Ingredients
Equipment
Method
Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean. Let cool completely.
Prepare Frosting and Toppings
- To make the frosting, beat softened butter until creamy. Sift in cocoa powder and powdered sugar, and beat on low. Add milk and vanilla, then beat on medium-high for 3-5 minutes until fluffy.
- Remove the cream filling from the chocolate sandwich cookies and crush the cookies into fine crumbs. Place in a shallow bowl.
Assemble the Cupcakes
- Frost the cooled cupcakes with the chocolate buttercream.
- Dip the frosted top of each cupcake into the cookie crumbs to create the 'dirt' layer.
- Melt orange candy melts and pipe small carrot shapes onto parchment paper. Let them harden. Add a small green stem with green candy melts or frosting.
- Gently press one candy carrot into the center of each cupcake.
Nutrition
Notes
Ensure cupcakes are completely cool before frosting to prevent melting.
Room temperature ingredients will result in a better cupcake texture.
Store in an airtight container at room temperature for up to 2 days.
Room temperature ingredients will result in a better cupcake texture.
Store in an airtight container at room temperature for up to 2 days.