Cute Garden Carrot Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1/3 cup Cocoa powder, unsweetened
  • 2 cup Powdered sugar
  • 4 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 9/16 cup Milk
  • 1/2 cup Oil or melted butter
  • 1 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 1 box chocolate cake mix
• 3 eggs
• 1/2 C. oil or melted butter
• 1 C. sour cream
• 1/2 C. milk
• 2 tsp vanilla extract
• 1 C. butter, softened
• 1/3 C. unsweetened cocoa powder
• 2 tsp. vanilla extract
• 1 Tbsp. milk
• 2-3 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners or grease small mason jars and place on a cookie sheet.
• 2. Sift cake mix into a large bowl to remove any lumps and add remaining cake ingredients. Stir until smooth.
• 3. Fill cupcake liners 3/4 full or jars 2/3 full and bake for 15-20 minutes for cupcakes or 18-22 minutes for jars.
• 4. Let cool.
• 5. Chocolate Frosting: Beat butter until smooth. Add cocoa powder, vanilla and milk and beat. Slowly add powdered sugar until you reach your desired consistency.
• 6. Dip strawberries in melted orange chocolate melts and let let on wax or parchment paper. Drizzle extra chocolate over the strawberries to give a carrot look! (I put chocolate in a small plastic bag a snipped off the corner to drizzle.)
• 7. Frost cupcakes and cover with crushed Oreos, then top with chocolate dipped strawberries!