Go Back
Print
WALL-E Sprout Cupcakes (chocolate cupcakes with Oreo dirt and chocolate sprout) with a plastic figure of WALL-E

WALL-E Plant Cupcakes

WALL-E's Sprout Cakes are black chocolate cupcakes with a marshmallow filling. They’re topped with black chocolate frosting, Oreo crumb dirt, and a chocolate sprout!

Course Dessert
Keyword Earth Day, WALL-E
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cupcakes

Ingredients

Black Chocolate Cupcakes

  • 1 cup granulated sugar
  • ½ cup + 6 tablespoons all-purpose flour
  • 6 tablespoons black cocoa powder
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water

Marshmallow Frosting

  • 10 tablespoons unsalted butter, softened
  • 3 ounces marshmallow fluff or creme
  • 1 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Black Chocolate Frosting

  • ¼ cup unsalted butter, melted
  • ⅓ cup black cocoa powder
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Decoration

  • 10-12 Oreo cookies, crushed into fine pieces
  • ½ cup green candy melts

Equipment

  • brown free standing baking cups
  • piping bags
  • wax paper

Instructions

Black Chocolate Cupcakes

  1. Preheat the oven to 350 F. Place freestanding cupcake wrappers on a baking sheet.
  2. In a large bowl, combine sugar, flour, baking powder, baking soda, salt, and black cocoa powder.
  3. Add egg, milk, oil, and vanilla. Beat on medium speed until combined, about 2 minutes.
  4. Stir in boiling water. Batter will be thin and runny.
  5. Pour batter into the prepared baking cups, filling each cup about ½ -⅔ full.
  6. Bake cupcakes for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Marshmallow Frosting

  1. On medium speed, beat butter until light and fluffy, about 2 minutes.
  2. Add in marshmallow fluff and beat on low speed just until combined, about 30 seconds.
  3. Gradually add in powdered sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.
  4. If desired, stir in a few drops of green gel food coloring.
  5. Transfer the frosting to a piping bag.

Black Chocolate Frosting

  1. Combine the melted butter and black cocoa powder in a medium bowl.
  2. Alternately add the powdered sugar and milk. Beat until spreadable.
  3. Stir in the vanilla.

Chocolate Sprouts

  1. Place green candy melts in a plastic piping bag.
  2. Heat in the microwave, checking it every 30 seconds, until melted.
  3. Place a piece of wax paper onto a flat work surface.
  4. Pipe a sprout pattern onto the wax paper.
  5. Let the candy melts set, about 15 minutes.

Assembly

  1. Using an apple corer, remove the center of each cupcake. If the cupcakes feel sticky and are hard to work with, place them in the refrigerator to chill for 10-15 minutes.
  2. Fill each cupcake with vanilla buttercream by placing the tip of the piping bag in the center of the cupcake and applying even pressure on the bag until the frosting fills the cupcake.
  3. To decorate the cupcakes, use an offset spatula to spread a layer of the chocolate buttercream onto the top of each cupcake.
  4. Sprinkle a layer of Oreo pieces on top of the chocolate buttercream.
  5. Gently press a chocolate sprout into the center of each cupcake.