Chocolate Oreo Piranha Plants

on in Cupcakes

Chocolate Oreo Piranha Plants

This one is for all those Super Mario fans like myself. Though I did get some comments about them being from the Little Shop of Horrors, these are the Piranhas from Super Mario series. They are packed with sugar power and are ready to eat anything that approaches them…or to be eaten. 😉

If you are following me on Instagram, you’ve probably seen the picture of my first piranha plant dessert made from a macaron and a cake pop. That was a fun rainy day baking project I did 2 years ago.

The first appearance of Piranhas was in Super Mario Bros, 1985 – which happens to be my year of birth – perhaps that’s why I love these triffid-like plants so much!

I also own these cute piranha plant earnings my husband got for me a few years back, aren’t they just adorable?Chocolate Oreo Piranha Plants

Now back to what we got here! The warp pipe is a chocolate cupcake baked in ice cream cone, covered in green fondant and topped with Oreo crumbs. The plant is a no-bake Oreo cake pop covered in red and white fondant. Inner mouth is made from heart shaped pink sugar sprinkles and green stem and leaves are green fondant.

Chocolate Oreo Piranha Plants

Cupcake and Cake Pop recipes are included in this post (just keep scrolling down), extra ingredients needed are the following:

  • 300 grams green sugar paste/fondant
  • 150 grams red sugar paste/ fondant
  • 50 grams white sugar paste/ fondant
  • 50 grams light green sugar paste/fondant
  • 8-16 pink heart shaped sugar sprinkles
  • 2 extra Oreo cookies, filling removed and crushed
Chocolate Oreo Piranha Plants
Roll out green fondant and cut into cone height long stripes, you can use a dap of melted chocolate or icing to help it to stick.
Chocolate Oreo Piranha Plants
Cut 2cm wide long stripes out of green fondant and cover the last bit of the cone.
Chocolate Oreo Piranha Plants
Sprinkle crushed Oreo cookies on top.
Chocolate Oreo Piranha Plants
Roll out red fondant and cut into rounds diameter 6 cm (2.3 inch). Stick the lollipop stick through and cover the cake ball, reshaping the cake from the top for creating an open mouth.
Chocolate Oreo Piranha Plants
Push tiny holes in the cake using a fondant modelling tool and fill them with white fondant dots of different sizes.
Chocolate Oreo Piranha Plants
Make the lips out of white fondant pieces joined together, you’ll also need 4 teeth and heart shaped sugar sprinkles cut from the sharp end to form the inner mouth.
Chocolate Oreo Piranha Plants
Place ready flowers on a cake pop stand.
Chocolate Oreo Piranha Plants
Cover about 2 cm of the stem with light green fondant.
Chocolate Oreo Piranha Plants
Stick it in the middle of the pipe, you can also add light green fondant leaves and attach them to the stem.

Chocolate Oreo Piranha Plants

Ice Cream Cone Chocolate Cupcakes
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Servings Prep Time
8cupcakes 10minutes
Cook Time
25minutes
Servings Prep Time
8cupcakes 10minutes
Cook Time
25minutes
Ice Cream Cone Chocolate Cupcakes
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Servings Prep Time
8cupcakes 10minutes
Cook Time
25minutes
Servings Prep Time
8cupcakes 10minutes
Cook Time
25minutes
Ingredients
  • 50 grams dark chocolate melted
  • 40 grams unsalted butter
  • 80 grams soft brown sugar
  • 1 egg
  • 85 grams plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 100 mililiters milk
  • 1/2 teaspoon vanilla extract
  • 8 ice cream cones flat bottomed
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC and place ice cream cones in cupcake baking tray.
  2. Place butter and sugar in a mixing bowl and start beating on medium high speed, beat for 3 minutes then add the egg and continue beating for 5 minutes.
  3. Add melted chocolate and continue beating for about 2 minutes.
  4. Meanwhile in a separate bowl combine flour, salt, baking powder and baking soda. Place milk in a glass or small jug and add vanilla.
  5. Add both dry ingredients and the milk into the main mixture and keep beating, until incorporated and smooth.
  6. Spoon or pipe the batter into the ice cream cones up to about 2 cm from the top.
  7. Bake in preheated oven for around 25 minutes, until a toothpick inserted from the middle comes out clean.
  8. Place on a wire rack and allow to cool completely.
  9. Top with icing of your choice.

No Bake Oreo Cake Pops
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Servings Prep Time
8pops 20minutes
Passive Time
20minutes
Servings Prep Time
8pops 20minutes
Passive Time
20minutes
No Bake Oreo Cake Pops
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Servings Prep Time
8pops 20minutes
Passive Time
20minutes
Servings Prep Time
8pops 20minutes
Passive Time
20minutes
Ingredients
  • 8 Oreo cookies
  • 2 tablespoons cream cheese
  • 150 grams white chocolate
Servings: pops
Units:
Instructions
  1. Place cookies in a food processor or a blender and pulse until roughly chopped.
  2. Add the cream cheese and continue pulsing until the mixture is well combined.
  3. Using your hands roll the cookie mixture into 2.5cm (1 inch) balls.
  4. Dip a lollipop stick in melted chocolate and insert into each ball, place in freezer for 20 minutes.
  5. Bring to room temperature and carefully dip in melted chocolate or cover with fondant, and apply your decorations on top.

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