St. Patrick's Day Cupcakes

Celebrate the luck o' the Irish by serving these festive cupcakes for dessert. Kids and leprechauns alike will love the color and the loads of chocolate chips inside!



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Yield: 18 cupcakes
Prep Time: 20 mins
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Ingredients
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    1 3/4  cups 
    all-purpose flour
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    1   4-serving-size package 
    instant pistachio pudding mix
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    3/4  cup 
    miniature semisweet chocolate pieces
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    2/3  cup 
    sugar
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    2 1/2  teaspoons 
    baking powder
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    1/2  teaspoon 
    salt
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    2   
    beaten eggs
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    1 1/4  cups 
    milk
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    1/2  cup 
    cooking oil
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    1   teaspoon 
    vanilla or 1/4 teaspoon almond extract
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    1/2  of a can 
    cream cheese frosting (1 cup)
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    Green colored sugar
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    1/2  cup 
    candy-coated milk chocolate pieces

Directions
1.
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
2.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.
Make Ahead Tip
  • Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.
Nutrition information
Per Serving: cal. (kcal) 285, Fat, total (g) 13, chol. (mg) 32, carb. (g) 40, pro. (g) 3, sodium (mg) 179, Percent Daily Values are based on a 2,000 calorie diet
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