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Carrot Patch Cupcakes

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  • Prep Time 55 min
  • Total Time 1 hr 35 min
  • Servings 24
  • Save
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Betty Crocker® SuperMoist® cake mix and chocolate come together in these decorative carrot cupcakes – perfect dessert to impress your guests.

Ingredients

1
box (15.25 oz) Betty Crocker™ SuperMoist™ 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

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • 2 With small knife, cut cone shape out of center of each cupcake; discard center. Frost cupcakes with chocolate frosting, leaving cutout centers unfrosted. Sprinkle cookie crumbs on large plate. Carefully dip cupcake tops in crumbs to look like dirt.
  • 3 In small bowl, mix cream cheese frosting and food color until well blended. Spoon into resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Twist bag above frosting; squeeze bag to pipe frosting into cutout center of each cupcake. Insert 3 sour straw pieces into orange frosting to look like carrot tops.
 

Nutrition Information

No nutrition information available for this recipe.
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