Green Velvet St. Patrick’s Dipped Cupcakes

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

I lived in the south for awhile and one of the first things I learned was how much people in the south LOVE their Red Velvet Cakes! Hard not to fall in love with a slightly chocolate cake with fluffy cream cheese frosting! But it’s St. Patrick’s Day, so Red Velvet wasn’t going to work, but GREEN Velvet would work. Ok, I’ll admit, I’m not Irish. Not even a little. Not Southern either. But I have a lot of Irish and Southern friends so that’s got to count for something, right? And this cupcake is for them and everyone else who wants to be a little Irish and/or Southern this St. Patrick’s Day.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

Oh, one more thing….Did I mention that after I piled the cream cheese frosting onto these cupcakes, I dipped them in green candy melts? Yeah, I know….they’re a little over the top, but St. Patrick’s Day only happens once a year, right?

May the luck of the Irish be with you all, and may your day be filled with these Green Velvet St. Patrick’s Dipped Cupcakes!

If you want to get more Snappy Gourmet recipes, you can sign up to get posts/recipes by EMAIL or RSS FEED. Follow me on FACEBOOK or TWITTER.

You can use your favorite Red Velvet cake or cupcake recipe.  I looked a few recipes and combined them all.  But to start you need to mix the dry ingredients all together.  I used Hershey’s unsweetened cocoa powder and you may have to vary how much you add depending on how green you want your cake batter.  I’d prefer the chocolate flavor over the green color so I added 3 tablespoons of cocoa powder.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

I used McCormick food dye and probably added about 15-20 drops but adjust the color to your preference and use the green coloring or dye of your choice.  Mmmmm…cake batter…

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

When the cake batter is ready spoon it into cupcake liners.  I like to use an ice cream scoop so that the cupcakes come out about the same size.  Also a lot easier and cleaner than using a spoon!

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

After the cupcakes have cooked and cooled, make the frosting.  Use a good quality cream cheese such as Philadephia so that the frosting is firm enough to dip.  Place the frosting into a pastry bag or plastic bag (with a corner cut) and pipe onto cupcakes.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

After you place the cupcakes in the refrigerator for the frosting to set, melt the candy melts according to the package directions either in the microwave or double boiler.  Use a narrow deep bowl or container if possible to make it easier to dip the cupcakes.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

When you’re ready to start dipping the cupcakes, turn one of the cupcakes upside-down just to test that the frosting is firm.  This is the time that you may want to say a prayer or two. :)  Then start dipping.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

Let the coating drip off the tip for a few seconds otherwise when you flip the cupcake back the right way the coating won’t drip down the cupcake liner.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

 

If you want to decorate the cupcakes you can use some cute Wilton St. Patrick’s Day sprinkles.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

Be sure to spoon the sprinkles on top of the cupcakes before the coating sets.  Then place the cupcakes back in the refrigerator for the coating to set.  Try to only take a few cupcakes out of the refrigetator at a time while dipping so that the frosting stays firm on the cupcakes that haven’t been dipped yet.

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

You’ll probably have some candy melt leftover.  You can pour it onto a piece of waxed paper, place it in the refrigerator to firm, then cut or break into pieces and store in a sealable bag so you can use it again sometime.

The coating on the outside of the cupcakes only takes a little while to get firm, then you can serve.   These cupcakes are tempting so start passing them out quick!

Green Velvet St. Patrick's Day Dipped Cupcakes | Snappy Gourmet

I’m just a poor blogger and all I ask for is a little love to keep me going. :) So please don’t forget to ENTER my current giveaways for some great prizes! If you like this recipe, please follow me on FACEBOOK or TWITTER. You can also sign-up to receive my recipes and posts by EMAIL or RSS. My recipes are original creations and owned by me unless otherwise noted. Please do not steal or copy my recipes or pictures without my permission. Thanks for visiting Snappy Gourmet!

