Description
Celebrate St. Patrick’s Day with these festive Pot o’ Gold Cupcakes featuring moist chocolate cake filled with sweetened condensed milk ‘gold,’ topped with rich black vanilla buttercream frosting, and decorated with rainbow sour candy strips and gold chocolate coins for a magical, colorful treat.
Ingredients
Scale
Cupcakes
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup semi-sweet chocolate chips (optional for extra richness)
- 1 can (14 oz) sweetened condensed milk
- Gold sprinkles or gold sugar pearls
- Rainbow sour candy strips (cut into 2-3 inch lengths)
- Gold-wrapped chocolate coins (for garnish)
Vanilla Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Black food coloring (gel-based for deep color)
Instructions
- Prepare and bake cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Prepare the chocolate cake mix according to the package instructions, adding eggs, oil, and water as directed. Stir in the chocolate chips if using for added richness. Divide the batter evenly among the liners and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make the vanilla buttercream frosting: While the cupcakes cool, beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar, mixing on low speed to avoid sugar clouds, until fully combined. Add vanilla extract, a pinch of salt, and 2–3 tablespoons of milk or heavy cream one tablespoon at a time, adjusting until you get a smooth, pipeable consistency. Mix in black gel food coloring until the frosting achieves a rich, deep black color suitable for piping.
- Core and fill cupcakes: Use a small knife or cupcake corer to carefully remove the center of each cooled cupcake, creating a small hole for filling. Spoon in about 1–2 teaspoons of sweetened condensed milk into each hollowed space to mimic the ‘gold’ inside the pot. Sprinkle some gold sprinkles inside the filled center to enhance the golden effect.
- Frost and decorate: Pipe the black vanilla buttercream frosting onto each cupcake using a round or star piping tip, creating a neat swirl or mound. Sprinkle additional gold sprinkles over the frosting to add sparkle. Lay one rainbow sour candy strip across the top to resemble a vibrant rainbow. Finally, place a gold-wrapped chocolate coin at the base of the cupcake to complete the pot of gold presentation.
Notes
- Make cupcakes up to one day ahead; store in an airtight container to maintain freshness.
- Add rainbow candy strips and gold coins just before serving to keep decorations fresh and upright.
- Use gel-based food coloring for the frosting to prevent thinning it out.
- Chocolate chips are optional but add extra richness and texture to the cupcakes.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 38g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
