Looking for the perfect way to celebrate the spring holidays? These Chocolate Flower Pot Cupcakes are a such a fun way. Whether you are celebrating Earth Day, Mother’s Day or Easter – these cupcakes will brighten any occasion. They’re actually quite easy to make and look so cute on a dessert table!
Not only are they absolutely adorable, they taste great as well. While giving real flowers are a great gift or an awesome way to spruce up your home with that summer feel, those flowers don’t last very long…and can’t be eaten either! Why not give the gift of beauty and deliciousness with these Chocolate Flower Pot Cupcakes?
They are fun to look at, but even more fun to eat! The best part? Everything you need to make these adorable edible cupcakes can be purchased on Amazon and delivered right to your door.
Kids absolutely love helping to make these cute cupcakes too. I let the kids decorate the top and they become a fun dessert that they’ll love. I love them so much that I’ve served them as part of our Easter desserts!
Looking for even more great springtime treats? Check out some of these cute & fun spring treats that everyone will love:
How To Make Chocolate Flower Pot Cupcakes For Spring
There are a few kitchen tools you’ll need to make your Flower Pot Cupcakes. To start, you’ll need small tera cotta pots about 2-3 inches tall (find on Amazon or any dollar store).
The cupcakes will be baked in cupcake liners and you’ll use a muffin tin for baking. Lastly, purchase any cute pre-made Flower Icing and Leaf Icings. No need to pipe on the flowers yourself – save time (unless you want to do it yourself).
When To Make These Flower Pot Cupcakes
These cupcakes are perfect for any spring or summer occasion. They’re great for Earth Day, Mother’s Day or Easter. I also love the idea of making these cupcakes for a baby shower. Change out the type of flowers you use or make them all alike.
How To Make These Flower Pot Cupcakes Before An Event
The cupcakes can’t be decorated until they’ve cooled. So it’s best to allow enough time for the cupcakes to be decorated. If you’re serving the cupcakes for a special occasion, you can bake the cake portion the day before and decorate the cupcakes OR save the decorating part for the day of.
Store your cupcakes in Cupcake Storage Containers without the flower pots. If you don’t have a cupcake container, use any airtight food storage container. If the cupcakes are decorated, it’s important that they aren’t touchline or stacked.
Make the cupcakes up to 24 hours ahead of time. Keep the cupcakes away from direct heat. Add the terra cotta pot bottoms at the last minute before serving.
How To Store Leftover Cupcakes For Freshness
Transfer any leftover cupcakes to airtight containers – removing from the pots. I like to keep the cupcakes in the refrigerator. Just let the cupcakes thaw for a few minutes before enjoying again. For best freshness, enjoy the cupcakes within 5-6 days of baking.
Can You Freeze These Cupcakes?
Yes! These Chocolate Flower Pot Cupcakes are easy to freeze. Remove the cupcakes from the terra cotta pot. Transfer the cupcakes to a storage container. Freeze the cupcakes for up to 3 months. Store the cupcakes in the back of the freezer, where the temperature varies less. Let the cupcakes thaw on the countertop for several hours before enjoying again. Transfer back to the pots, if desired.
If you want to bake the cupcakes with a vanilla cake base (or any other flavor), you can still follow the directions for the topping. Sometimes I make a vanilla base and chocolate base to mix it up. So you know the difference, decorate the vanilla cupcakes with one color flower and the chocolate cupcakes with a different color flower. You’ll be able to tell the difference with just the color of the flower decor!
What You Need To Make Chocolate Flower Pot Cupcakes:
- All Purpose Flour
- Baking Soda
- Baking Powder
- Unsweetened Cocoa Powder
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Oreo Cookies
- Chocolate Frosting
- Tools: Muffin Tin, Cupcake Liners, Flower Icing Decor, Leaf Icing Decor, Small Terra Cotta Pots
Directions To Make Chocolate Flower Pot Cupcakes
Preheat the oven to 350 degrees and line the mini cupcake tin with cupcake liners. Combine the softened butter, granulated sugar, vanilla extract, milk and eggs mixing well.
Slowly fold in the dry ingredients. Fill each cupcake about 2/3 full of batter. Bake 18-20 minutes
Insert a toothpick around 18 minutes, if it comes out with no wiggle the cupcakes are done. Remove the cupcakes from the oven let cool completely.
Scrape the filling from the Oreos and place in a food processor OR put in a large freezer bag and crush using a rolling pin. Pour the crushed cookies into a small dish.
Once the cupcakes have cooled, gently press each cupcake into the small terra cotta pot. Generously frost each cupcake with chocolate frosting.
Dip the cupcake upside down in the crushed Oreo cookies. Place a small dab of frosting on the back of the Wilton flower icings and place on the top of the cupcakes.
Gently press a Wilton leaf icing into the cupcake next to the flower. Repeat with all cupcakes. Best served with a spoon or a fork.
Chocolate Flower Pot Cupcakes
These Chocolate Flower Pot Cupcakes are so cute for any summer or spring occasion!
- 1 1/3 C. all purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 3/4 C. unsweetened cocoa powder
- 3 tbsp. unsalted butter, softened to room temperature
- 1 1/2 C. granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 C. whole milk
- Oreo cookies
- 12 ct Cupcake tin
- Green cupcake liners
- Wilton Flower Icings
- Wilton Leaf Icings
- Chocolate frosting
- Small Terra Cotta Pots
1. Preheat the oven to 350 degrees and line the cupcake tin with cupcake liners.
2. Combine the softened butter, granulated sugar, vanilla extract, milk and eggs mixing well. Slowly fold in the dry ingredients.
3. Fill each cupcake about 2/3 full of batter. Bake 18-20 minutes
4. Insert a toothpick around 18 minutes, if it comes out 'without wiggle' the cupcakes are done.
5. Remove the cupcakes from the oven let cool completely.
6. Scrape the filling from the Oreos and place in a food processor OR put in a large freezer bag and crush using a rolling in. Pour the crushed cookies into a small dish.
7. Once the cupcakes have cooled, gently press each cupcake into the small terra cotta pot.
8. Generously frost each cupcake with chocolate frosting.
9. Dip the cupcake upside down in the crushed Oreo cookies.
10. Place a small dab of frosting on the back of the Wilton flower icings and place on the top of the cupcakes.
11. Gently press a Wilton leaf icing into the cupcake next to the flower. Repeat with all cupcakes. Best served with a spoon or a fork.
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Amount Per Serving: Calories: 417Total Fat: 16gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 43mgSodium: 329mgCarbohydrates: 65gFiber: 2gSugar: 47gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.