These cute very little carrot patch cupcakes ar good for spring! They’ve got a chocolate base & buttercream, cookie “dirt” and a strawberry “carrot” on high. The fictional animal goes to like nibbling on them!
Now I’m back sharing another formula mistreatment Pillsbury™ dampish Supreme® cake & frosting! Next time you’re strolling down the baking aisle at Walmart, make certain to top off on Pillsbury™ cake mixes and frostings thus you'll create these endearing cupcakes for your Easter celebration. They’re thus fun to form, children can love serving to out too!
INGREDIENTS:
- 1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
- ½ c. (1 stick) butter, room temperature
- 1 c. sour cream*
- ¼ c. milk
- 3 eggs
- 20 chocolate cream-filled sandwich cookies
FOR THE FROSTING:
- 1 pkg. (1½ c.) Pillsbury™ Creamy Supreme® Chocolate Frosting
- FOR THE CARROTS:
- 24 strawberries, washed and dried
- 2 tsp. coconut oil
- 1 lb. bag orange candy melts
- Fresh mint for sprouts (optional garnish)
DIRECTIONS:
- Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
- Scoop into the liners (3/4 of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
- In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
- While the strawberries are setting, remove a quarter size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer if you have one). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb “dirt” on top. Burry a strawberry “carrot” in the center of each cupcake. Garnish with little sprigs of mint for sprouts if desired.
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