1 package chocolate cake mix (regular size)
Pencil, paper, scissors and waxed paper
1 cup light green candy coating disks
24 chocolate wafers
2 tablespoons corn syrup, warmed
Gold pearl dust
2 packages (4.67 ounces each) mint Andes candies, chopped
1/2 cup heavy whipping cream
- Prepare and bake cake batter according to package directions for cupcakes; cool completely.
- Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
- Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
- Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake.