Carrot Patch Cupcakes

These cute little carrot patch cupcakes are perfect for spring! They’ve got a chocolate base & buttercream, cookie “dirt” and a strawberry “carrot” on top.

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:

1. Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
2. 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.
3. 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.
4. 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.

Full read at https://lifemadesimplebakes.com/2016/03/carrot-patch-cupcakes/