Carrot Patch Cupcakes Recipe
These cute little carrot patch cupcakes are perfect for spring! They've got a chocolate base & buttercream, cookie "dirt" and a strawberry "carrot" on top.
Servings: 2 dozen
Calories: 2811kcal
Ingredients
- 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
For the Frosting
- 1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting
For the Carrots
- 24 strawberries washed, and dried
- 2 tsp coconut oil
- 1 lb bag orange candy melts
- fresh mint for sprouts (optional)
Instructions
- Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the sour cream and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
- Scoop into the liners (3/4 of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
- In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
- While the strawberries are setting, remove a quarter size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer if you have one). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb "dirt" on top. Bury a strawberry "carrot" in the center of each cupcake. Garnish with little sprigs of mint for sprouts if desired.
Video
Notes
*I used full-fat sour cream.
- Cupcakes will stay fresh for up to 3 days.
- Cupcakes will stay fresh for up to 3 days.
Nutrition
Calories: 2811kcal | Carbohydrates: 320g | Protein: 33g | Fat: 165g | Saturated Fat: 88g | Cholesterol: 430mg | Sodium: 3042mg | Potassium: 1485mg | Fiber: 11g | Sugar: 206g | Vitamin A: 2540IU | Vitamin C: 86mg | Calcium: 585mg | Iron: 22mg