st. patrick's day cupcakes

1 recipe, 3 St. Patrick’s Day cupcakes! Here are step-by-step decorating instructions

These are the cutest St. Patrick’s Day cupcakes, and not to mention, delicious!

When it comes to food and holidays, we like to go all out! This cupcake base is a rich mint chocolate cupcake, filled with fluffy marshmallow filling, topped with creamy mint cookies and cream buttercream.

Ashley Mitchell shares three ways to decorate your St. Patrick’s Day cupcakes.

For more recipes and ideas from Ashley, connect with her on Instagram at @tinybirdbakeshop.


Mint Cookies and Cream Cupcakes



  • 1 ¾ cups all-purpose flour
  • 2 cups of granulated sugar
  • ¾ cup cocoa powder
  • ¾ teaspoons of baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup hot water
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 ½ teaspoons pure vanilla extract
  • 2 teaspoons crème de menthe flavor (I like to use the LorAnn brand!)

Marshmallow Filling

  • 1 cup powdered sugar
  • 1 cup unsalted butter (slightly chilled)
  • 1 7oz jar of marshmallow crème
  • 2 teaspoons pure vanilla extract
  • Green food dye (optional)

Mint Cookies and Cream Buttercream

  • 2 cups unsalted butter, slightly chilled
  • 6 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons crème de menthe (add more to taste)
  • 16 Oreos, finely ground (use a food processor)



  1. Preheat oven to 325 degrees F and spray two 12-cup standard muffin pans with cooking spray. Then line with cupcake liners.
  2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In a medium bowl, combine eggs, hot water, buttermilk, oil, vanilla, and crème de menthe.
  4. Pour the wet into the dry mix and whisk just until combined. Do not over mix.
  5. Divide batter between the two cupcake pans, filling each cup about 2/3 full.
  6. Bake until a toothpick can be inserted and come out with moist crumbs/clean. About 16-18 minutes. Cool on a cooling rack completely before frosting the cupcakes.


Marshmallow Filling

  1. In a medium size bowl, use an electric hand mixer to combine butter and sugar until fluffy.
  2. Add in vanilla and marshmallow crème and mix until combined. Add in green coloring if desired and set aside.


Mint Cookies and Cream Buttercream

  1. Beat butter in a stand mixer on medium/high until light and fluffy, between 3 and 5 minutes.
  2. Add in powdered sugar 2 cups at a time, mixing on low just until combined.
  3. Add in the vanilla, heavy cream, crème de menthe, and green food dye and mix on high until light and fluffy (5-8 minutes.)
  4. Add in the Oreo crumbles and mix once more until combined.
  5. Beat with a wooden spoon to whip out air pockets.


  1. Rather than cutting out the centers, push a whole in the center of the cupcakes down to make room for the filling.
  2. Put marshmallow filling in a piping bag and cut a hole big enough to fill the center of each cupcake. Fill each cupcake to the top of the center.
  3. Put buttercream in a large piping bag that has a large round piping tip in it.
  4. Swirl buttercream on top of each cupcake, covering the hole where the filling sits.
  5. Top with a whole Oreo.
  6. Enjoy

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