Posted by Jen T on April 7, 2022
Spring is in the air, and it’s the perfect time for new beginnings.
When our family moved into our farmhouse a couple years ago, it never really crossed our mind that we’d be living in the middle of nowhere during a pandemic. But there was a surprise in store for us on Easter weekend in our new home: our neighbors hid candy eggs all over our yard for our boys. It’s become a fun tradition ever since, even during quarantine!
Our sweet way of saying thanks: home-baked treats with a hand-made thank-you card. And this year, I know exactly what we’ll be putting on their doorstep: Classy Carrot Patch Cupcakes.
Whether you’re looking for something special for your own Easter celebration or just a sweet dessert for springtime, these cute little cupcakes are the perfect pick. Made with decadent chocolate pound cake, cookie “dirt” and delicious strawberries in disguise, this fun recipe is a kid-friendly favorite, too!
How to Create Carrot Patch Cupcakes
Here’s how to make your own springtime garden-inspired cupcakes, complete with step-by-step photos. You can also see the full recipe here.
Step 1: Bake Cupcakes
Preheat your oven to 325°F. Prepare Classy Chocolate Pound Cake Mix batter as directed on the package with 1 cup water and ¾ cup melted butter. Pour the batter into 1 (12-count) paper-lined muffin tin, or divide the batter among 12 greased ¼-pint glass jars for individual desserts. Bake 25-30 minutes. Cool completely.
Step 2: Create “Carrots” with Strawberries
Melt 1 (12 ounce) package orange candy melts as directed on the package; whisk until smooth.
Carefully dip 12 clean, dry strawberries into the candy coating, avoiding the stems; swirl to remove any excess chocolate and place strawberries on a parchment paper-lined baking sheet to dry.
Drizzle or pipe more candy coating on top in a zig-zag pattern if desired for additional texture; let dry completely.
Step 3: Top with Frosting and Cookie “Dirt”
Meanwhile, frost cupcakes with 1 (16 ounce) container canned whipped chocolate frosting.
Top cupcakes with ¾ cup crushed chocolate-cream filled sandwich cookies (i.e., about 15 chocolate Oreo® cookies) for a “dirt” effect.
Tip: For more uniform texture, remove the chocolate crème from your cookies before crushing them. Feel free to use whatever method works best for you, but I like to put them in a resealable plastic bag and then crush ‘em with a rolling pin or the flat side of a meat mallet.
Finally, gently press a strawberry “carrot” into the top of each cupcake. Ta-da!
Enjoy immediately, or store, covered, in refrigerator. Just remove from the fridge about 15 minutes before serving.
Whether you’re looking for a fun Easter activity with your kids or you simply want to make something sweet this spring for your family, it’s a perfect dessert for every-bunny!
Hop to it, friends!