carrot patch cupcakes

RossCampbell avatar
By Melanie Campbell
from Rumford, ME

perfect dessert to impress your guests

serves 24
prep time 45 Min
cook time 1 Hr 50 Min
method Bake

Ingredients For carrot patch cupcakes

  • 1 box
    betty crocker® supermoist® devil's food cake mix
  • water, vegetable oil and eggs called for on cake mix box
  • 1
    container chocolate ready-to-spread frosting
  • 1 c
    finely crushed creme-filled chocolate sandwich cookies (8 cookies)
  • 1 c
    cream cheese whipped ready-to-spread frosting (from 12-oz container)
  • 1 tsp
    orange paste food color
  • 12
    green apple sour candy straws (from two 2-oz packages), cut into 1-inch pieces
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How To Make carrot patch cupcakes

  • 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.
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