Aren’t these Pot o’ Gold Cupcakes perfect for St. Patrick’s Day… so CUTE!
They turned out to be a bit of an experiment… I originally thought I could bake them for 3 minutes, add in the Rolo’s and finish cooking! BUT, no… my plan didn’t quiet work out. It works with other kinds of cake mix cupcakes but these puff up so big and fluffy while they bake and then kinda settle back down to normal size once they cool.
So, I ended up adding the Rolo’s at the end but they still are a fun little “Pot o’ Gold” surprise in the middle 
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- Ingredients for Pot o’ Gold Cupcakes
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- In a large bowl combine cake mix and pudding
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- Mix well
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- In a small bowl whisk eggs
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- Add milk, whisk
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- Add sour cream, whisk
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- Add in almond extract, oil, and water
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- Add green food coloring, whisk
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- Make a well in the dry ingredients, pour liquid in
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- Mix for 2 minutes until well combined with hand mixer
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- Spray liner with cooking spray so they’ll easily release once cooked
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- Using a 1/4 C measure cup or a medium ice cream scoop, fill liners 2/3 the way full
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- Bake 350 degrees for 18-22 or until a toothpick comes out clean, remove from pan immediately, cool on a rack
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- Cut an “x” in the top of each cupcake
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- Press 1 Rolo into the cut for the Pot o’ Gold suprise
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- The frosting will cover whats left of the hole
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- Frost with a frosting bag and a Wilson #2A circle tip
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- Cutest little Pot o’ Gold Cupcakes
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- In a medium bowl, beat butter until smooth, add powdered sugar 1 C at a time
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- with all the powdered sugar added it will seem to thick, then add almond, and 1 Tbsp milk
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- You want a stiff peak consistency so it will pipe well and hold its shape, if still too thick add 1 Tsp additional milk
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- Pot o’ Gold Cupcakes cut so you can see the suprise center
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- Here are my 2 failed attempts at adding the Rolo’s during cooking… :)
I hope you’ll use these Pot o’ Gold Cupcakes to help celebrate St. Patties Day!!
Pot o’ Gold Cupcakes…
Author: Ruthie
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
- Pot o’ Gold Cupcakes:
- 1 yellow cake mix
- 2 oz pistachio pudding (2 small boxes)
- 3 eggs
- ¾ C light sour cream
- ¾ C milk
- ½ C water
- ¼ C canola oil
- ½ tsp almond extract
- 7 drops green food coloring
- 3 rolls Rolo’s candy bar
- 18 chocolate gold coins
- Almond Buttercream Frosting:
- 1 C salted butter, softened
- 4-5 C powdered sugar
- ¾ tsp almond extract
- 1-2 Tbsp milk
Instructions
- Cupcakes:
- Preheat oven to 350 degrees.
- Place cupcake liners in cupcake pan.
- Spray the liners with cooking spray (helps to ensure easy removal).
- In large mixing bowl combine cake mix and pudding, mix well.
- In a small mixing bowl whisk eggs, sour cream, milk, canola oil, almond extract, and green food coloring.
- Make a well in the dry ingredients, pour the liquid into the well, mix with a hand mixer for 2-3 minutes at medium speed.
- Using a ¼ C measuring cup or a D-20 medium ice cream scoop, fill cupcake liners. Bake for 18-22 minutes until a toothpick comes out clean. (they will puff up a lot and shrink back while cooling.)
- Remove immediately from pan and cool on a cooling rack.
- Once cooled cut an “x” shape in the middle of each top (see tutorial), place 1 Rolo in each cupcake, frost!
- Decorate with gold coins if desired!
- Almond Buttercream Frosting:
- In a small mixing bowl, beat butter for 2 minutes until smooth.
- Add powdered sugar 1 C at a time.
- Mix well, mixture will appear too stiff, add almond extract and 1 Tbsp milk, mix until stiff peak consistency, if needed add additional Tbsp of milk.
- Frost (I used a frosting bag and a Wilson #2 A circle tip).
- Frosting:
