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Flower Pot Cupcakes
Course
Dessert
Keyword
Dessert
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
Servings
24
Calories
241
kcal
Ingredients
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
Instructions
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.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
33
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
252
mg
|
Potassium:
70
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
40
IU
|
Calcium:
53
mg
|
Iron:
1
mg