A pull-apart cake shaped like a Leprechaun's Hat made using mint chocolate chip cupcakes topped with minty green frosting and a modeling chocolate hat band and buckle makes a festive St. Patrick's Day dessert.
Combine the cake mix, water, oil, eggs, sour cream, pudding mix, and peppermint extract together in a large mixing bowl.
Toss 1 tablespoon of flour with 1 cup of mini chocolate chips then stir them into the cake batter.
Bake the cupcakes for 16-20 minutes. A toothpick inserted into the cupcakes should come out with just a few moist crumbs or the cakes should spring back when you press a finger on top.
Add more milk, as needed to make the frosting soft enough to pipe through a star tip, yet firm enough to hold it's shape, and add more green food coloring until you get a vibrant Kelly green (the color will intensify as the frosting sits).
Cut one 8 inch by 1 1/2 inch strip for the hat band.
Cut rice krispie treats in half then shape them to fit in between the cupcakes, filling in the gaps.
Frost the entire surface of the Leprechaun Hat Cupcake Cake with green frosting.
Set the black modeling chocolate band over the first row of 3 cupcakes just above the hat's brim.
You will have an additional 10 cupcakes you can frost and serve separately.