Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
Beat eggs, vanilla and sugar together in a mixing bowl until thoroughly combined. Mix flour into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 2/3 full.
Place the mini Reese's Peanut Butter cups in the middle of the poured batter cupcakes.
Bake in the preheated oven for 20 minutes, remove from the oven to cool. After a few minutes remove the cupcakes from the pan before cooling completely and place on a cooling rack.
For the buttercream
In a mixer combine the butter, vanilla and peanut butter together. Mix till smooth.
Add the powdered sugar and slowly add the milk. If the buttercream is to dry add more milk, if the buttercream is to soft and watery then add more powdered sugar.
Place into a piping bag with a tip for decorating.
Recipe NotesFor decorations make green fondant shamrocks or add sprinkles. The possibilities are endless!
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