Chocolate Potted Mint Cupcakes

Since we’re nearing the end of May and I STILL haven’t started my garden, I thought I would poke a little fun at myself by making “potted plant” cupcakes instead. Inspired by Martha Stewart’s Potted Chocolate Mint Puddings, I started with a base of moist fluffy chocolate cake, followed by decadent whipped chocolate mint frosting, topped off with crumbled Oreos and fresh mint. This is one ‘plant’ that you won’t feel bad about killing!

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Cake recipe adapted from Java Cupcake

(makes 1 dozen cupcakes)

Ingredients:

1/2 cup unsalted butter

3/4 cup brewed coffee

1 tsp vanilla extract

1/4 cup + 2 Tbs unsweetened cocoa powder

1 cup sugar

1 cup flour

3/4 tsp baking soda

1/2 tsp salt

1/3 cup sour cream

1 egg

Chocolate Mint Frosting:

1 cup unsalted butter, softened

1/2 cup unsweetened cocoa powder, sifted

3/4 tsp peppermint extract

2 1/2 to 3 cups powdered sugar

2 Tbs milk

10 Oreo tops (without frosting), crushed

12 small sprigs of mint

Icing rose buds (optional)

Preheat oven to 350 degrees F (176 degrees C) and line a 12 cup muffin tin with cupcake liners.

(1.) In a medium saucepan, combine butter, coffee, cocoa powder, and vanilla over low-medium heat. Melt butter and whisk ingredients together until mixed. Remove from heat and set aside.
In a large bowl, sift sugar, flour, baking soda, and salt together and set aside. (2.) In a medium bowl, whisk together sour cream and egg. (3. & 4.) Slowly pour in chocolate mixture while continuously whisking together.

(5.) Make a well in the center of the flour mixture and pour in wet ingredients. (6.) Whisk to stir together until no lumps remain. (7.) Fill cupcake liners 3/4 of the way full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. (8.) When done baking, let cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack. Give them about 15-20 minutes to cool completely before frosting.

(9.) In a large bowl beat butter and cocoa powder together. (10.) Stir in peppermint extract and then beat in powdered sugar 1 cup at a time, scraping down the sides as needed. Add milk and continue to mix until frosting is light and creamy. (11.) Transfer frosting to a pastry bag and frost the tops of the cupcakes. I decided to be gross and use a round icing tip which resulted in cupcakes that looked like a pile of sh… sheer heaven. 😉 It honestly doesn’t matter what the frosting looks like because it’s about to get covered! (12.) Over a small plate, sprinkle crumbled Oreos over the frosting. For large chunks you may have to lightly press them into the frosting so they stay.

Garnish with a sprig of mint in the center of each one or you can add cute little icing rose buds as well. Serve right away!

If you’re making these the night before, follow all of the directions except for adding the mint sprig. Cover and refrigerate them until the next day. About an hour before serving, remove from the refrigerator so they can come back down to room temperature. Add the mint sprig and serve!