Flower Pot Cupcakes

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Flower Pot Cupcakes

Prep Time 10 minutes
Cook Time 22 minutes
Servings 24


  • 1 box (15 to 18 ounces) Devil’s food cake mix
  • 1 box (3.4 ounces) Instant chocolate pudding mix
  • 3/4 cup Vegetable oil
  • 4 Eggs
  • 1/2 cup Water
  • 1 can Chocolate frosting
  • 10 to 30 Mini flower pots, depending on size (2.5 inch tall pots make about 24 servings)
  • 1 pkg Oreo Cookies
  • Cupcake liners
  • Lollipops on a stick (enough for number of pots)
  • Spearmint leaf candies - cut in half lengthwise


  • Preheat oven to 350 degrees.
  • In a large bowl, use a mixer to beat the first 5 ingredients together until smooth.
  • Line muffin tins with cupcake liners.
  • Scoop batter into muffin cups about 2/3 full.
  • Bake for 18 to 22 minutes.
  • Remove from oven and let cool completely.
  • Crush Oreos in a food processor or by hand in a Ziploc bag.
  • Frost cupcakes. Sprinkle cupcake tops with a generous amount of cookie crumbs to look like dirt.
  • Place cupcakes in flower pots.
  • Decorate each flower pot a with a lollipop pushed down in center and 2 spearmint leaves on each side.
  • You can make minis, medium or Texas-size cupcakes.
  • Use the correct cupcake liner and tin to fit snuggly in the flower pot.


Calories: 241kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 252mg | Potassium: 70mg | Fiber: 1g | Sugar: 23g | Vitamin A: 40IU | Calcium: 53mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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