Cute and delicious chocolate cupcakes topped with a chocolate buttercream, oreo dirt, and chocolate coated strawberries for carrot patch cupcakes! Perfect for Easter.
Preheat the oven to 180ºc/160ºfan and prep 12 muffin sized cupcake cases.
Add the unsalted butter and light brown soft sugar to a bowl and beat together until light and creamy
Add the self raising flour, cocoa powder and eggs and beat until a smooth cake mixture is formed.
Split the mixture between the 12 cases and bake in the oven for 20-22 minutes, or until baked through.
Leave the cupcakes to cool fully.
Buttercream
Beat the unsalted butter on it's own for a few minutes until smooth and supple.
Add the icing sugar, cocoa powder and vanilla extract and beat again until smooth.
IF the buttercream is really thick, add 1tbsp of boiling water at a time (up to 3) beating well, to smooth out slightly.
Decoration
Prep the strawberries by cleaning them and drying them well.
Melt the white chocolate in the microwave and mix well, until smooth.
Once melted, add a small amount of orange buttercream and mix until combined.
Dunk each strawberry carefully into the chocolate, and lay on a lined tray to set. Drizzle over any spare chocolate. Set in the fridge.
Pipe the buttercream onto each cupcake using a large round tip to create a large blob of buttercream, and then carefully press each cupcake into the fine oreo crumbs (the crumbs press into the buttercream to stick).
Add a chocolate coated strawberry carrot to each cupcake.
Enjoy!
Notes
These cupcakes will last for 3+ days at room temp on a cool day.