Pot of Gold Cupcakes
Serves 2
Hey y’all, these cupcakes will bring that extra luck you need! They are simple to make and very moist. Only 20 minutes to bake!
0 servings
What you need

decorating sugar

chocolate sprinkles

mini marshmallows

chocolate covered caramel candy

oz bittersweet chocolate

food color
cup heavy cream

cup powdered sugar

cup unsalted butter

tsp vanilla extract
cup vegetable oil

cup milk

cup chocolate syrup

egg

tsp baking powder

tsp baking soda

cup unsweetened cocoa

cup all purpose flour

cup superfine sugar
Instructions
Preheat the oven to 350°F (180°C). Line 2 (12-cup) muffin pans. Make the cupcakes: In a medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, and baking powder until combined. Add the eggs, liqueur, milk, oil, and vanilla. Beat for 2 minutes with a hand mixer. Add the boiling water and beat for 1 minute. Fill the prepared muffin pans ¾ full with the batter. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let sit for 5 minutes before cooling on a wire rack. Meanwhile, make the frosting: In a stand mixer fitted with the paddle attachment, beat the butter for 2 minutes. Add the powdered sugar, heavy cream, vanilla, and food coloring; beat for 3-5 minutes, until fluffy. Transfer to a piping bag fitted with the desired tip. Make the ganache: In a medium bowl, add the chocolate. Heat the heavy cream in the microwave for 2 minutes, then pour over the chocolate and stir until thickened. Transfer to a piping bag and snip the tip. Use a spoon to carve a cavity in each cupcake center, fill with the ganache, and pipe on the frosting. Follow the video to decorate!View original recipe

