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Chocolate Cactus Cupcakes 4-Ways

Chocolate Cactus Cupcakes 4-Ways

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You will not be harmed by these chocolate cactus cupcakes made with Rice Krispies treats and buttercream.

Recipe

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CHOCOLATE CACTUS CUPCAKES WITH CHOCOLATE BUTTERCREAM 4-WAYS
Servings:

serving time24

Ingredients

  • Chocolate cupcakes:

  • 3/4 cup cocoa powder

  • 3/4 cup hot water

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 cups unsalted butter, melted

  • 2 1/2 cups sugar

  • 4 eggs, room temperature

  • 2 tablespoons vanilla extract

  • 1 teaspoon instant espresso powder

  • 1 cup sour cream, room temperature

  • Chocolate buttercream:

  • 12 tablespoons butter, softened

  • 4 cups powdered sugar

  • 1 cup cocoa powder, sifted

  • 1/3 cup whole milk

  • 1 tablespoon vanilla extract

  • 1 teaspoon instant espresso powder

  • Cake pops:

  • 6 cooled chocolate cupcakes, crumbled

  • 4 tablespoons cream cheese, room temperature

  • 1 tablespoon sugar

  • 1 teaspoon vanilla

  • Cacti:

  • Rice Krispies treats

  • Pretzel sticks

  • Coconut macaroons

  • Cake pops

  • Candy melts, various green shades

  • Coconut oil

  • Shredded coconut

  • Sprinkles, various shades of green and white

  • 24 cake pop sticks

Instructions

  1. Chocolate cupcakes:

  2. Preheat oven to 350 degrees. Whisk cocoa powder into hot water until no lumps are visible. In a medium bowl, sift together flour, baking soda, baking powder and salt.

  3. In the bowl of a stand mixer, add melted butter and sugar. Mix on medium speed until it has cooled a bit. Add eggs one at a time, beating well after each addition. Scrape down the bowl and add vanilla, instant espresso and cocoa powder mixture. When combined, reduce speed to low, add a third of the flour, mix a bit, then add half of the sour cream. Mix until combined, then repeat with the next third of the flour and the second half of the sour cream. Gently mix in the final third of flour.

  4. Fill lined cupcake tins 3/4 of the way full for each cupcake. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Turn out and cool on a wire rack.

  5. Chocolate buttercream:

  6. In the bowl of a stand mixer, beat butter until creamy. Add sugar, milk and cocoa powder and mix well at medium speed. Turn mixer down to low speed and mix in vanilla and espresso powder. Let mixer run for a few turns to remove any air bubbles. Spread or pipe on cooled cupcakes.

  7. Cake pops:

  8. Mix together sugar and softened cream cheese. Add cupcake crumbles and mix until you have a uniform 'dough'. Press into cannele molds or whatever shape you desire.

  9. Cacti:

  10. Form Rice Krispies treats into the shape of cacti.

  11. Melt candy melts of desired color, thinning the melts out a bit with coconut oil to reach dipping consistency. Dip cake pop sticks into melt and insert sticks into the cake pops, Rice Krispies treats and macaroons. Place pops into refrigerator to set the sticks.

  12. When the sticks are set, dip the pops and pretzel sticks into the candy melt mix. Garnish with sprinkles, drizzles of candy melts, buttercream and sugar flowers and candies of your choice. 'Plant' your cacti in the cupcakes and arrange some candy rocks around the base. Continue until all cupcakes are decorated.

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