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Learn how to make leprechaun hat cupcakes for Saint Patrick's Day
Leprechaun hat cupcakes recipe & equipment:
• prepared cake batter
• mini ice cream cones
• black, green and yellow melting chocolate/candy
• yellow sprinkles
• Oreos
Procedure:
Preheat oven to 350F. Place 2-3 teaspoons of cake batter into mini cones and arrange cones in an aluminum foil topped cake pan. Cut a small "+" into the foil for the cone to sit. Bake for 12-15 minutes. Allow to cool completely. While cupcakes are baking, melt yellow chocolate and place into a piping bag. Squeeze a small amount out at a time in a small square shape for the buckle on the hat. While chocolate is still wet, sprinkle yellow sprinkles on top. Melt green chocolate in a heat proof bowl. Coat Oreos in green chocolate and set on parchment paper to dry. Dip the bottom of each cone into the green chocolate and turn cone upside down to harden on parchment paper. Melt black chocolate in a heat proof bowl. When green chocolate on Oreo's and cones has hardened, dip the naked portion of the cone into the black chocolate, right up to the line made from the green chocolate. Let a little bit drip off, and then place directly on top of Oreo. While black chocolate is still soft, attach the yellow buckle. Allow to harden completely.
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