I’m not Irish. I’ll be the first to admit it. So why do I have so many St. Patrick’s Day recipes on the blog? Well, when you are an elementary school teacher you celebrate all of the holidays. That’s just the way it is.
Every year on St. Patrick’s Day I wear a green sweater, put on my shamrock socks, wear my green beads, and put on a shamrock headband. I go all out because the kids expect me too. They also all wear green and have various shamrock stickers, clothings, etc. It’s just the way things go with kids.
For our St. Patrick’s Day party I made a lot of green food. The only problem is that there are only so many green flavors of food that work with dessert and mint is one of the biggest. Since I love cupcakes and they are actually one of my favorite things to make, I made chocolate cupcakes with mint frosting topped off with a mint chocolate candy.
The cupcakes were simple to make because I used a box mix. Yes, you heard me right, a box mix. Whenever I’m baking for the kids I find they actually like box mixes more then homemade becasue they are used to them. So I mixed up a chocolate cake mix, baked the cupcakes, and set them to cool. I then made a green, mint buttercream to put on top. They were so pretty I almost wanted to give them to the teachers instead!
I didn’t try the finished product but I could have eaten that mint buttercream until the bowl was clean. YUM! To finish off the cupcakes I placed a chocolate mint on top. They looked great and according to everyone who tried them they tasted great too.
- 1 box chocolate cake
- ½ c. sour cream
- 1 c. milk
- ½ c. vegetable oil
- 1 t. vanilla
- 2 eggs
- 1 c. (2 sticks) butter, softened
- 4 c. powdered sugar
- 2 t. peppermint extract
- 1 t. green food coloring
- 2-3 T. milk
- 24 chocolate mints
- Preheat the oven to 350 degrees. Line 2 muffin tins with fun green cupcake liners. Set aside.
- In a large bowl combine the chocolate cake mix, sour cream, milk, oil, and vanilla. Mix well until combined. Add in the eggs one at a time and beat until mixed into the batter.
- Fill the cupcake liners ⅔ of the way full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a wire rack.
- To make the buttercream place the butter in a large bowl and mix with a mixer until smooth. Add in the powdered sugar ½ cup at a time until the frosting is smooth.
- Beat in the peppermint extract and green food coloring and beat for 1 minute.
- Add the milk, 1 tablespoon at a time until desired consistency is reached.
- Pipe the green mint frosting onto the cupcakes. Top each cupcake with a chocolate mint.