Name: Carrot Patch Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix; 1/2 cup butter (room temperature); 1 cup sour cream (full-fat); 1/4 cup milk; 3 eggs; 20 chocolate cream-filled sandwich cookies (cream removed); 1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting; 24 strawberries (washed and dried); 2 tsp coconut oil; 1 lb bag orange candy melts; Fresh mint (for sprouts, optional)

Ingredients

1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix

1/2 cup butter (room temperature)

1 cup sour cream (full-fat)

1/4 cup milk

3 eggs

20 chocolate cream-filled sandwich cookies

1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting

24 strawberries (washed and dried)

2 tsp coconut oil

1 lb bag orange candy melts

Fresh mint (for sprouts, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two standard-size muffin pans with liners and set aside.

Step 2: In a stand mixer bowl or large mixing bowl, beat the cake mix and butter until a thick dough forms. Add sour cream and milk, mixing until combined. Then add eggs and beat for 1 minute on medium speed.

Step 3: Scoop the batter into the lined muffin pans, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Meanwhile, crush the chocolate cream-filled sandwich cookies, discarding the cream centers. Use a zip-top bag and rolling pin or a food processor to create fine crumbs. Set aside.

Step 5: Melt the coconut oil in a microwave-safe bowl or over a double boiler. Stir in the orange candy melts until smooth. Dip each strawberry into the melted chocolate, swirling to remove excess, then place on parchment paper to set. Use remaining melted chocolate to drizzle decoratively over the hardened strawberries.

Step 6: Once cupcakes are cooled, remove a quarter-sized hole about 3/4 inch deep from the center of each cupcake using a cupcake corer or knife. Frost around the hole with chocolate frosting, then fill the hole with cookie crumb “dirt.” Bury a chocolate-dipped strawberry “carrot” in the center of each cupcake. Garnish with fresh mint sprigs to resemble carrot sprouts if desired.

Tips & Variations

Use ripe, firm strawberries for easier dipping and better “carrot” shape.

For a nutty twist, add a handful of chopped nuts to the cookie crumbs.

Substitute cream cheese frosting for chocolate frosting if you prefer a tangier flavor.

To make cleanup easier, dip strawberries on a wire rack set over parchment paper.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. If your environment is warm, refrigerate to keep the frosting and chocolate-dipped strawberries firm, but bring cupcakes to room temperature before serving. Consume within 3 days for best freshness. Avoid freezing, as the texture of the strawberries and frosting can change.

FAQs

Can I use a different cake mix for this recipe?

Yes, you can substitute with any chocolate cake mix of your choice. Just follow the package instructions and adjust the additional ingredients as needed for texture.

How do I prevent the chocolate on the strawberries from melting after dipping?

Allow the dipped strawberries to set on parchment paper at room temperature or in the fridge. Make sure they are completely dry before placing them on the cupcakes to prevent melting or smudging.