Flowerpot Cupcakes
Transform your dessert table into a blooming garden with these delightful Flowerpot Cupcakes! Perfect for spring celebrations, garden parties, or just a touch of whimsy, these chocolate cupcakes are baked in adorable miniature flowerpots (or regular cupcake liners) and decorated to resemble tiny potted plants. A moist cocoa-rich base is topped with vibrant green buttercream "grass," a sprinkle of crushed chocolate cookies to mimic "soil," and colorful candy flowers for a charming final touch. Not only are they visually stunning, but they’re also easy to make with pantry staples and a few creative decorations. Whether you’re baking with kids or impressing guests, these edible flowerpots are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking powder
- 1 teaspoons Baking soda
- 1 teaspoons Salt
- 2 large Eggs
- 1 cups Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
- 1 cups Crushed chocolate sandwich cookies
- 2 cups Buttercream frosting
- 1 assorted Food coloring (green and flower colors)
- 12 pieces Candy flowers or gummies
- 12 pieces Miniature flowerpots or cupcake liners
Instructions
Preheat your oven to 350°F (175°C) and prepare a muffin tin with either cupcake liners or miniature flowerpot-shaped containers.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth and combined.
Slowly stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly among the prepared cupcake liners or flowerpots, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes from the oven and let them cool completely before decorating.
While the cupcakes cool, prepare the buttercream frosting. If needed, divide and dye portions of the frosting with green food coloring for 'grass' and other colors for flower accents.
Frost the top of each cooled cupcake with a layer of green buttercream frosting to resemble grass.
Sprinkle the crushed chocolate sandwich cookies over each frosted cupcake to create the look of soil.
Add candy flowers or gummy decorations on top to resemble planted flowers.
Serve the Flowerpot Cupcakes in the miniature flowerpots or as standalone treats and enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 53.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
