These flowerpot cupcakes are a wonderful celebration of the spring season — and they’re unbelievably easy to make! The terracotta pots give character, making them perfect for garden parties. The soft and moist chocolate cupcakes are topped with a luscious milk chocolate ganache and decorated with mint sprigs and edible flowers. Added bonus: with just one bowl, cleanup is easy peasy.
One-Bowl Chocolate Flowerpot Cupcakes
Prep Time: 20 minutes
Bake Time: 25 minutes
Rest Time: 1 hour
Total Time: 1 hour, 45 minutes
Servings: 6 cupcakes
Ingredients:
Cupcakes
90 ml all-purpose flour
2 Tbsp cocoa powder
½ cup sugar
½ tsp cornstarch
½ tsp baking powder
½ tsp baking soda
¼ cup buttermilk
¼ cup brewed black coffee
2 ½ Tbsp oil or melted butter
1 large egg
Ganache
½ cup whipping cream
¾ cup milk chocolate
Assembly
¼ cup chocolate cookie crumbs
6 sprigs mint leaves
8-10 edible flowers
6 small terra cotta pots
Directions:
1. Preheat the oven to 325°F. Line a muffin tin with paper cups.
2. In a bowl, combine all the ingredients listed for the cupcakes. Using an electric mixer or whisk, combine to form smooth mixture.
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3. Using an ice-cream scoop or spoon, fill the cupcake pan with the batter. Bake for 25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.
4. While the cupcakes are cooling, for the ganache: add the whipping cream and milk chocolate in a microwave safe bowl. Microwave for 1-minute intervals, mixing after every minute until combined.
5. Refrigerate the ganache mixture for 30 minutes (or until it is cold and thick). Once cool, take it out of the refrigerator and using an electric mixer with a whisk attachment, mix to a thick creamy consistency.
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6. Using either a spoon or a spatula, spread the ganache onto the cupcakes and sprinkle the chocolate cookie crumbs. Then, add the mint sprigs and edible flowers. Finally, insert the prepared cupcakes into miniature terracotta pots.
