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10

Carrot Patch Cupcakes

Prep 55 min
Total 1 hr 35 min
Ingredients 7
Servings 24

Betty Crocker™ Super Moist™ cake mix and chocolate come together in these decorative carrot cupcakes – perfect dessert to impress your guests. MORE + LESS -

Ingredients

box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

container (1 lb) chocolate ready-to-spread frosting

cup finely crushed creme-filled chocolate sandwich cookies (8 cookies)

cup cream cheese whipped ready-to-spread frosting (from 12-oz container)

teaspoon orange paste food color

green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces

Directions

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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.