Pot o Gold Cupcakes
These Pot o Gold Cupcakes are a magical treat! Chocolate coated, shimmering gold, and topped with buttercream and candy for a festive delight.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Spatula
- Decorating bags and tips
- Oven
- Baking Sheets
Ingredients
Cupcakes
- Cupcakes, baked and cooled Use your favorite recipe or a box mix, liners removed
Chocolate Coating
- Chocolate candy melts or almond bark for coating cupcakes
Decoration
- Hershey's Cookies 'n Creme Drops or similar white round candy for the "gold" decoration
- Wilton Color Mist in Gold for shimmering finish
- Buttercream frosting store-bought or homemade, tinted light green optional
Instructions
Baking Cupcakes
- Start by baking your cupcakes according to your chosen recipe. Once baked, let them cool completely on a wire rack, removing liners.
Preparing Chocolate Coating
- Melt your chocolate candy melts or almond bark in a microwave-safe bowl in 30-second intervals, stirring between until smooth.
Coating Cupcakes
- Carefully dip the tops of completely cooled cupcakes into the melted chocolate. Allow excess to drip off, then place back on the wire rack.
Adding Gold Mist
- Once the chocolate has set slightly, spray the tops of each cupcake with Wilton Color Mist in Gold to create a shimmering finish.
Decorating with Frosting
- Spread or pipe buttercream frosting on top of the cupcakes. Use a star tip for decorative swirls if desired.
Final Decoration
- Gently press a Hershey's Cookies 'n Creme Drop into the center of each frosted cupcake to represent the pot of gold.
Notes
- Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Freeze baked, unfrosted cupcakes for up to three months; thaw before decorating.
- Try different frosting flavors or colors to match your party theme.