Welcome the vibrant energy of spring and the festive spirit of St. Patrick’s Day with a dessert that’s truly a pot of gold at the end of a rainbow – our spectacular Green Velvet Cupcakes with Rainbow Buttercream Frosting. Crafted by the talented Lauren Kapeluck of EllenJay Events, these aren’t just any cupcakes; they’re a celebration in every bite, promising a delightful surprise that will captivate both eyes and taste buds.
As the chill of winter recedes and the promise of spring blossoms, there’s a natural desire for brighter, more cheerful delights. These cupcakes perfectly embody that transition, bursting with color and a playful charm that makes them ideal for any spring gathering, especially for marking St. Patrick’s Day with a touch of whimsical magic. Imagine biting into a moist, vibrant green velvet cake, only to discover a hidden spectrum of colors waiting inside, all crowned with a crisp chocolate shell. It’s a truly enchanting experience!
The inspiration for these stunning creations comes from the classic Hi-Hat cupcake – those irresistible treats featuring a towering swirl of frosting enrobed in a hard chocolate shell. While the allure of a simple chocolate-dipped cupcake is undeniable, we envisioned taking that concept to an entirely new level. What if that elegant chocolate shell concealed not just delicious frosting, but a vibrant, technicolor rainbow? The idea sparked an immediate thrill, promising an unexpected moment of joy with every single bite. This innovative approach transforms a familiar treat into a truly memorable dessert, perfect for surprising your guests.
But the magic doesn’t stop at the rainbow. Nestled beneath that colorful surprise lies a wonderfully moist and tender green velvet cake. This isn’t just a simple cake dyed green; it’s a thoughtfully adapted classic. Taking cues from the beloved red velvet cake, we’ve replaced the red food coloring with a vibrant green gel, creating a stunning emerald hue that’s both festive and visually striking. The subtle hint of cocoa, combined with buttermilk, yields a cake that is exceptionally soft, rich, and flavorful, offering a comforting contrast to the bright frosting. To complete the St. Patrick’s Day theme, each cupcake is baked in a shimmering gold wrapper, symbolizing the elusive pot of gold found at the end of the rainbow. This thoughtful detail adds an extra layer of charm and makes these cupcakes truly special for the holiday.
Creating the rainbow buttercream is an art form in itself, and the result is nothing short of spectacular. We’ve meticulously layered swirls of red, orange, yellow, green, blue, and purple frosting, creating a vibrant spectrum that looks almost too beautiful to eat. Each color is distinct, yet they blend harmoniously to form a stunning visual display. While these cupcakes are undeniably gorgeous on their own, the experience is elevated even further once they are dipped in the rich chocolate shell. The initial crunch of the chocolate gives way to the smooth, creamy frosting, and then, the pièce de résistance: a cross-section reveal that showcases the hidden rainbow. This “wow factor” makes these Rainbow Green Velvet Cupcakes an unforgettable dessert, sure to elicit gasps of delight from everyone who tries them. You’ll find yourself captivated by the vibrant hues, almost reluctant to take that first bite, but utterly rewarded when you do.
The beauty of these St. Patrick’s Day cupcakes lies not only in their appearance but also in the delightful textural interplay. The tender crumb of the green velvet cake, the smooth, sweet layers of rainbow buttercream, and the satisfying snap of the chocolate shell combine to create a symphony of flavors and textures. Every component is thoughtfully designed to contribute to an overall exceptional dessert experience. These aren’t just cupcakes; they are edible works of art, perfect for celebrating holidays, birthdays, or any occasion that calls for a touch of extraordinary sweetness. Preparing these cupcakes is a truly rewarding endeavor, from mixing the vibrant green batter to carefully piping each colorful stripe of frosting. The process itself is a creative outlet, culminating in a dessert that brings immense joy to those who make it and those who get to indulge in it.
Ready to bake your own batch of these magical treats? Below you’ll find the complete recipe, meticulously detailed to guide you through each step. From preparing the perfectly moist green velvet cake batter to crafting the vibrant rainbow buttercream and achieving that flawless chocolate shell, we’ve got you covered. This recipe yields a generous two dozen cupcakes, making them ideal for sharing with family, friends, or bringing to a festive gathering. Get ready to impress everyone with these show-stopping Green Velvet Cupcakes with Rainbow Frosting!
Green Velvet Cupcakes
These Green Velvet Cupcakes are the perfect St. Patrick’s Day dessert, featuring a delightful green velvet cake and a vibrant rainbow buttercream frosting, all encased in a crisp chocolate shell!
