Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix Pencil, paper, scissors and waxed paper

  2. 1 cup light green candy coating disks

  3. 24 chocolate wafers

  4. 2 tablespoons corn syrup, warmed Gold pearl dust

  5. 2 packages (4.67 ounces each ) mint Andes candies, chopped

  6. 1/2 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Prepare and bake cake batter according to package directions for cupcakes; cool completely. Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set. Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside. Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen. Editor’s Note: Pearl dust is available from Wilton Industries. Call 1-800/794-5866 or visit


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