These ended up being my most successful St. Patrick’s Day project. That was until my husband asked, “What are those supposed to be? Flowers?” “No shamrocks! You know for St. Patrick’s Day!”
I started out with a boxed cake mix, a package of Fudge Grasshopper Cookies, and a can of chocolate frosting (but ended up using almost two cans), and white chocolate almond bark.
Mix cake mix according to directions. In each cupcake liner place one cookie, fill 1/4 full with batter.
While cupcakes are cooking start making shamrocks.
To make my shamrocks I found some clipart online, printed it off and stuck it under some wax paper on a cookie sheet. I need an outline, freehand scares me! I filled a ziplock bag with the chocolate, snipped off the corner and piped away. Note: I have learned that the sandwich baggies do not work so great for using as a piping bag. The freezer bags are much sturdier and won’t grow extra unwanted holes.
After the cupcakes have cooled frost and top with shamrocks. To frost I filled a ziplock bag with frosting. This time I wanted something fancy. First I reinforced the corner of one of the bags with a few pieces of packing tape. Then snipped off a good portion of the corner. Just using this would give me smooth swirlies, so I snipped a few zig zag triangles and ta-da cheap disposable fancy frosting bag.
The results: De-lish. Got the husband and 18 month old stamp of approval. The cookie in the bottom made a delightfully crispy little crust!
I used my Cricut to cut out some shamrocks, put a few on a plate with those chocolate gold coins, used some cellophane, added a tag and ribbon, and gave them to neighbors and the families that my husband and I home/visit teach.