Sunday, March 17, 2013

Pot of Gold Cupcakes

Iv'e got cupcake fever over here! After making those delicious Snickers cupcakes last week, I have just been wanting to make more and more. So since St. Patrick's day was this week I thought it would be fun to make some Pot of Gold cupcakes. I think they turned out pretty cute if I do say so myself, and they taste even better than they look! I know I am a little late for posting St. Patrick's day stuff since well it is today, but you can always make these for next year! Never too early to start getting ideas! 

Pot Of Gold Cupcakes


1 package devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 C sour cream
1 C vegetable oil
4 eggs; slightly beaten
1/2 C warm water
1 tsp vanilla
20-30 frozen miniature Reece's peanut butter cups

3 sticks butter; room temperature
1 cup creamy peanut butter
1 1/2 lbs powdered sugar
2 Tbsp vanilla extract
6-8 Tbsp heavy cream


For the cupcake
Preheat your oven to 350. In a large bowl mix together cake mix, pudding mix, sour cream, vegetable oil, eggs,water, and vanilla. 
Line your muffin tins with paper liners. Fill your liners about 1/2 full or 3 Tbsp worth. Gently push a frozen snickers down into the bottom of the batter and smooth the surface making sure to cover the candy bar with batter. Bake for 18-22 minutes. Allow to cool completely before frosting.

For the Frosting
Cream together butter and peanut butter until smooth and creamy. Slowly add in powdered sugar until all 1 1/2 lbs have been mixed in. Add vanilla and 4 Tbsp heavy cream. (you can substitute with milk if you don't have heavy cream on hand) If you feel that you frosting is still too thick after the 4 Tbsp of cream have been added feel free to add more cream 1 Tbsp at a time until a desired consistency is reached. 
Pipe frosting onto cupcakes and garnish with gold sprinkles and a gold chocolate coin.

Recipe from

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