Green Velvet St. Patrick’s Dipped Cupcakes
Print
Recipe type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: Makes 24 cupcakes
Fun cupcakes that are a twist on the classic red velvet.
Ingredients
Cupcakes:
  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • Green food coloring
Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 (16 oz.) package powdered sugar
Topping:
  • Green colored candy melts (about 2 – 14oz bags)
  • St. Patrick’s Day sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake pans with 24 paper liners.
  2. In a small bowl whisk together flour, cocoa powder, baking soda, and salt until well combined; set aside.
  3. In a large mixing bowl, beat together ½ cup butter and granulated sugar until creamy. Beat in eggs and vanilla. Alternate adding buttermilk and flour mixture into butter/sugar a little at a time while beating. Add a few drops of green food coloring at a time, mixing after each addition until desired shade is reached.
  4. Spoon batter into lined cupcake pan. Bake for about 15-20 minutes or until toothpick inserted comes out clean. Cool completely.
  5. To make frosting beat together cream cheese and ½ cup butter until well combined. Beat in vanilla, then beat in powdered sugar. Place frosting in a pastry bag (or large resealable bag with corner cut) with a large tip and pipe frosting onto cupcakes. Place cupcakes in refrigerator for at least 1 hour or until frosting is set.
  6. Follow directions on candy melts package to melt in microwave or double boiler. Dip cupcakes into melted candy, let the extra candy drip off, then turn upright, spoon sprinkles on top, then place cupcakes back in the refrigerator. Work with just a few cupcakes at a time, while leaving the rest in the refrigerator, so that frosting remains cold and firm. Refrigerate about 5-10 minutes or until topping is firm or until ready to serve.
Notes
SNAPPY TIPS: If you want a cake batter that is more green, only use 1-2 tablespoons of cocoa powder for a lighter colored batter. For the frosting, make sure you use good quality butter and cream cheese so that the frosting is firm enough when you flip the cupcakes over to dip.

SNAPPY SUBSTITUTIONS: Any colored candy melts including white, would work well with these cupcakes. If you can’t find St. Patrick’s Day sprinkles use any green or white sprinkles or omit.

[For more recipes visit Snappy Gourmet (http://www.snappygourmet.com); sign-up for posts via email or RSS; or follow on Facebook, Pinterest, or Twitter.]

Comments

  1. 1

    Seriously adorable. Good idea for keeping the melts, too. I’ve remelted them but it never occurred to me to store them that way.

    • 2
      Snappy Gourmet says:

      Tracy, I can’t let the candy melts go to waste because we don’t have too many places nearby that sell them! :)

  2. 3

    Cutest things ever! I want to try them! I just shared them with my followers. Thanks.

  3. 5

    ADORABLE cupcakes. I thought they were so cute even before you did the green dip but that just finished them off perfectly.

    By the way, I got a Canon Rebel XS. It is probably an older model since I got such a great deal on it but it is more than enough camera for the likes of me!

  4. 8

    WOw! Those cupcakes look so good! I like the texture of your cream cheese frosting!

  5. 10

    So cute! Thanks for the tip on how to reuse the candy melts….I often have wondered what I should be doing with them!

    • 11
      Snappy Gourmet says:

      Thanks Jenn! Glad you liked my cupcakes and tip on the candy melts. Unfortunately we don’t have too many stores in the area that sell the melts so I have to do what I can to save every last drop! Just checked out your site, very cute! Love that you have a baking bucket list, great idea!!!

  6. 12

    How cute are these?! I’ve never tried dipping cupcakes in candy melts, I love that idea.

    • 13
      Snappy Gourmet says:

      Thanks Kathy! Glad you enjoyed my dipped cupcakes. Love your site! I think we need to do a joint recipe for dipped paninis! :)

  7. 14

    Wow, I totally wish I had more time before St. Patrick’s Day to make all the awesome recipes I’ve been seeing. But still, I’m definitely bookmarking these because I LOVE the hardened top! It looks so pretty!

    • 15
      Snappy Gourmet says:

      You have plenty of time before St. Patrick’s Day to make some cupcakes. :) But between you and me, they are great for any holiday or anytime of the year!

  8. 16

    Love cream cheese frosting. Using it to make high-hat cupcakes is a wonderful idea. Thanks for sharing how to make these!

  9. 18

    I love your cupcakes. I have been dying to try cupcakes dipped in candy melts, but I was a little worried that the frosting would fall off the top while being dipped and I wasn’t sure how to do it? So, I am so glad for your step-by-step photos and tips about keeping the cupcakes chilled, so now I feel like I can attempt this! Thanks!

    • 19
      Snappy Gourmet says:

      Thank you! Glad you enjoyed my dipped cupcakes! Don’t worry, if I can do it, you can do it too! :) I was very paranoid turning a cupcake with a few inches of frosting upside down! Just do the first one over the garbage can just in case. :)

  10. 20

    They look so fun and tasty! Now I’ve gotta find out where I can get some candy melts here.

    • 21
      Snappy Gourmet says:

      Thanks! Glad you enjoyed my Dipped Cupcakes recipe! Unfortunately we don’t have too many stores in my area that sell the candy melts. Most craft stores like Michaels,Joann’s, etc sell them. I have also seen them at Wal-mart but not sure which colors they have. They may just have the regular chocolate and white. Good luck and thanks for visiting!

  11. 22

    These are the cutest!!!

