I’m so darn proud of these cupcakes.
Have you ever tried a recipe that you were sure was going to be a flop? That’s how I felt with this recipe. I was sure that the rainbow batter was going to blob together and create an ugly gray mess.
Boy, was I wrong! SUPER WRONG!
These cupcakes are so fun! I made them specifically for St. Patrick’s Day, which is why I decorated them to look like pots of gold, but they are so cool that I’m going to make them throughout the year. It takes a little extra time to layer the batter… but it’s worth it!
They are perfect to dip in chocolate, because when you bite into them, it is a surprise! I made them as mini cupcakes, but you could to them as full-sized cupcakes instead.
You can use a box cake mix… I won’t tell anyone 🙂 I use Duncan Hines cake mixes alllllll the time. They are the best (in my opinion). Or you can use a “from scratch” vanilla or yellow cake recipe if you are feeling fancy. Try out this one from our blog or this one from our friend Valentina from The Baking Fairy.
To create the layers, you want to add a very, very small amount of each color to the cupcake tin one at a time. When you use a mini cupcake tin, you’re going to quickly run out of room, and they’ll overflow a bit. That’s okay! Just trim the muffin top before you dip them in chocolate.
You can dip them in straight chocolate if you want, but I find it easier to dip in chocolate that has been thinned a bit by create a ganache. That way, the chocolate does not overpower the the cupcake. However, ganache does not really harden like regular chocolate, so keep that in mind. I found that the best solution is to dip them, let them harden on a drying rack while the excess chocolate drips off, decorate, and then stick them in the freezer until you’re ready to serve.
(Then lick the chocolate off the cookie sheet you placed underneath the rack to catch the excess chocolate. This is a very important step. If you don’t do it, I’m sure the recipe won’t turn out right. You have to take one for the team.)
Even after being in the freezer, these cupcakes are still a bit messy! But that’s okay… they’re so tasty and neat-looking that people won’t mind.
“Pots of Gold” Miniature Dipped Rainbow Cupcakes
- 1 batch white or yellow cake batter
- 3-5 drops each of red orange, yellow, green, blue, and purple food coloring
- 2 cups chocolate chips or finely chopped chocolate
- 3/4 cup heavy cream
- 1 cup powdered sugar
- 1-2 teaspoons milk
- Gold sprinkles
Prepare cake batter according to recipe instructions (can use boxed cake mix if desired, or create a batter from scratch), and separate evenly into 6 bowls.
Add 2-5 drops of food coloring to each bowl to create a rainbow of batters.
Spray a mini cupcake tin, then add batter one by one, starting with purple on the bottom, then blue, green, yellow, orange, and finally red. Use a very small amount of each color to prevent overfilling. You can use the tip of a knife to carefully spread each color to create a layer.
Bake according to instructions. Keep in mind that you may need to bake for a shorter time since you are using mini cupcake tins.
Allow cupcakes to cook complete. While they are cooling, heat heavy cream on stove over medium heat until bubbles appear, but it is not quite boiling.
Remove from heat and pour over chocolate chips. Cover and allow to stand for 5 minutes, then whisk to create a smooth ganache.
Dip each cupcake in ganache and set on rack to allow excess chocolate to drip off.
While ganache sets, mix together powdered sugar and milk to create a thick white icing. Add a drop of yellow food coloring and pipe a circle on top of each cupcake, and sprinkle with gold sprinkles to give the appearance of a pot of gold.
Freeze cupcakes until ready to serve.
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