St Patricks Day Chocolate Cupcakes with Green Swirled Vanilla Buttercream Frosting

Wow it’s been a long time since I did a food recipe post! We decided this year for St. Patricks Day that we would honour my husband’s Irish family heritage (you know because that is super duper important:):)) by making some GREEN cupcakes!

Let me just say I am not a huge fan of chocolate cupcakes in the slightest (total vanilla fan right here), but my WHOLE family is of course a fan of CHOCOLATE anything.  So, I decided against my own wishes to appease them and just make the dang chocolate cupcakes for once.  The recipe I found has to be probably one of the most moist recipes I have found to date, the last recipe I tried had mayo in it and while it was pretty moist this one was definitely even better! 001-copypinimage

Chocolate Cupcake Recipe (adapted from Bake Cakery)

makes 3 dozen cupcakes

  • 3 c. granulated sugar
  • 2 2/3 c. all-purpose flour
  • 1 ¼ c. cocoa powder
  • 2 ¼ tsp. baking powder
  • 2 ¼ tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 large eggs
  • 1 ½ c. buttermilk ( I never ever have buttermilk on hand and it would just go bad if I used it for this little amount so I just mixed 1/2 cup sour cream with 1 cup of water – I do this for any recipe that calls for buttermilk!)
  • ¾ c. canola oil (I used grape seed oil because I’m not a fan on the flavour of canola oil)
  • 3 tsp. vanilla extract
  • 1 ½ c. boiling water
  1. Preheat oven to 350°F. Line 3 cupcake tins with paper liners or spray with cooking spray.
  2. Boil water (I just used my water cooler)
  3. Mix sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl ( I sifted all of it first)
  4. In a separate bowl or large plastic measuring cup, mix eggs, buttermilk, vanilla and oil until blended.  Add the wet mixture to the dry mixture and beat for 2 minutes on medium speed.
  5. Pour the boiling water into the mixture.  Your mixture is going to look extremely runny and as the original recipe says “it will resemble a melted milkshake” – don’t worry this is supposed to happen.
  6. Pour mixture into cupcake liners – fill each liner about 2/3 full (about 3-4tblsp each liner)

Bake 17-20 mins (mine took 20 mins exactly).  When centre bounces upwards and a toothpick inserted in the centre comes out clean – you’re all good to go!  Take out and let cool for about 5 mins before taking out of tin to cool completely.  Frost!


Fluffy Buttercream Frosting Recipe

I must say I’m kind of a snob with frosting – I hate frosting that’s too thick and turns hard, and I hate frosting when it’s so sweet it turns my mouth inside out.  I’m a fan of light and fluffy frosting so I whip my frosting A LOT.

Here is the recipe I used for these cupcakes (adapted from Cooking Classy)


  • 1 1/2 cups butter  (3 sticks)*
  • 4 1/2 cups powdered sugar
  • 3 – 4 Tbsp heavy cream (again I had no cream so I just used sour cream)
  • 1 1/2 tsp vanilla extract (use clear if desired)
  1. Whip butter on medium high speed for 7-8mins (at least), you want your butter to get to an almost white looking colour – frequently scrape sides of bowl
  2. Add in 2 cups of powdered sugar, stir to incorporate on low speed  – then add remaining sugar
  3. Mix in cream and vanilla and mix for another 5-6 mins on medium speed
  4. After I mix my frosting I usually throw it in the freezer for 1/2 hr – 1 hr just to stiffen it up a little bit before frosting

How to swirl frosting – you can learn how to swirl frosting by clicking this link –> Frosting Swirl Tutorial



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