Carrot Patch Cupcakes

Betty Crocker® SuperMoist® cake mix and chocolate come together in these decorative carrot cupcakes – perfect dessert to impress your guests.

  • Prep Time 55 min
  • Total Time 1 hr 35 min
  • Servings 24

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 creme-filled chocolate 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
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2 1/2g,
2 1/2%
),
Sodium
230mg
230%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1/2g
1/2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.