Double Chocolate Carrot Cupcakes

Posted in Cakes & Cupcakes, Desserts, Easter

These Double Chocolate Carrot Cupcakes are the perfect dessert to get you thinking about Spring.

A couple years back, before I had a child of my own, I would babysit for my friends if they needed me. One summer, my friend’s two daughters came over to my house while their mom was at work. They had to have been about 4 or 5 at the time. “Where is your garden?” one of the girls asked as she looked out the window. I laughed and told her that I didn’t have one. “But where do you get your vegetables?” she said. “The store. I get my vegetables at the store, haha. I have never had a green thumb.”

The sight of a worm or bug in the soil makes me cringe. I envy those who have a great big garden of their own and are able to pick fresh green beans, cucumbers, and carrots. But for now I’m going to have to stick to farmer’s markets and grocery stores to grab my fresh produce.

These Double Chocolate Carrot Cupcakes are probably the closet thing to gardening that I’ll do. So grab those gummy carrots and head on into the kitchen, green thumb or not.

Ingredients-

chocolate cake mix (calls for oil, eggs, and water)
milk chocolate candy melts
Oreo cookies
gummy carrots

How to make our Double Chocolate Carrot Cupcakes:

Preheat your oven to 350 degrees and line a cupcake pan with cupcake liners.
Mix your cake mix with your oil, eggs, and water (as directed on the box)
Fill your cupcake liners halfway with your chocolate batter, bake for 15 minutes, and let cool.
Scrape off the filling from about 15 regular sized Oreos, place the cookies into a freezer bag, and crush with the back of a spoon or rolling pin.
Heat your candy melts in a microwave safe dish on 50% power for 3-4 minutes, stirring every 30 seconds until melted.
Use a teaspoon to scoop your melted chocolate onto your cupcakes and spread evenly.
Sprinkle your crushed Oreos onto your chocolate covered cupcakes and place a gummy carrot on top.