by Amanda Palmer, The Pajama Company Editor

The title alone makes the day sound heavenly. I know that tomorrow is the actual day but I wanted to get this post out in case you are interested in making my yummy Shamrock Cupcakes for dessert (recipe is found below). But I must say a Happy St. Patrick’s Day to all the lovers of the Irish and Irish alike!

I am not Irish (Italian and German by blood) but my wonderful husband is, every year I make the “Irish Boiled Dinner” of cabbage and corned beef yes I know that it is really a New England Boiled Dinner. I do give it a little Irish twist I don’t “boil” the meal I actually cook it in a counter top oven roaster and instead of water I use a pint or two of dark stout beer. I also cook cabbage, potatoes, carrots and the corned beef.

Dinner is usually a casual event in my home. We sit at the table and discuss our day, but dress code for most of us is our pajamas (my husband works nights and is usually getting up from sleeping all day). I will use any excuse to wear pajama just because they are so comfortable, and my kids are the same.

The Pajama Company has these cute Munki Munki “Kerry’s Farm” Poplin pajamas that are perfect for St. Patrick’s Day (because the are green)

There are so many different styles of pajamas at The Pajama Company you can literally wear a pair every single day for a year (and I think still have some left over).

I do want to mention that it is Maternal Health Monday on St. Patrick’s Day so 10% of your purchase will go to  a very worthwhile cause. How can you not indulge and get a cozy pair of pajamas for you and the whole family.

Now for the delicious cupcake recipe that I love making for my family…the best part is it is semi-homemade so you are not slaving in the kitchen all day.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: Makes 24 cupcakes

Ingredients:

• 1 (18.25-ounce) chocolate cake mix
• 1-1/4 cups water
• 2 tablespoons creme de menthe OR 2 tablespoons water and 1 teaspoon mint extract
• 1/3 cup butter, melted
• 3 eggs
• 1 cup mint chocolate chips
• 1 (8-ounce) package cream cheese, softened
• 3 tablespoons butter, softened
• 3 tablespoons creme de menthe liqueur OR 1 teaspoon peppermint extract
• 3 cups powdered sugar
• 1/3 cup heavy cream

Preparation:

Preheat oven to 350 degrees F. Spray 24 muffin tins with nonstick baking spray containing flour and set aside.

In large bowl, combine cake mix, water, 2 tablespoons creme de menthe OR 2 tablespoons water plus mint extract, melted butter, and eggs. Beat on low speed until moistened, then beat 2 minutes on medium speed. Stir in chocolate chips.

Divide among sprayed muffin tins. Bake 20-25 minutes or until cupcakes spring back when lightly touched with finger. Cool in tins 5 minutes, then remove to wire rack to cool completely.

In medium bowl, beat cream cheese, butter, 3 tablespoons creme de menthe OR peppermint extract, and 1 cup powdered sugar until fluffy. Gradually beat in 2 cups powdered sugar and 1/2 cup heavy cream until smooth. You can tint the frosting green with food coloring if you’re not using the creme de menthe. Frost cupcakes with this mixture.

Store covered at room temperature.

I hope you enjoy!