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Delicious Chocolate Carrot Patch Cupcakes decorated with chocolate and carrot designs

Chocolate Carrot Patch Cupcakes

These playful Chocolate Carrot Patch Cupcakes feature deep cocoa cake topped with silky chocolate buttercream, Oreo dirt, and whimsical strawberry ‘carrots’ dipped in orange white chocolate, perfect for springtime treats or Easter brunch.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 200 g Unsalted butter (room temperature) Use high-quality European-style butter for better texture.
  • 200 g Light brown soft sugar Choose soft, packed brown sugar for consistent sweetness.
  • 4 pieces Medium eggs
  • 150 g Self-raising flour Add baking powder if only using plain flour.
  • 50 g Cocoa powder Use Dutch-processed for richer flavor.
For the buttercream
  • 200 g Unsalted butter (for buttercream) Beat until smooth before adding other ingredients.
  • 350 g Icing sugar Sifted to avoid graininess.
  • 50 g Cocoa powder (for buttercream)
  • 1 tsp Vanilla extract
For assembly and decoration
  • 60 g Oreo cookies (finely crushed) For the ‘dirt’ effect.
  • 12 pieces Strawberries (medium/large) Leave green tops for easier handling.
  • 200 g White chocolate Melt for dipping; select high-quality for best results.
  • as needed none Orange food coloring

Method
 

Preparation
  1. Preheat your oven to 180ºC (160ºC fan) and line a 12-hole muffin tin with cupcake cases.
  2. In a bowl, cream the unsalted butter and light brown sugar until light and fluffy.
  3. Sift in the self-raising flour and cocoa powder, then add the eggs. Beat until combined.
  4. Divide the batter into the prepared cases and bake for 20-22 minutes until a skewer comes out with a few moist crumbs.
  5. Cool the cupcakes on a wire rack.
Buttercream Completion
  1. Beat unsalted butter for the buttercream until smooth, then add icing sugar, cocoa powder, and vanilla extract. Mix until silky.
Assembly
  1. Melt the white chocolate and color it with orange food coloring.
  2. Dip strawberries into the chocolate and chill until set.
  3. Pipe chocolate buttercream on each cupcake, then dip in crushed Oreos.
  4. Insert a chocolate-covered strawberry into each cupcake to resemble a carrot.

Notes

Store decorated cupcakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months.