Flower Pot Cupcakes
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
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
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.