Description
These Carrot Patch Cupcakes are a fun and creative dessert that will delight both kids and adults. Moist chocolate cupcakes are topped with cookie crumb ‘dirt’ and a strawberry ‘carrot,’ making for a whimsical treat perfect for Easter or any spring celebration.
Ingredients
Units
Scale
Cupcakes:
- 1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
- 1/2 cup butter – room temperature
- 1 cup sour cream – full-fat
- 1/4 cup milk
- 3 eggs
- 20 chocolate cream-filled sandwich cookies
Frosting:
-
- 1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting
Carrots:
-
- 24 strawberries – washed, and dried
- 2 tsp coconut oil
- 1 lb bag orange candy melts
- fresh mint – for sprouts (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line muffin pans with liners.
- Mix Batter: Beat cake mix and butter, then add sour cream, milk, and eggs. Fill cupcake liners and bake.
- Prepare Carrots: Dip strawberries in melted candy melts to create ‘carrots.’
- Assemble Cupcakes: Frost cupcakes, sprinkle with cookie crumbs, and place a strawberry ‘carrot’ in the center.
Notes
- Store unfrosted cupcakes at room temperature for up to 2 days.
- Allow frosted cupcakes to come to room temperature before serving for the best taste.