pottedcakes

Potted Espresso & Salted Caramel Mud Cakes

Potted Espresso Cakes via Sweetapolita Happy Fall! Kind of kooky time for me to be sharing a perfectly springy dessert, but this past weekend I did some desserts for a very special woman celebrating her 60th birthday. Kathy, my father-in-law's wife and my close friend, is very passionate about all things garden. Her family threw her a huge surprise party, and I knew immediately that I would have to explore some sweet garden-themed treats. These potted treats were one of the the ones I was most excited about. For a very brief moment, I thought I actually invented this concept--what a brilliant cakethrough!  See, I worked at an incredible restaurant in my twenties (so 16 years ago--ouch) where fresh bread was baked and served in full-size terracotta pots alongside whipped butters in an array of flavours. As I remembered this, it dawned on me that it would work for cake too! And it would be darn cute . . . then I realized that it's been done before (by some woman named Martha, among others). Oh well, that wasn't going to stop me. I knew Kathy (and hopefully guests) would love them. And I was relieved to see how simple Martha's version with the mint sprig was, because it was the perfect solution to my needing something a little less time-consuming. Potted Espresso Cakes via Sweetapolita The potted cakes in these photos are actually the new & improved version since the weekend. There were a few things I wanted to change before I shared the recipe with you, taste-wise, so the girls and I grew a dozen yesterday. So what exactly is a Potted Espresso & Salted Caramel Mud Cake? It's a double dose of cupcake batter baked in the pot, but just not quite all the way, then brushed with espresso syrup for starters. Not baking all the way creates a gooey chocolate (slightly muddy) centre and a convenient concave middle perfect for filling with oozing salted caramel, toffee bits and dark chocolate, slightly-salted glaze. Then we cover them with chocolate cookie crumbs and Chocolate Pebbles , then top them with small mint sprigs.

Potted Espresso Cakes via Sweetapolita

The inspiration for the flavour combination was lingering in my mind since I made these cupcakes, and I think the textures and taste are exactly what you would want a spoonful of earth to taste like (okay, that was weird). And don't let the dry-dirt top fool you--underneath there is a rich, deep, gooey, crunchy, caramel-y and possibly religious experience. And cute all the while. Potted Espresso Cakes via Sweetapolita You can even cakelet-this-up by skipping the elegant mint sprig and espresso and burying a few gummy worms, a toasted marshmallow and chocolate pebbles (they taste like m&m's) below the surface. Maybe add a bright green fondant sprout, or pipe a few cheery flowers on top. Wow, that sounds pretty awesome actually. Let's add that to the week's bake list! Potted Espresso Cakes via Sweetapolita So here's the recipe just as I did these, but don't be alarmed by all of the steps and ingredients. Truthfully, these are so easy to do and pretty straight-forward. If you really want to make these on the fly, they'd be pretty great with even the chocolate cakes with your favourite chocolate frosting under all of those crumbs & pebbles. Either way, play around and have fun with it--it's almost impossible to not smile when you look around and see a roomful of adults eating dirt out of mini flower pots. Good luck & enjoy!

Potted Espresso & Salted Caramel Mud Cakes

  • 3/4 cup flour
Sweetapolita's Notes:
  • Each potted mini cake is the equivalent to 2 chocolate cupcakes, so can be either 1 or 2 servings.
  • For a fun serving idea, tie 1 or 2 wooden forks to the side of each pot using rustic twine.
  • For a simpler (and quicker) version, you can simply bake the potted cakes and top with your favourite chocolate frosting or glaze, and then finish off with the cookie crumbs, pebbles and mint.
  • For a super-fun kids' version, hide a few gummy worms in the cake, stuff a toasted marshmallow inside and finish with bright green fondant "sprouts" in place of the mint (or even piped buttercream flowers).
  • Be careful to not add too much chocolate glaze--if there's too much glaze pressed against the inside edges of the pots, the oil in the butter will start to leave marks on the outside of the pots.
  • For a garden-themed party, serve these cakes on round iron plant stands (they look like cake plates with wheels), or place them in a tray filled with more chocolate pebbles.
  • For a garden-themed party, serve these cakes on round iron plant stands (they look like cake plates with wheels), or place them in a tray filled with more chocolate pebbles.
Good luck & enjoy!
Rosie Alyea

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