St. Patrick's Day Mint Chocolate Cupcakes

St. Patrick's Day is fast approaching - so I decided to do a St. Patrick's Day party treat video. In the video we did Shamrock Shakes, Leprechaun Bark and Mint Chocolate Cupcakes. The cupcakes are made purely from scratch and are so delicious and easy to prepare.

This rich chocolate cake is filled with a minty fudge filling and topped with mint buttercream and a mint chocolate cookie. Altogether, this makes the perfect St. Patty's Day cupcake.
Watch the video above to see how I made the cupcakes and other treats (Starting at 1:50). I'm also holding a giveaway provided by The Bakers Box. Everyone has a chance to win a one month free subscription! Watch the video above to enter.

St. Patty's Day Mint Chocolate Cupcakes

Makes 12 Cupcakes
1 C Flour
1/2 C Mayo
1/4 C + 2 tbsp. Water
1/2 C Sugar
3/4 tsp. Baking Soda
2 tbsp. Cocoa Powder
1/4 tsp. Salt
1 tsp. Vanilla extract
Mint Chocolate Cookies

In a large bowl: Sift together all dry ingredients besides Sugar.
In a separate bowl combine mayonnaise, water, vanilla and sugar. Stir until combined.
Add wet ingredients to dry while stirring until fully incorporated.
Spoon into the prepared cupcake pan and bake at 350 for about 17 minutes.

Fudge Filling:
1 C Andes Mint Chocolate Chips (or bar)
1/4 Milk

Pour the baking chips and milk into a microwave safe bowl. Microwave for 30-45 seconds or until chocolate has melted.
Stir until it reaches a smooth fudge like consistency. If there seems to be separation of liquids, add a splash more milk. It should resemble chocolate pudding. Set aside and prepare the frosting.
When it's completely cooled, put the fudge in a sandwich bag and snip the corner or a piping bag.

1 Stick Unsalted Butter
2 C Powdered Sugar
1/4 tsp (or about 4 drops) mint extract
1 dash Salt
1 tsp Vanilla
1 dot of green gel dye

Make sure the butter is room temperature. Combine the butter. dash of salt, vanilla and 1 cup of confectioners sugar to a mixing bowl. Mix for a couple of minutes until smooth. Add the last cup of powdered sugar and green gel dye. Continue to whip for about 5 minutes. Add to a piping bag with a large star tip or any tip of your choice.


With a small knife, remove the center of the cupcake and fill with fudge frosting. You can then place a piece of the cake on top to act as a seal, or go ahead and pipe a dollop of buttercream to create an even surface.

 Pipe the buttercream in a large swirl and top with a mint chocolate cookie.

Optional: Finish with a drizzle of chocolate, green sprinkles and chocolate jimmies.
Join me on YouTube for loads of other fun treats!

Giveaway Contest !!!

Hey Cakenistas!

We just did a fun St. Patrick's Day video (scroll down to view) that was filled with tasty goodies. I'm talking Shamrock Shakes (which I LOVED), Leprechaun Bark, and Mint Chocolate Cupcakes with Andes chocolate fudge filling, mint green buttercream with a mint chocolate cookie on top (enough said). 

Besides the green goodies, I did a Unboxing provided by My Bakers Box. A couple of weeks ago I came across their site and immediately got excited. Subscription boxes are so popular today - but the only ones I've seen consisted of snacks and candies. This one is for the cake decorator in us all. My Bakers Box is a monthly subscription box filled with unique baking/decorating supplies and also a recipe card.

I received February's box which was St. Patrick's Day themed. Immediately enticed and inspired by the miniature gold cups - I knew I was making cupcake mini's. I was hoping for mint extract and sprinkles which were also provided. So yes, I was ecstatic as you could probably hear from my reaction! The video turned out beautifully and we've teamed up to do a giveaway for you guys! 

The winner of the giveaway will receive a one month subscription provided by My Bakers Box.

Giveaway Contest Rules

1. Subscribe to Marisha's Couture Cakes on YouTube and "like" the video.

Click HERE to sub & like the St. Patty's Day video. 

2. Leave a comment on the St. Patty's Day video answering this question: If you were a Couture Cake, what flavor would you be?

3. "Like" My Bakers Box on Facebook.

Click HERE to like the fan page. 

4. "Like" Marisha's Couture Cakes on Facebook.

Click HERE to like the fan page. 

If you're interested in subscribing and purchasing on your own. Enter the Coupon Code "Couture Cakes" at checkout for $5 Off. 

Click below to watch the video.

Follow My Bakers Box:
Twitter & Instagram - @MyBakersBox

Ice Cream Cone Cake Pops

Hey cake loves. Although it's snowing outside at this very moment, Most of us are having a bit of Spring Fever. I'm not trying to rush the winter along by any means, I love the cold, However a bit of Spring and Summer could do us all some good.

You guys know how huge my birthday cake was - I'll be making cake pops for a while thanks to those leftovers. So what better to make then fun ice cream cone cake pops. This is a great technique for those such as myself who struggle with cake pops. The cake balls are supported by the cone and once set the lollipop sticks can be removed.

This had to have been one of my favorite cake projects yet. Making this tutorial was so much fun, I felt like I was in candy land. Watch the fun video tutorial by clicking above. Click on the video title to subscribe to the YouTube channel and join me on my cake creating journey!

Ice Cream Cone Cake Pops

Cake (I used a frosted slice)
Buttercream (if using un-frosted cake)
Candy Melts (I used off white and pink)
Sprinkles, Jimmies, Etc. Chocolate
Ice cream Cones
Lollipop Sticks

Once the dough is together, form golf ball sized cake balls. You can also use your ice cream cone for measurement. It should sit right into the cone without expanding too far out.

For double scoops, make another set of cake balls but flatten one side slightly, light a half moon. These won't need a stick.

Once you've formed the balls, melt some of the candy melt. Dip the lollipop stick 1/2 in. into the candy melt and push half way into the cake ball. For top scoops, this step won't apply.

Put cake balls into the freezer for 20-30 minutes or the refrigerator for 1-2 hours.
We're going to need a small hole at the bottom of the cone for the stick. With a knife, carefully cut off the tip. Make sure the stick will go through before doing the next step.

While those cake balls are setting up, jazz up the ice cream cones by dipping the rim into candy melts. Let excess fall back into the candy melt then dip into confetti candy or sprinkles.
Using a toothpick (or the back end of a paint brush like I did) add dollops of candy melt to the top of the cone to look like melting ice cream. Allow to harden for 5 minutes.

Once the cake balls are ready, carefully dip each pop into the candy melt. Place the cake pop into the cone. The stick should go through the bottom of the cone. Gently pull the stick allow for the candy melt from the cake pop to melt onto the cone.

If doing one scoop cones, here you can add sprinkles and jimmies.
For top scoops, use a fork to dip into the opposite color candy melt as the first scoop. Cover as much as you can, and place on top of the ice cream cone cake pop. Hold the top scoop in place for a minute until the candy melt hardens.

Add a little bit of candy melt to the top of the scoop to cover up fork holes.

While wet, top the cake cones with sprinkles and all sorts of candies. I also cut a red jelly bean in half to use as a cherry. For the sundae look, add some melted chocolate and let drip down.

At this point, you can remove the stick if you'd like. The scoops will stay perfectly onto those cones!

Couture in a Cupcake