Pinch Me, This Irish Creme Cupcakes Are Great!
Growing up, my grandmother would roll our silverware with dollar bills for a little St. Paddy’s Day “green” on March 17th. To this day, she still sends shamrock stickers for us to wear so that we are protected from pinches all day long.
It’s actually rumored that pinching those who abstain from wearing green on St. Patrick’s Day is actually an American- not an Irish- tradition. To prevent leprechauns who are enticed by those who don’t wear green, pinching began in the 1700s in Boston. To this day, the pinching practice has remained.
I’m a big fan of going all out for holidays and have been known to hide green shamrock cut-outs throughout the house for guests to find. I also enjoy decorating the mantel with sparkly green flowers and clover confetti.
One of my favorite traditions is to send bags of Lucky Charms cereal to friends and family to help make St. Patrick’s Day extra special. For myself, I whip up a big batch of potatoes, green cabbage, and corned beef. But of course, I celebrate with lots of sweets as well. Minty milkshakes, green smoothies, clover sugar cookies, and all things chocolate are devoured.
These cupcakes are one of my favorite chocolate recipes and will satisfy any sweet tooth on St. Patrick’s Day. I could really eat these until I turned green. This St. Paddy’s Day, whip these mint-filled cupcakes together so that you don’t get pinched. Enjoy with Creme de Menthe cocktail. Happy celebrating!
- 1 1/3 cups of flour
- ¾ cup of brown sugar
- ¾ cup of white sugar
- ¾ cup of cocoa powder
- ¼ tsp baking soda
- 2 tsp. baking powder
- 1/8th tsp. salt
- 3 Tbs. of canola oil
- 2 eggs
- 1 tsp. of peppermint extract
- 1 cup of Irish Crème Coffee Creamer
- Frosting Ingredients
- 16 Andes Candies chocolate pieces
- ½ cup of crumbled mint crème filled sandwich cookies (Oreos or Thin Mints)
- 3 cups of powdered sugar
- 1 cup of butter
- ½ tsp. peppermint extract
- 1 drop of green food coloring
- Mint crème filled sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 cupcakes
Preheat oven to 350F. Line cupcake pans with liners. In a bowl, mix flour, sugars, cocoa powder, baking soda, baking powder, and salt until incorporated. In a small separate bowl mix oil, eggs, creamer, and extract. Slowly mix dry ingredients with wet ingredients until thoroughly mixed. Using an ice cream scoop for equivalent cupcakes, scoop batter into 16 cupcake liners.
Unwrap Andes’ chocolate mint candies and lay on top of each cupcake.
Bake in oven for 18-20 minutes until cooked through. Let the cupcakes cool completely. While cupcakes are cooling, cream together crumbled cookies, powder sugar, softened butter, peppermint extract, and green food coloring. Pipe on top of cooled cupcakes. Top with mint crème-filled sandwich cookies. Enjoy!