These cute Pot of Gold cupcakes are sure to make your family feel LUCKY to eat them!  Here is how you make them:

Homemade Chocolate Cake Mix Ingredients:

  • 2/3 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/3 cups whole milk


Directions for Chocolate Cake Mix:

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add each egg one at a time, beating well after each. Combine flour, cocoa, baking soda and salt; add a little of the milk beating each time to the mixture.

Pour into cupcake cups and bake at 350°, for approx. 20 mins until puffed and toothpick comes out clean.  Time may need to be adjusted.

*To save time, using a box of pre-made cake mix works too!  Simply follow the directions on the box.


Homemade Vanilla Icing Ingredients:

  • 1/2 cup (1 stick) of room temperature unsalted butter
  • 3 cups powder sugar
  • 1/ whole milk (room temperature)
  • 1 teaspoon of vanilla extract
  • Green (or whatever colour you’d like) food colouring


Directions for Vanilla Icing:

Using an electric hand mixer, beat butter, (until light and smooth), powdered sugar, milk and vanilla until smooth and creamy.  Scoop out a small amount of the vanilla icing in two separate containers.  You will want to save this for the “clouds” on the cupcake as well as the “gold” topping on top of the mini peanut butter cup.   For the “gold” topping, you will want to add a small amount of yellow food colouring to the icing until well blended.     Then add in your green (or other colour) food colouring to your original mixture until well blended.


Assembling the Pot of Gold Cupcakes:

Making your pot of gold:

Make a small batch of sugar water. Equal parts warm water and sugar.  Take mini peanut butter cups and lightly brush it with your sugar water.  Roll or dip the mini peanut butter cups in sugar.  Set aside and let dry.  Once dried, you can add a small amount of  “gold” frosting to the top of the mini peanut butter cup.  Set aside.


Decorating the cupcakes:

Once cupcakes are done and cooled.  Frost your cupcakes with your green icing.   Then make two “clouds” using the saved white icing on either side of your cupcake.   Carefully take your rainbow licorice and use the white icing to hold up the “rainbow”.

Carefully add a small amount of white icing to the bottom of your mini peanut butter cup (pot of gold) and use that to “stick” onto your cupcake.


Helpful tip:

You will want to leave your cupcakes to set for at least 20 mins.