  12. 24
    Rose Gold says:

    I love the dip idea. I will try that one since you made me drool because of that. LOL. Can I add a minty flavor on the candy frosting?

    • 25
      Snappy Gourmet says:

      Hi Roe! Thanks for stopping by and I’m glad you enjoyed my dipped cupcake recipe! They still make me drool too! :) If you want to add mint flavor I would suggest adding some mint extract to the cake batter and/or the cream cheese frosting. You could also add some green dye to the cream cheese frosting. As far as the melted candy coating that you dip the cupcakes in, I would suggest reading the package of melts that you buy because it may vary by brand. I bought Wilton melts and the package says to use oil based flavorings only. If you use something else you run the chance of it seizing and turning into a big globby mess. Thanks again!

    • 26
      Snappy Gourmet says:

      oops,that should say Rose, not Roe! Sorry! That’s what I get for responding before I had breadkfast!

  13. 27

    Holly smoke! I love cupcakes dipped in melted candy. YUM! That is definitely making me drool. I want it so badly. Oh my God. I better run to the market already to buy the ingredients. Thanks fros sharing.

    • 28
      Snappy Gourmet says:

      Thanks so much and thanks for stopping by to Snappy Gourmet! Hope you enjoy the cupcakes. I know my family did! I have lots of other fun recipes coming up in the next few months so stop by again! :)

  14. 29
    Gabrielle Sarmiento says:

    Hi Lisa,

    I just discovered your website…and wowowo, awesome… can’t wait to try the recipes, they look soooo yummy. Also a big thanks for the step-by-step instructions, so helpful!…Just marvelous, ;o)

    I am so looking forward to your new recipes..;o)

    • 30
      snappygourmet says:

      Thanks so much Gabrielle! You’re so sweet! Hope you enjoy the dipped cupcakes (check out the s’mores dipped cupcakes on my site if you haven’t already)!

  15. 31

    Lisa, you should revive these for Christmas and make them look like trees. You could even do chocolate and then dip the tops in green again. These would be great for Cupcake Takes the Cake.

    • 32
      snappygourmet says:

      Anna, GREAT idea to make the St Pat cupcakes into Christmas trees!!!!! I think I’m going to give that a try. Will have to take a look at Cupcake Takes the Cake. Not too familiar with it. I’m assuming you mean the website/blog?

  16. 33

    Awesome blog! I am so making these for a cake order i have coming up but in red!
    Because they will be sitting out on a table for presentation, possibly for a few hours, would you know if they will be likely to melt? It will be summer however it will be at night and they will be inside hopefully with a good air-con running!

  17. 34

    One more question!!
    Did you really need 2 bags of candy melts? I am going to buy mercken’s which is about 16 oz, would that be enough?
    Thanks!

    • 35
      snappygourmet says:

      Tash, if the cupcakes are in air conditioning they should be fine. However, if it’s warm or they’re outside,I don’t think they would hold up very well. Most frosting/chocolate is going to melt if it’s warm regardless. As far as the amount of chocolate…it really depends on how high you pipe the frosting. If you don’t do too much frosting one bag would probably be enough, however the higher you pipe the more chocolate you’re going to need. It’s also MUCH easier to dip the cupcakes if you have a lot of melted chocolate. I would suggest buying an extra bag JUST in case. You may be able to return it or it will last a very long time. You can also pour the leftover melted chocolate out and let it harden then save as I did in the post. Hope that helps!

  18. 36

    Thanks so much!! Didn’t think about needing extra choc when dipping. :)

  19. 37

    Will a butter cream or shortening icing work for the dipping? If so, can you suggest a recipe? and would it have to be refrigerated before dipping also? Thanks for any suggestions. My family don’t care for the cream cheese icing and they don’t like the marshmallow frosting either, strange, I know, but that’s my family.

    • 38

      Hi Micha! Other frosting recipes will definitely work, although I don’t really have any off the top of my head to offer to you as the ones I’ve posted are the only ones I’ve tried. Whatever frosting you use needs to be really stiff so that when you turn the cupcakes over to dip, the frosting doesn’t fall into your melted chocolate. :)

  20. 40

    These is absolutely amazing idea to change red into green velvet! I’m delighted with your cupcakes! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  21. 41
    Marcia Kingsley says:

    I am making these for my girlfriend get-together in March. They look amazing!! I hope I can make them look as good as you did!!!

    Thanks for the recipe!

  22. 42
    Marcia Kingsley says:

    Can I make these a few days ahead of time and keep them in the fridge???

  23. 44

    Such a fun St. Patty’s day creation… can’t wait to try this! Keep all the fab ideas coming …Sending you PIN love from our #PinUP Pin Party :)

Speak Your Mind

*

Rate this recipe: