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Carrot Patch Cupcakes
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Prep Time:
55 minutes
Total Time:
1 hour 35 minutes
Whip up impressive carrot cupcakes using Betty Crocker™ Super Moist™ cake mix and decadent chocolate for a delightful treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container (1 lb) chocolate ready-to-spread frosting
  • 1 cup finely crushed Oreo chocolate creme sandwich cookies (8 cookies)
  • 1 cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
  • 1 teaspoon orange paste food color
  • 12 green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces
Instructions:
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix according to the package instructions, using water, oil, and eggs. Divide the batter evenly among the muffin cups. Bake and cool the cupcakes following the instructions on the box.
  • Using a small knife, carve out a cone shape from the center of each cupcake and remove it. Spread chocolate frosting on the cupcakes, leaving the hollow centers unfrosted. Sprinkle cookie crumbs on a plate and gently press the cupcake tops into the crumbs to create a dirt-like appearance.
  • Blend cream cheese frosting with food color in a small bowl. Transfer the mixture into a resealable plastic bag, seal it, and cut off a small corner. Squeeze the bag to pipe frosting into the center of each cupcake. Finally, insert 3 sour straw pieces into the orange frosting to resemble carrot tops.

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