2 packages (4.67 ounces each) mint andres candies, chopped
1/2 cup heavy whipping cream
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Meanwhile, with a pencil and paper, draw a shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in the corner or bag. Place waxed paper over the pattern; pipe a shamrock design. repeat 23 times. Refredgerate until set.
Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside
Place andres candies in a small bowl. In a small saucepan, bring cream cheese just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press shamrock-topped wafer onto each cupcake
Pearl Dust is available at www.wilton.com
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You can add this Chocolate- mint Shamrock Cupcakes recipe to your own private DesktopCookbook.