I have always loved dirt cake but I have to be very careful since most are made with cream cheese and I am allergic to it. I was so excited to eat these cupcakes. Not only do they contain actual cake in addition to the Oreos , they don't have cream cheese in them.
I found the small, plastic flower pots in the dollar section of Target. I swear I am in there every day! They were sold in packs of four and I only bought two packs the first time around. When I went back for more they were half price. I figure that $3.00 for 16 flower pots is a very good deal. Especially since they were a perfect size for my cupcakes.
These can be garnished with gummy worms, fake flowers or anything else you can think of. The pots can even be reused for another project. If your flower pots have holes in the bottom be sure to cover them before inserting the cupcakes. I just used a piece of aluminum foil.
If you haven't already done so, please check out the giveaway I have going on right now. Be sure to enter soon! It ends on Saturday and the winner will be announced on Monday.
Check out Hoosier Homemade's Cupcake Tuesday and It's A Blog Party Delicious Dishes!
Chocolate Oreo Cupcakes
(Makes approx. 30 regular cupcakes)
2 ½ cups all purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2/3 cup butter
1 3/4 cups sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 ¼ cup whole milk
1 package Oreo cookies
Preheat oven to 350 degrees. Line muffin tins (or grease and flour them) and set aside.
Place one row of Oreos from the package in a zip top bag. Break into bite size chunks. Set aside. The remainder of the package will be used later for the topping.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla until well incorporated. Add the dry mixture in thirds alternating with the milk. Mix well after each addition. Fold in the Oreo chunks and stir just until mixed.
Scoop ¼ cup of batter into each liner. Bake for 13-16 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes before removing to wire rack to cool completely. When cool, remove the paper liners if they were used before inserting into flower pots.
Chocolate Pudding Mousse
2 boxes Jell-O instant chocolate pudding
4 cups whole milk
16 ounces Cool-Whip
Beat together both boxes of pudding with the whole milk. Refrigerate until firm. Stir in Cool-Whip until well blended. Top the cupcakes and spread smooth.
Oreo Crumb Topping
Place the remainder of the Oreos into a food processor or blender. Pulse until fine crumbs are formed. Spread an even layer over pudding in flower pots. Garnish with gummy worms or fake flowers.