With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line each pot with a strip of parchment paper that hangs over each sides of the pot to facilitate unmoulding, and then drop a cupcake liner in the pot. Place the pots on a baking sheet.
Scoop the batter in the pots, three quarters of the way. Bake for approximately 35 minutes or until a toothpick inserted in the centre of cake comes out clean. Let cool. Unmould and cool completely on a rack. Remove the strips of parchment paper and put the cupcakes back in the pots.
Set aside about 125 ml (1/2 cup) buttercream. Using a pastry bag fitted with a plain tip, frost the cupcakes with the remaining buttercream. Sprinkle with cookie crumbs to resemble dirt. Set aside.
Colour the reserved buttercream. Using a pastry bag fitted with a flat tip (Ateco # 65 or # 70), form the petals of the flowers on each side of the lollipops starting a few millimeters inside the rim and exceeding outside. Insert a lollipop in each pot and decorate the base of the stem with two mint leaves.