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Happy St. Patrick’s Day everyone! Now I imagine that St. Patrick’s Day is a crazy fun day everywhere right? Not just in Boston? Of course, if I have to be biased (and I will) what better place to celebrate the luck o’ the irish then in Boston?! Boston bleeds green all year round and St. Patrick’s Day is no exception.
To celebrate I made these pot o’ gold cupcakes. You will want to make these regardless of what day it is. It is a super moist chocolate cupcake with a hidden surprise of caramel in the middle topped off with a light and fluffy vanilla buttercream. Basically, it is to die for.
It uses my go to chocolate cake recipe, which is really just Hershey’s “perfect chocolate cake” recipe. What can I say Hershey got this cake right. Sometimes I find chocolate cake to be dry and lacking in flavor. Not so with this cupcake. It is moist and a breeze to throw together. The batter will be very, very thin. Don’t fret! It is suppossed to be like that. It has a cup of boiling water added in as the last ingredient making it thin but super moist. I actually ran out of vegetable oil (yup, I know I did.) I added what I thought was canola oil to only find out after I poured it in it was peanut oil. I panicked thinking I would have to throw it out and start over. After a quick google search, I found that peanut oil is fine for baking (not just frying) and can be substituted equally for vegetable oil. Phew! I actually somehow forgot to add in my baking powder, too! I didn’t realize until it was too late. Oh well, a happy accident. I still liked the way these came out.
Chocolate cupcake recipe (slightly adapted from Hershey’s Perfect Chocolate Cake)
* 2 cups sugar
* 1 3/4 cups all purpose flour
2. In your mixing bowl, sift together your dry ingredients.
4. Stir in the boiling water (batter will be very thin!).
2 tsp. vanilla extract