Why You’ll Love This Recipe

Festive Design: Shaped like a four-leaf clover, it’s an eye-catching centerpiece for any St. Patrick’s Day celebration.
Convenient Serving: As a pull-apart cake, guests can easily grab a cupcake without cutting or additional utensils.
Flavorful Combination: The blend of chocolate and mint provides a refreshing twist on traditional cupcakes.

Ingredients

Cupcakes:

1 box (15.25 oz.) chocolate cake mix
1 box (3.4 oz.) instant chocolate pudding
¾ cup vegetable oil
3 eggs
1 cup milk
¼ teaspoon peppermint extract
¾ cup mini semi-sweet chocolate chips

Frosting:

2 cups butter, room temperature
1 ½ teaspoons peppermint extract
6 cups powdered sugar
5 ½ tablespoons milk
3–5 drops leaf green gel food color
3–4 drops forest green gel food color
Rainbow sprinkles for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line two cupcake pans with green paper liners.
- In a small bowl, toss the mini chocolate chips with 1 tablespoon of the dry cake mix; set aside.
- In a large mixing bowl, combine the remaining cake mix, pudding mix, vegetable oil, eggs, milk, and peppermint extract. Whisk until smooth.
- Fold the chocolate chips into the batter.
- Fill each cupcake liner ¾ full with batter.
- Bake for about 21 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Make the Frosting:
- In a large bowl, beat the butter until creamy.
- Add the peppermint extract, powdered sugar, and milk. Beat until light and fluffy.
- Mix in the leaf green gel food color until the desired shade is achieved.
Assemble the Cupcake Cake:
- Arrange 14 cupcakes on a cake board to form a four-leaf clover shape: four clusters of three cupcakes each for the leaves, and two cupcakes at the bottom for the stem.
- Optionally, secure each cupcake to the board with a small dab of frosting underneath.
- Using a cookie scoop, place a generous amount of frosting on each cupcake. Spread the frosting evenly over the cupcakes, connecting them to create a cohesive clover shape.
- Tint the remaining frosting with forest green gel food color. Transfer to a piping bag fitted with a large round tip (e.g., Wilton 1A).
- Pipe an outline around the clover shape with the darker green frosting.
- Quickly sprinkle rainbow sprinkles onto the darker frosting before it sets.

Servings and Timing

Servings: Makes 21 cupcakes.
Prep Time: 45 minutes
Cook Time: 21 minutes
Total Time: 1 hour 6 minutes

Variations

Flavor Twist: Substitute the peppermint extract with vanilla or almond extract for a different flavor profile.
Color Options: Use different shades of green or other colors to match various themes or holidays.
Decoration: Incorporate themed sprinkles or edible glitter to enhance the festive look.

Storage/Reheating

Room Temperature: Store the cupcake cake in an airtight container at room temperature for 1–2 days.
Refrigeration: For longer storage, refrigerate for up to a week. Before serving, let it sit at room temperature until the frosting softens. Avoid microwaving, as it can cause the frosting to melt.

FAQs

What is a pull-apart cupcake cake?

A pull-apart cupcake cake is a collection of cupcakes arranged and frosted together to resemble a single cake, allowing guests to easily pull apart individual servings without cutting.

Can I use a homemade chocolate cake recipe instead of a boxed mix?

Yes, you can substitute a homemade chocolate cake batter if you prefer. Ensure the recipe yields enough for 21 cupcakes.

How can I prevent the cupcakes from moving while frosting?

Applying a small dab of frosting to the bottom of each cupcake before placing it on the board can help keep them in place during assembly.

Is it necessary to use gel food coloring?

Gel food coloring is recommended because it provides vibrant colors without altering the frosting’s consistency.

Can I make the cupcakes in advance?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost and assemble the cake on the day of serving for optimal freshness.

What if I don’t have a piping bag?

You can use a resealable plastic bag with a corner snipped off as a substitute for a piping bag.

Can I freeze the cupcakes?

Yes, the unfrosted cupcakes can be frozen for up to 2 months. Thaw them at room temperature before frosting and assembling.

What other flavors pair well with mint?

Chocolate and vanilla are classic options, but mint also pairs well with coconut or white chocolate.

Can I use regular frosting instead of buttercream?

Yes, but buttercream holds its shape better and is easier to pipe for this design.

How can I make the cupcakes extra moist?

Adding a tablespoon of sour cream or Greek yogurt to the batter can enhance moisture and richness.

Conclusion

This Four Leaf Clover Cupcake Cake is a festive, delicious, and easy-to-serve treat perfect for St. Patrick’s Day celebrations. With its pull-apart design and rich chocolate-mint flavor, it’s sure to be a hit with family and friends. Whether you’re hosting a party or simply enjoying a themed dessert, this cupcake cake is a fun and tasty way to spread some holiday cheer. Enjoy!

Four Leaf Clover Cupcake Cake Recipe

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Celebrate St. Patrick’s Day with this festive Four Leaf Clover Cupcake Cake! These chocolate-mint cupcakes are topped with vibrant green mint frosting and rainbow sprinkles, creating a fun pull-apart dessert perfect for parties. No need for utensils—just grab a cupcake and enjoy! This easy-to-make and eye-catching treat is a must-have for any St. Patrick’s Day celebration.

Author: Amy
Prep Time: 45 minutes
Cook Time: 21 minutes
Total Time: 1 hour 6 minutes
Yield: 21 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cupcakes:

Preheat oven to 350°F (175°C). Line cupcake pans with green liners.
Toss mini chocolate chips with 1 tbsp of dry cake mix; set aside.
In a large bowl, whisk together cake mix, pudding mix, oil, eggs, milk, and peppermint extract until smooth.
Fold in chocolate chips.
Fill cupcake liners ¾ full.
Bake for 21 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely.

Make the Frosting:

Beat butter until creamy.
Add peppermint extract, powdered sugar, and milk. Beat until fluffy.
Mix in leaf green gel food color until desired shade is achieved.

Assemble the Cupcake Cake:

Arrange 14 cupcakes in a four-leaf clover shape with two at the bottom for the stem.
(Optional) Secure cupcakes with a small dab of frosting underneath.
Spread green frosting evenly over cupcakes to create a cohesive clover shape.
Tint remaining frosting with forest green gel food color. Transfer to a piping bag fitted with a large round tip (Wilton 1A).
Pipe an outline around the clover with the darker green frosting.
Sprinkle rainbow sprinkles on the outline before it sets.

Notes

Flavor Variations: Substitute peppermint extract with vanilla or almond for a different taste.
Storage: Keep at room temp for 1–2 days or refrigerate for up to a week.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months.