St. Patrick’s Day Lucky Chocolate Mint Cupcakes
3 mins read

St. Patrick’s Day Lucky Chocolate Mint Cupcakes

You’re sure to attract a leprechaun with these delicious treats. And the brownie-like cupcakes hold a refreshing surprise in the center,so even if you don’t find the pot of gold, you’ll still get a scrumptious surprise!

Cupcake Ingredients:

  • 1/2 cup (1 stick) butter, melted
  • 8 ounces semi-sweet chocolate
  • 1 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 15 small York Peppermint Patties, unwrapped

Frosting Ingredients:

  • 1/2 cup (1 stick) butter, at room temperature
  • 3 1/2 cups confectioner’s sugar
  • 3 – 4 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Green food coloring
  • Crushed Thin Mints (Girl Scout cookies), confetti sprinkles, or Andes mints for decorating


Preheat oven to 350°F. Line bottom of a standard muffin tin with baking cups. Melt butter and chocolate together in heatproof bowl over simmering water (see Carpool Crunch). Stir and pour melted chocolate into a large bowl. Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour until smooth.

Pour a large tablespoon of batter into each muffin cup (batter should come about 1/3 to 1/2 way up the cup). Take one Peppermint Pattie and submerge it into the batter. Make sure the chocolate batter is covering the pattie – the batter, including pattie, should come about 3/4 to top of your baking cup. Do this for each cupcake.

Bake 40 to 45 minutes at 350°F. To check for doneness, insert a toothpick into the cupcake. Cupcakes are done when toothpick comes out clean (note, if you hit the patty the toothpick will have melted chocolate on it). Remove from oven and allow to cool at least 10 minutes before frosting. Prepare frosting while cupcakes are cooling.

To prepare frosting:

Place the butter in the bowl of a stand mixer fitted with a paddle attachment, and whip on high speed until it is fluffy. Reduce the mixer to medium-low, add half the confectioners’ sugar and blend to combine. Add 2 tablespoons of milk and mix. Add the remaining sugar, one tablespoon of milk, and the vanilla and blend until frosting has formed. Add an extra tablespoon of milk as needed to reach desired consistency. Blend in green food coloring (one drop at a time) until you achieve your desired leprechaun color.

Sass it up: Use Callebaut Semi Sweet Chocolate Chips. Also, feel free to get creative with your sprinkles or other decorations.

Carpool Crunch: For faster melted chocolate – cut solid butter into chunks. Put butter and chocolate into a large glass bowl. Cover with plastic wrap. Microwave chocolate for 30 seconds on high power. Stir. Microwave again for 30 seconds, and then stir. Continue to do this until chocolate is completely melted. Be careful not to burn or scorch (microwave ovens vary). For faster frosting – buy prepared white frosting and blend in a few drops of green food coloring (one drop at a time) until you achieve your desired color.

Modern Variation: These cupcakes are great for any occasion. Change the color of your frosting and your toppings and any holiday can be lucky!

Submitted by Susan Kovinsky, modified by the Sugar Mommas

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