5 from 3 votes
pull-apart leprechaun hat cupcake cake with someone pulling a cupcake from the cake
Leprechaun Hat Cupcake Cake
Prep Time
45 mins
Cook Time
16 mins
cooling time
1 hr
Total Time
1 hr 1 min
 

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. 

Course: Dessert
Cuisine: American
Keyword: cupcake cake, St. Patrick's Day cake
Servings: 24
Calories: 409 kcal
Author: Beth
Ingredients
Mint Chocolate Chip Cupcakes
  • 1 box (15.25 ounce) yellow or white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup instant vanilla pudding mix
  • 1 teaspoon peppermint extract
  • green food coloring
  • 1 tablespoon flour
  • 1 cup mini chocolate chips
Frosting
  • 1 cup vegetable shortening, preferably hi-ratio shortening
  • 1/2 cup butter, softened
  • 6 cups powdered sugar
  • 3 tablespoons milk, plus up to 3 tablespoons more, if needed
  • 1 teaspoon peppermint extract
  • green food coloring
Decorations
  • 4 ounces black modeling chocolate (candy clay, or fondant)
  • edible gold luster dust
Assemble the Cakes
  • 3 Rice Krispie Treats
Instructions
Mint Chocolate Chip Cupcakes
  1. Allow the cake ingredients to sit at room temperature for about an hour.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Line 24 cupcake cavities with cupcake liners.
  4. Combine the cake mix, water, oil, eggs, sour cream, pudding mix, and peppermint extract together in a large mixing bowl. 

  5. Use an electric mixer to beat on low for 30 seconds.
  6. Add drops of green food coloring until you get the desired shade of green coloring.
  7. Increase the mixer speed to medium and beat for 1 minute.
  8. Fill 24 cupcake cavities about 2/3's full with batter.
  9. 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.

  10. Allow the cupcakes to cool for 10 minutes in their pans then remove them and set them on a cooling rack.
Frosting
  1. Beat the shortening and butter together until well combined using an electric mixer.
  2. Add the powdered sugar and beat until light and fluffy.
  3. Add the peppermint extract, 3 tablespoons of the milk, and drops of green food coloring and beat until fully incorporated and the frosting is smooth.
  4. 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).

Decorations
  1. Roll out the black modeling chocolate to about 1/8th inch thickness.
  2. Cut one 8 inch by 1 1/2 inch strip for the hat band.

  3. Cut one 2 inch square then cut out a 1 1/4 inch square from the center.
  4. Cut two 1 3/4 inch long by 1/8th inch wide strips to attach to the backside of the square along the top and bottom edge.
  5. Brush gold luster dust over the flat side of the square.
Assemble the Cakes
  1. Arrange one row of 5 cupcakes along the bottom edge of a rectangle cake board or platter to form the hat's brim.
  2. Stack three rows of three cupcakes above the hat's brim.
  3. Cut rice krispie treats in half then shape them to fit in between the cupcakes, filling in the gaps.

  4. Fill a pastry bag fitted with an open star tip with green frosting.
  5. Pipe frosting stars over the cupcakes.
  6. Frost the entire surface of the Leprechaun Hat Cupcake Cake with green frosting.

  7. Set the black modeling chocolate band over the first row of 3 cupcakes just above the hat's brim.

  8. Place the buckle in the center of the hat brim.
  9. Serve!
Recipe Notes

You will have an additional 10 cupcakes you can frost and serve separately.