Plant Pot Cupcakes Garden-Themed
Spring has definitely sprung with these little chocolate seedling cupcakes, baked in plant pots, and topped with chocolate buttercream and Oreo crumb soil.
Equipment
- 1 Cupcake mold
- 12 Capsules for cupcakes
- 1 Stand mixer
- 1 Toothpick for inserting in the middle after baking
- 1 Wire rack for cooling
- 1 Pastry bag
- 1 Food processor To crush Oreo cookies
- 1 Modeling paste
- 1 Measuring cup
Ingredients
FOR THE FONDANT SEEDLINGS
- 1 Unit Edible green modelling paste
FOR THE CUPCAKES
- 150 g (5.3oz) Of high-quality dark or bittersweet chocolate (I opted for70% Lindt Excellence)
- 100 g (2/3 cup) of unsalted butter, softened to room temperature
- 200 g (1 cup) light brown sugar
- 2 Unit Large eggs
- 75 g (1/3 cup) plain or vanilla yogurt
- 175 g (1½ cups) of plain or all-purpose flour
- 25 g (3 tablespoons) cocoa powder
- 1 tbsp Baking powder
- ½ tbsp Bicarbonate of soda (baking soda)
- Pinch of salt
- 240 ml (1 cup) milk
- 1 tbsp Vanilla extract
FOR THE BUTTERCREAM
- 340 g (1½ cups) unsalted butter, at room temperature
- 120 g (1 cup) cocoa powder
- 625 g (5 cups) icing sugar or powdered sugar
- 120 ml (½ cup) milk
- 6 Units Oreo cookies
Instructions
For the fondant seedlings
- You will need to make the seedlings at least 12 hours before assembling the finished cupcakes, as the modelling paste needs time to dry and harden. Mold the dough in your hands and form 12 small plant shapes, ensuring each has a stem long enough to be placed on top of the cupcakes. Leave them out to air-dry (I left mine overnight).
For the cupcakes
- Preheat the oven to 190 °C / 375 °F (170 °C fan) and line a cupcake or muffin tin with 12 food-safe plant pot cases, or just regular cupcake liners.
- Gently melt the chocolate by using a microwave or placing it in a heatproof bowl over a pot of simmering water. When melting chocolate in the microwave, it's crucial to stir it every 20 seconds to prevent burning. Set aside.
- Cream the butter using a stand or hand-held mixer, until it is pale and creamy, and has no lumps. Add the sugar and mix well.
- Incorporate the eggs individually, ensuring thorough mixing after each addition. Next, blend in the melted chocolate and yogurt until the mixture is smooth.
- Gradually add the flour, cocoa powder, baking powder, bicarbonate of soda, and salt, stirring gently to combine without over-mixing. Finally, pour in the milk and vanilla extract, mixing gently until the batter is fully combined.
- Fill the cupcake cases ¾ full, as the cupcakes will rise when baking. Bake in the oven for 20–22 minutes, or until a skewer or toothpick inserted into the centre comes out clean. Let it cool completely on a wire rack.
For the buttercream
- Cream the butter with a hand or stand mixer until it is pale and creamy, and no lumps remain.
- Combine the cocoa, powdered sugar, and milk with the butter, stirring thoroughly until the mixture is smooth and well-blended. Gather any mixture from the sides of the bowl and blend once more.
- Spoon the buttercream into a piping bag fitted with a large round nozzle (or a disposable piping bag with the end cut off), and pipe a large blob of buttercream on top of each cupcake.
- Put the Oreo cookies in a sturdy plastic bag and crush them with a rolling pin until they’re finely crumbled. Alternatively, a food processor or blender can also be used to achieve the same texture. Transfer the crumbs to a small bowl, then carefully dip the tops of each cupcake into the crumbs for coating. Make sure all the buttercream is completely covered with the 'soil', and then place the pre-made fondant seedlings into the top of each of the cakes.
Video
Notes
Fondant decorations may wilt after a day if they are in contact with buttercream. Therefore, it is best not to place them on top of the cupcakes until they are ready to be served.
To maintain freshness, store the cupcakes in an airtight container in a cool, dry place; they will keep well for 3-4 days. Undecorated cupcakes can be frozen for 2-3 months; just thaw at room temperature and then frost with frosting. The frosting can also be frozen for 2-3 months; thaw overnight in the refrigerator and use immediately.