Our Summer may be almost over but the cactus craze is certainly far from over!
I had promised a ‘Bake Off’ Recipe in our last post, but I had to squeeze in these delightful little Double Chocolate Cactus Pudding Pots when I had long used my cactus cookie cutter, and saw the cute collection of the tiny plant pots in our local garden centre. I came across this amazing little recipe many years back online by a very talented and creative baker named Sweetapolita. She baked up some Potted Espresso & Salted Caramel Mud Cakes in small terracota pots and I was blown away just how great this idea was. You could serve these at any Summer BBQ, or Garden themed birthday party and everyone would be very impressed.
We have used our Chocolate Cupcake Recipe in our pots, topped off with a simple chocolate buttercream, lots of crushed oreos to look like compost soil and then finished with a sweet fondant cactus shape on top.
Our chocolate cupcake recipe is a very simple one, and a very delicious one too. A bowl of dry ingredients, a bowl of wet ingredients all mixed together before poured into cupcake cases, or garden pots to bake! I love a time saving recipe when the kids have me out and about so much on school runs and play dates 🙂
We served our chocolate pudding pots with mini wooden spoons, which are perfect for tucking down into the chocolate mess. Our spoons, and napkins are from Hello Party and our Wooden Cactus Garland by Ginger Ray which just maakes the perfect decoration for indoor or outdoor party.
And tuck in to that chocolate mess!
- Makes 12
- 125gr Plain Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 75gr Light Soft Brown Sugar
- 75gr Granulated Sugar
- Pinch of Salt
- 1 Egg
- 1 Tsp Vanilla bean paste or extract
- 150ml Buttermilk
- 40ml Vegetable Oil
- 80ml Hot Coffee
- 50gr Dark Chocolate (70%+ Cocoa solids)
- 200gr Unsalted Butter
- 250gr Icing Sugar
- 1 Tsp Vanilla bean paste or extract
- Pinch of Salt
- 100gr Dark Chocolate (70%+ Cocoa solids)
- 12 Mini Terracotta Plant Pots 7cm High
- Baking or Parchment Paper
- Oreo Biscuits
- 250gr White Fondant/Sugarpaste
- Cactus Cookie Cutter (see notes)
- Green Edible Pen or Food Colouring
- Preheat your oven to 170C and place all of your pots onto a baking tray.
- Cut out 12 mini circles to place in the bottom of all of your pots. Draw around your pots to use as a guide.
- Sieve all of your dry ingredients into a large mixing bowl and use a hand whisk to mix all together well, set aside.
- In a small bowl crack in your egg and whisk lightly and then weigh your buttermilk and oil into the bowl. Make up your hot coffee with 1 tsp of coffee granules and 80ml water, stir then add into the egg/buttermilk mix. Add your vanilla and then whisk together with a fork.
- Break up your dark chocolate and melt in the microwave, checking and stirring at 10 second intervals until smooth and creamy with no lumps.
- You are now going to add everything into the dry mix in your large mixing bowl and use your hand whisk to slowly mix everything together, scraping the sides then mixing around and around more vigorously until the chocolate cake mix is smooth with no lumps.
- Add your mix into the your pots until all half full.
- Bake in the centre of the oven for 15 minutes, checking with a toothpick or small sharp knife tip which should come out clean with no wet mixture on it.
- Leave to cool completely on the baking tray.
- Whisk your soft butter either in a stand mixer, or with an electric hand whisk for 3 to 4 minutes until and then add your icing sugar, milk, vanilla, pinch of salt and mix for a further 2 minutes until fluffier. Scrape down the sides of a bowl with a spatular.
- Melt your dark chocolate in the microwave, checking and stirring at 20 seconds until smooth and creamy with no lumps.
- Add your melted chocolate into the bowl and then mix for a further minute.
- You can either pipe on your buttercream or spoon on using a couple of tablespoons just to cover the tops of the pot cakes. I piped my buttercream onto my cakes by adding my buttercream into a large piping bag fitted with an Ateco 887 nozzle and piping a swirl onto the top of the pot cake.
- Crush about 10 oreos in either a freezer bag or bowl with a rolling pin and then sprinkle on top of your buttercream.
- Dust your clean work surface with icing sugar and out your white fondant to roughly 5mm thickness. You can colour your fondant completely with green food colouring if you wish.
- Cut out your cactus toppers and place on a plate or piece of baking/parchment paper to dry out overnight.
- I used a small paintbrush to draw small little green lines all over the toppers with green food colouring.
- Place into your pot cakes before serving.
- *This Recipe is courtesy of Sweet Enchanted, please credit if sharing or reposting.
♥ You can make your chocolate cake pots and the buttercream a couple of days ahead and then decorate with Oreos and your toppers on the day you will be serving them. Your fondant toppers will keep up to a month in a tupperware container.
♥ To make our cactus toppers we used Renshaw Ready to Roll Icing Fondant painted with Kitchen Craft Cake Decorating Brushes and Sugarflair Party Green Food Colouring. Our Cactus Cookie Cutter was purchased here on Ebay. You could also use a green edible food pen to draw your lines.