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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.

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

Instructions

Prepare the Cupcakes:

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

Make the Frosting:

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

Assemble the Cupcake Cake:

  1. Arrange 14 cupcakes in a four-leaf clover shape with two at the bottom for the stem.
  2. (Optional) Secure cupcakes with a small dab of frosting underneath.
  3. Spread green frosting evenly over cupcakes to create a cohesive clover shape.
  4. Tint remaining frosting with forest green gel food color. Transfer to a piping bag fitted with a large round tip (Wilton 1A).
  5. Pipe an outline around the clover with the darker green frosting.
  6. 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.

Find it online: https://chocolatecoveredamy.com/four-leaf-clover-cupcake-cake-recipe/