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.