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Carrot Patch Cupcakes

Playful and delicious springtime chocolate cupcakes topped with cookie dirt and a chocolate-dipped strawberry carrot.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base & Frosting
  • 12 chocolate cupcakes baked and cooled
  • 2 cups chocolate buttercream frosting
  • 14 oz chocolate sandwich cookies crushed into dirt
Strawberry Carrots
  • 12 fresh strawberries with green stems, thoroughly dried
  • 12 oz orange candy melts
  • 1 tbsp coconut oil optional, to thin chocolate

Equipment

  • Muffin Tin
  • Food processor or rolling pin
  • Microwave-safe bowl
  • Parchment paper

Method
 

  1. Crush the chocolate sandwich cookies in a food processor until they resemble fine dirt. Place in a shallow bowl.
  2. Frost the cooled chocolate cupcakes generously with chocolate buttercream.
  3. Dip the top of each frosted cupcake into the crushed cookies, pressing gently so the 'dirt' adheres completely to the frosting.
  4. Ensure strawberries are completely washed and dried. Any moisture will ruin the candy melt coating.
  5. Melt the orange candy melts in the microwave at 50% power in 30-second intervals until smooth. Stir in coconut oil if it is too thick.
  6. Holding the strawberry by the green stem, dip it into the orange candy melts until coated. Tap off excess and place on parchment paper to set.
  7. Once set, use extra melted orange candy in a small piping bag to drizzle horizontal lines across the strawberries for a realistic carrot look.
  8. Scoop a tiny well in the center of the 'dirt' on the cupcake, and gently press the set strawberry carrot into the center.

Notes

Do not assemble the strawberries into the cupcakes until shortly before serving to prevent the moisture of the berry from making the cake soggy.