Flower Pot Cupcakes
Ingredients:
1 box (15 ounces) devil’s food cake mix
1 box (3.4 ounces) instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup water
1 cup heavy cream
1 bag (12 ounces) semi-sweet chocolate chips
24 small (2.5 inch tall) flowerpots
1 bag (12 ounces) semi-sweet chocolate chips
1 cup heavy cream
1 pkg. Oreo Cookies
24 lollipops on a stick and 24 spearmint leaf candies, cut in half lengthwise
Directions:
Preheat oven to 350 degrees. In a large bowl, use a mixer to beat the first 6 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.
Heat cream in the microwave or on stove until very hot but not boiling. Add chocolate chips and stir until smooth. Let cool just a bit so that it’s not too hot. Dip top of cupcakes in warm chocolate ganache.
Crush Oreos in a food processor or by hand in a Ziploc bag. 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.
Makes about 24 cupcake flowerpots.
