Description
These Shamrock Shake Cupcakes bring the festive flavors of the beloved minty shake into a decadent dessert! A rich cocoa cupcake infused with peppermint and topped with creamy mint frosting, whipped cream, and chocolate shavings makes them the ultimate St. Patrick’s Day treat.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- Whipped cream and chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. Add a few drops of green food coloring if desired for a festive touch.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low.
- Add heavy cream, peppermint extract, and green food coloring (if using). Beat on high for 2-3 minutes until light and fluffy.
- Once the cupcakes are fully cool, pipe or spread the mint frosting on top.
- Garnish with a dollop of whipped cream and chocolate shavings for extra indulgence.
Notes
- For a stronger minty flavor, increase the peppermint extract slightly.
- Add mini chocolate chips to the batter for a chocolate-mint twist.
- Use a piping bag for a decorative frosting swirl.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 36g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Shamrock Shake Cupcakes, Mint Chocolate Cupcakes, St. Patrick’s Day Cupcakes, Peppermint Cupcakes