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Carrot Patch Cupcakes

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These Carrot Patch Cupcakes are the perfect Easter treat, combining rich chocolate cupcakes topped with “dirt” crumbs, buttercream carrots, and greenery to create mini carrot patch designs! A fun, festive, and delicious dessert for your Easter party or spring gathering.

Ingredients

Scale
  1. For the Chocolate Cupcakes:

    • 1 cup all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup unsalted butter, melted
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • ½ cup whole milk
    • ½ cup hot coffee or hot water

    For the “Dirt” Topping:

    • 10 Oreo cookies, crushed (or chocolate wafer cookies)

    For the Buttercream Carrots:

    1. 1 cup unsalted butter, softened
    2. 2 cups powdered sugar
    3. 2 tbsp heavy cream or milk
    4. ½ tsp vanilla extract
    5. Orange food coloring
    6. Green food coloring

Instructions

  • Make the Chocolate Cupcakes:

    1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
    2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
    3. In another bowl, whisk melted butter, sugar, eggs, and vanilla extract until smooth.
    4. Add milk and dry ingredients, mixing until just combined.
    5. Stir in hot coffee or water until the batter is smooth and slightly thin.
    6. Divide batter evenly into cupcake liners (about ¾ full).
    7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
    8. Let cool completely before decorating.
  • Make the Buttercream Frosting:

    1. Beat butter until fluffy (2-3 minutes).
    2. Add powdered sugar and mix until combined.
    3. Add heavy cream and vanilla extract, then beat until light and creamy.
    4. Divide frosting into two bowls:
      • Color one bowl orange for the carrot piping.
      • Color the other bowl green for the leafy carrot tops.
    5. Transfer the orange frosting to a piping bag with a round tip and the green frosting to a piping bag with a grass or leaf tip.
  • Assemble & Decorate:

    1. Frost each cupcake with a thin layer of chocolate buttercream or a light layer of frosting.
    2. Sprinkle crushed Oreo “dirt” on top.
    3. Pipe small “carrot” shapes into the “dirt” using the orange frosting—simply make short, rounded strokes in a cone shape.
    4. Pipe green leafy tops onto each carrot using the green frosting.

Notes

  • You can use a piping tip with a star shape for a textured look on the carrot tops.
  • Add more crushed Oreos for extra “dirt” or sprinkle with edible flowers for additional spring flair.

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