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Desserts Holiday Recipes

Mini St. Paddy’s Cupcakes

My wife loves St. Patrick’s Day.  It might be because she’s Irish, but I think it has more to do with the traditions, namely the food.  In the past, we’ve shared with you the recipe for the best corned beef and cabbage you can make (I’d like to point out that that recipe came from me).  I’m willing to bet, however, if you asked her what her favorite part of the St. Patrick’s Day meal is, she would tell you it’s her mom’s St. Paddy’s Cake.  So, in honor of another tasty holiday, we’ve decided to share this recipe with you.  And, in the spirit of trying to stay healthy, we transformed it from the cake in to a bunch of mini cupcakes so you can spread the joy with others instead of eating the whole cake by yourself.

St. Paddy’s Cupcakes

Ingredients:

1 white cake mix (ingredients from the box)

6 tablespoons Creme de Minte

1 can Hershey’s Fudge Topping

1 container Cool Whip

1.  Prepare the cake mix as directed, in a large mixing bowl.

Cake Mix

2.  Add 3 tablespoons Creme de Minte to the cake mix.

Creme de Minte Batter

3.  Add the batter to a mini muffin tin and bake as directed.  You will need to make two batches for 48 cupcakes.

Batter

4.  Fill a piping bag with Hershey’s fudge.

5.  Once the mini cupcakes have cooled, pipe the chocolate into the cupcakes.

Hot Fudge Hot Fudge

6.  Add 3 tablespoons Creme de Minte to the cool whip, and fold until it’s incorporated.

Cool Whip

7.  Add the Cool Whip mixture to a piping bag, and pipe to “frost” the cupcakes.

St. Paddy's Cupcakes

 

8.  Enjoy after a Corned Beef and Cabbage meal with Scones!

 

Mini St. Paddy’s Cupcakes
Author: Simply Playful Fare
Ingredients
  • 1 white cake mix (ingredients from the box)
  • 6 tablespoons Creme de Minte
  • 1 can Hershey’s Fudge Topping
  • 1 container Cool Whip
Instructions
  1. Prepare the cake mix as directed, in a large mixing bowl.
  2. Add 3 tablespoons Creme de Minte to the cake mix.
  3. Add the batter to a mini muffin tin and bake as directed. You will need to make two batches for 48 cupcakes.
  4. Fill a piping bag with Hershey’s fudge.
  5. Once the mini cupcakes have cooled, pipe the chocolate into the cupcakes.
  6. Add 3 tablespoons Creme de Minte to the cool whip, and fold until it’s incorporated.
  7. Add the Cool Whip mixture to a piping bag, and pipe to “frost” the cupcakes.
  8. Enjoy after a Corned Beef and Cabbage meal with Scones!
Serving size: 52 g Calories: 149 Fat: 8.2 g Carbohydrates: 18.8 g Protein: 1.8 g

St. Paddy's Cupcakes St. Paddy's Cupcakes St. Paddy's Cupcakes St. Paddy's Cupcakes

What’s your favorite St. Patrick’s Day dessert?  Let us know in the comments!

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