Carrot Patch Cupcakes
Chocolate cupcakes topped with Oreo 'dirt' with an orange cheesecake 'carrot' piped in the middle and fresh mint leaves.
Servings: 18 cupcakes
Ingredients
- 18 (18) Chocolate Cupcakes, Use this easy recipe to bake from scratch, or use store-bought cupcakes.
- 1 cup Chocolate Frosting, I used the 3 ingredient chocolate buttercream from the chocolate cupcake recipe above, but you can use any frosting you like.
- 225 g (8 oz) Cream Cheese, 225g (room temperature)
- 2 tablespoon (2 tablespoon) Powdered Sugar
- 6 (6) Oreos
- 1 teaspoon (1 teaspoon) Vanilla Extract
- Orange Food Coloring
- 18 (18) Fresh Mint Leaves
Instructions
- Bake the chocolate cupcakes - I recommend this easy recipe as it's super quick and simple. If you don't want to bake from scratch, you can use store-bought cupcakes.
- Core out the center of the cupcakes with a cupcake corer (or use a knife and teaspoon).
- Put a thin layer of chocolate frosting on top of each cupcake, then use the end of a teaspoon to scoop out the bit covering the hole.
- Crush the Oreos - either in a food processor or in a Ziploc bag with a rolling pin. There is no need to remove the white middle of the Oreo.
- Dip the frosted cupcakes in the crushed Oreos to cover the top completely.
- Beat the room-temperature cream cheese, powdered sugar and vanilla in a bowl until smooth.
- Add a little orange food coloring and mix until it is 'carrot orange'.
- Place the orange cheesecake in a piping bag or a Ziploc bag with the corner snipped off. Place the piping bag into the bottom of the cupcake middle and squeeze gently while pulling upward. Once the bag reaches the top of the cupcake, start moving around in a circular motion to form a carrot shape (see video).
- Finish off the 'carrot' with some fresh mint leaves.
Notes
You can make the cupcakes from scratch or buy storebought cupcakes. I recommend this chocolate cupcake recipe and the chocolate buttercream to go with it!