St. Patrick’s Day is upon us and cupcakes come to the rescue for a deliciously easy recipe to celebrate! This recipe uses box cake mix and some box cake mix hacks to make a moist and easy chocolate cupcake.
Using Cookie scoops from Amazon are an easy way to get your cake batter into your cupcake liners without the mess. It also helps with keeping them equal so they back evenly.
These rainbow cupcake liners are festive for St. Patrick’s Day but also are perfect for the summer too.
The pistachio frosting is a stabilized whipped frosting that gives such a light and elegant flavor to the chocolate cupcakes. Using a sieve and a whisk to sift the powdered sugar and instant pudding mix ensures everything whips together smoothly. You can use a hand mixer but I prefer the stand mixer for the frosting.
If you don’t have amaretti essence from Amazon, you can skip it or add a little almond extract. I just like how the amaretti subtly enhances the pistachio flavor.
If you don’t have any, I recommend the piping tip & bag set from Amazon. It’s super cheap and is a great beginner set that I use quite often to this day.
These St. Patrick’s Day Sprinkles are my favorite blend because they eat well and are super festive. Not all sprinkles are made the same and these won’t break your teeth, they’re the just right Goldilocks of sprinkles.
Chocolate Cupcake Recipe
Ingredients:
- Devil’s Food Box Cake Mix
- Chocolate Instant Pudding Mix
- Eggs, Oil & Milk
Directions:
- Whisk together the chocolate cake mix and instant pudding mix together
- According to the package directions, add the eggs and oil, but add an extra egg. Then, instead of water, add milk. I use unsweetened almond milk but regular milk would be even better, whisk by hand until incorporated so it’s not over mixed
- Fill cupcake liner filled pan and bake according to package directions and cool before frosting
Pistachio Whipped Frosting Recipe
Ingredients:
- 1 pint (2 cups) heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 pkg pistachio instant pudding mix
- A few drops amaretti Essence
- 1 tsp vanilla extract
- 4oz mascarpone cheese
- Green gel food coloring (optional, the pistachio pudding gives a green hue already but you can deepen it if desired)
Directions:
- Sieve powdered sugar & pistachio pudding mix (throw away the little bits of pistachio that are left so they don’t clog your piping tip)
- Add the rest of the ingredients to a stand mixer with the whisk attachment and whip until peaks form and keep their shape, wiping down the sides of the bowl every now and then
- Pipe on cooled cupcakes and add sprinkles. Store in fridge
Pro tip: when eating cupcakes, rip off the bottom half and place it on top and now you have a cupcake sandwich that keeps the frosting from getting on your nose
Amazon Products used in this recipe:
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