Chocolate-Mint Shamrock Cupcakes

By carvalhohm2

Ingredients

• 1 package chocolate cake mix (regular size)
• Pencil, paper, scissors and waxed paper
• 1 cup light green candy coating disks
• 24 chocolate wafers
• 2 tablespoons corn syrup, warmed
• Gold pearl dust
• 2 packages (4.67 ounces each) mint Andes candies, chopped
• 1/2 cup heavy whipping cream

Details

Servings 24
Preparation time 120mins
Cooking time 140mins
Adapted from tasteofhome.com

Preparation

Step 1

Prepare and bake cake batter according to package directions for cupcakes; cool completely.

Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.

Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.

Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake.

Yield: 2 dozen.