Cactus Cupcakes

  • Author: Fork & Beans
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 5 Cactus Cupcakes 1x



  • 1 batch of Rice Krispie treats
  • 6 gluten free cupcakes (halve this recipe or make the full 12 and freeze the remaining)
  • 1/2 c. chocolate frosting of your choice (or you can use 2 Tbsp. shortening, whip with an electric mixer, add 2/3 c. powdered sugar and 1/3 c. cocoa powder. Whip until fluffy. Add more powdered sugar if needed).
  • 1 c. nondairy white chocolate
  • 1 Tbsp. dark chocolate, melted
  • 1/4 c. cacao nibs (optional)
  • 5 skewers, cut in half
  • 5 small terra cotta pots


  1. Make the cupcakes first and allow to cool completely. Crumble one of the cupcakes into a bowl.
  2. While the cupcakes are cooling, prepare the Rice Krispies. Before they fully cool, form them into a cactus shape around the skewer (as demonstrated in the post’s tutorial). Freeze.
  3. Melt your nondairy white chocolate until smooth. Add the all-natural green food coloring until desired color is reached (approx. 5-6 drops). Dip each cactus into the white chocolate and coat. Allow to set in the freezer.
  4. Create prickles on the cactus with a toothpick and the melted dark chocolate.
  5. Place the cupcakes into the terra cotta pots. Frost with the icing and sparingly sprinkle the tops with the cake crumble.
  6. Place the Krispie Cactus on top and secure it from falling. Scatter with cacao nibs (optional) to look like rocks.


  • Serving Size: 1 Cupcake
  • Calories: 325
  • Sugar: 24g
  • Sodium: 138mg
  • Fat: 15.5g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 3g