- Author: Lauren Kapeluck
- Yield: 24 cupcakes
- Category: Dessert
- Cuisine: Cupcakes
Ingredients
For the Green Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 ¾ cups granulated sugar
- 1 ½ cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce green gel food coloring
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
- Gold cupcake wrappers (24 count)
For the Rainbow Buttercream:
- 1 cup vegetable shortening
- 1 cup unsalted butter, softened
- 8 cups confectioners’ sugar (powdered sugar)
- ¼ – ½ cup heavy cream, as needed
- 1 teaspoon vanilla extract
- Gel Food Coloring (Red, Orange, Yellow, Green, Blue, Purple)
- 6 disposable piping bags
- 6 large round piping tips
For the Chocolate Shell:
- 24 ounces semi-sweet chocolate chips
- 6 tablespoons vegetable oil
Instructions
Make the Green Velvet Cupcakes:
- Preheat your oven to 350°F (175°C) and line two standard muffin pans with 24 gold cupcake liners. This recipe yields two dozen cupcakes.
- In a medium-sized bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. Whisk these dry ingredients together thoroughly until they are well combined and lump-free.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and vegetable oil. Beat on medium speed for about 2-3 minutes until the mixture is light and well combined.
- Add the eggs to the sugar and oil mixture one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
- Stir in the vanilla extract and the green gel food coloring. Mix until the color is evenly distributed and vibrantly green.
- Gradually add the flour mixture and the buttermilk to the wet ingredients, alternating between the two. Begin and end with the flour mixture, mixing on low speed until just combined, scraping down the sides of the bowl as necessary. Do not overmix.
- In a small separate bowl, combine the baking soda and distilled white vinegar. This mixture will foam immediately. Pour it into the cupcake batter and mix gently for about 10 seconds to incorporate. This reaction creates a light and airy texture.
- Fill each prepared cupcake liner approximately two-thirds full with the vibrant green batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in their pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. Ensuring they are completely cool is crucial before frosting.
Make the Rainbow Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable shortening and softened unsalted butter. Beat on medium speed for about 3 minutes until the mixture is light and creamy.
- Gradually add the confectioners’ sugar, two cups at a time, beating well after each addition. Continue to scrape down the sides of the bowl as needed to ensure a smooth, uniform frosting.
- Add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency. The frosting should be firm enough to hold its shape but soft enough to pipe smoothly.
- Mix in the vanilla extract until just combined.
- Divide the buttercream icing into six separate bowls. Tint each bowl with a different gel food coloring to create the rainbow spectrum (red, orange, yellow, green, blue, purple). For precise layering, use the following approximate amounts of frosting for each color: purple = 2 cups, blue = 1 ½ cups, green = 1 cup, yellow = ¾ cup, orange = ½ cup, red = ¼ cup.
- Fit each of the six disposable piping bags with a large round piping tip. Carefully fill each bag with one color of frosting.
- To create the rainbow effect, start with the purple frosting and pipe a small circle on the bottom center of the cooled cupcake. Then, pipe a smaller circle of blue frosting on top of the purple, followed by green, yellow, orange, and finally red on the very top, creating a tiered rainbow cone.
- Once all cupcakes are frosted, place them in the freezer for about 15 minutes. This crucial step will harden the buttercream, preventing it from collapsing or falling off when you dip them into the chocolate shell.
Dip the Cupcakes in Chocolate:
- Combine the semi-sweet chocolate chips and vegetable oil in a heatproof bowl. Place this bowl over a saucepan of simmering water (creating a double boiler setup), ensuring the bottom of the bowl does not touch the water.
- Stir continuously until the chocolate is completely melted and smooth. Remove the bowl from the heat.
- Pour the melted chocolate into a tall, narrow glass or container that is wide enough to comfortably fit the top of a cupcake. Allow the chocolate to cool for about 15 minutes at room temperature; it should still be liquid but not too hot.
- Remove a cupcake from the freezer. Holding the cupcake by its base, invert it and dip the frosted top straight down into the glass of cooled chocolate. Lift the cupcake out and allow any excess chocolate to drip back into the glass.
- Place the chocolate-dipped cupcakes back on the wire rack. Allow them to harden for about 15 minutes at room temperature, or briefly in the refrigerator, until the chocolate shell is firm to the touch.
These Green Velvet Hi-Hat Cupcakes are more than just a dessert; they’re an experience. Each bite delivers layers of flavor and texture – the slight crunch of the chocolate, the creamy sweetness of the rainbow buttercream, and the rich, tender green velvet cake. The visual delight of slicing one open to reveal the vibrant colors is truly unmatched, making these cupcakes an absolute showstopper for any occasion. Whether you’re celebrating St. Patrick’s Day or simply looking for a fun and impressive baking project, these cupcakes are guaranteed to bring smiles and joy.
MORE FESTIVE ST. PATRICK’S DAY RECIPES TO TRY:
- 10 St. Patrick’s Day Treats
- Mint Cookies N Cream Cake
- Leprechaun Hat S’mores
- Mint Cookies ‘N Cream Cupcakes
- Shamrock Cake