Carrot Patch Cupcakes

Chocolate dipped strawberry that looks like a carrot on top of a chocolate frosted cupcake with oreo crumbles on top to look like dirt.

Carrot patch cupcakes are super fun to make and a delicious Easter dessert that everyone will love.

Course Dessert

Cuisine American

Keyword chocolate covered strawberries, cupcakes, Easter dessert

Prep Time 30

Cook Time 18

Total Time 48

Servings

Calories 262kcal

Author Wendie

Ingredients

1 pkg Chocolate cake mix I use Pillsbury
1 pkg 3.9 oz chocolate instant pudding
4 eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
20 chocolate cream-filled cookies Like Oreos
1 jar creamy chocolate frosting I use Pillsbury

For The Carrots

24 medium strawberries
2 teaspoons coconut oil or vegetable oil
1 bag orange candy melts

Instructions

Preheat oven to 350 degrees. Line muffin tins with cupcake liners and set aside.
In a bowl using a hand, mixer beat the cake mix, pudding, eggs, sour cream, oil, and water and mix until combined and all lumps are out.
Fill the tins 2/3 of the way full and bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool.

For the strawberries
Line a baking sheet with parchment paper, wax paper, or use a baking mat and set it aside.
In a small bowl add the orange chocolate melts and coconut oil and heat in the microwave for 1 minute. Remove from the microwave and stir, heat in 30 seconds increments, and stir until melted.
Hold a dry strawberry by the leaves and dip into the chocolate, turning it on all sides until coated. Run the bottom of the strawberry over the side of the bowl to remove any excess chocolate. Place it on the parchment paper to dry.
Once all strawberries are covered you can heat the leftover chocolate up for 15 seconds and place it into a ziplock baggie and cut a tiny hole in the corner. Drizzle the chocolate over the strawberries if desired. Let set until dry.

Assembling the cupcakes
Put the cookies into a large ziplock bag and using a rolling pin or small cup smash the cookies until they are chocolate crumbs. (You can also use a food processor to do this)
Cut a hole in the center of the cupcake using a measuring spoon or a cupcake corer.
Frost each cupcake with the chocolate frosting, and sprinkle the cookie crumbs over the frosting. Place a strawberry into the hole.
Store leftovers in an airtight container.

Notes

You can also use chocolate graham crackers for the crumbs.

Nutrition