Triple Chocolate Shamrock Cupcakes


2 cups Flour
3/4 cup Unsweetened Cocoa
1/2 teaspoon Baking Powder
pinch of Salt
1 1/2 cups Butter, softened
3 cups Sugar
5 Eggs
1 1/4 cups Buttermilk
2 teaspoon Instant Espresso
2 teaspoon Vanilla
1 cup 60% Cacao Bittersweet Chocolate Morsels

Royal Frosting
6 ounces warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
1 1/2 cups Coffee Mate Thin Mint Flavoring

Cupcake Topper
Parchment or Wax Paper
1 cup Green Candy Melt-melted
Gold Sprinkles


1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa, baking powder and salt.
3. Beat butter on medium speed until smooth. Add sugar gradually, mixing it until it is    
      light and fluffy.
4. Add eggs one at a time, mixing after each one.
5. In a separate bowl, mix together the buttermilk, instant espresso, and vanilla.

6. Start adding some of the flour mixture to the egg mix, alternating the flour and the
      buttermilk mixture.        
7. Mix on low as you are adding the flour and buttermilk.
8. Fold in the bittersweet morsels.
9. Fill cupcake holder just slightly less than normal.
10. Bake for 15-20 minutes.
11. Add the meringue powder to the warm water. Whisk for 30 seconds. Add cream of
       tartar and whisk  for 30 more seconds. Add all of the confectioner's sugar at one
       time. Mix for 10 minutes on low speed. Remove frosting and place in an airtight
12. Take 1 cup of frosting and add 1and a quarter to 1 and one half  cup of Coffee Mate         Thin Mint flavoring to the cup of frosting. Pour over each cupcake. Let dry.
13. Take a small shamrock cookie cutter and trace around it onto the parchment paper.    
Turn the paper over and trace shamrock design with the green candy melt.    
Let dry completely. It dries quickly.

15. Lay the shamrock on top of the cupcake. Sprinkle with gold sprinkles.