by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Easy to make carrot patch miniature bundt cakes (or cupcakes) complete with a chocolate frosting glaze, oreo “dirt” and miniature frosting carrots with green apple Twizzlers.
Hey Recipe Critic readers! Chelsea from Chelsea’s Messy Apron bringing you a fun Easter dessert today!
I couldn’t be more excited that it’s Spring and I have already started working on Spring meals, desserts, and especially all things Easter! When I thought of making miniature carrot patches, cupcakes first came to mind. And then I remembered my miniature bundt cake pan that doesn’t get used too often. I decided to use it for these desserts and absolutely loved the look. HOWEVER if you don’t have a miniature bundt cake pan, this recipe works great made into cupcakes instead.
These may look a little bit complicated just because they are so cute but they are SO simple to make. The decorating part takes no time at all and these make the perfect treat to bring to a fun Easter party or to serve to your little kids. My little guy absolutely loved these little treats! The only thing to make sure is that your mini bundt cakes or cupcakes are completely cooled before putting the ganache on and decorating these. You will also want to make sure that the ganache with the crushed oreos is completely dried and hardened before decorating with the little carrots.
Enjoy and happy Spring-time!!
Looking for some more fun Easter desserts?
Easy White Chocolate Easter Chick Strawberries
Bird’s Nest Cupcakes
Carrot Cake Cookie Cups with Cream Cheese Frosting
Homemade Carrot Cake M&M’s
Carrot Patch Miniature Bundt Cakes
Ingredients
- 1 Betty Crocker Chocolate Fudge Cake Mix 16.25 oz.
- 1 chocolate fudge pudding mix, dry 3.9 oz.
- 3 large eggs at room temperature
- 1/2 cup vegetable oil
- 1 cup chocolate ice cream barely softened
- 2 1/2 tsp. vanilla extract
- 1 cup buttermilk or sub scant 1 cup milk + 1 tbsp vinegar- mixed together and let sit for 5 minutes
Chocolate Ganache:
- 1 cup bittersweet chocolate I recommend Ghirardelli Bittersweet 60% Cacao
- 3/4 cup + 2 tablespoons heavy cream
Decorations:
- Crushed oreos orange frosting, green pull-apart Twizzlers
Instructions
Cupcakes:
- Preheat the oven to 350 degrees F. Either spray a mini bundt pan with nonstick spray and then lightly coat with cocoa powder OR line a muffin tin with liners and set aside.
- In a large bowl, sift together the pudding and cake mix.
- In a separate bowl, combine the eggs, vegetable oil, vanilla, and buttermilk.
- If you don’t have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.
- Beat in the ice cream with the wet ingredients. Beat until smooth.
- Mix wet and dry until combined (do not over-stir or beat in too much air)
- Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove and let cool completely.
Chocolate Ganache:
- Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully that it doesn't boil over the pan.
- Just when the cream has come to a boil, remove it from the heat, and immediately pour it over the chocolate.
- Whisk until completely smooth.
- Allow the ganache to cool slightly before pouring over a cake.
- Cover the warm ganache with crushed oreo crumbs and allow to cool.
- Using a #3 tip, pipe on orange frosting in the shape of the top of a carrot. Place small pieces of separated and cut up green Twizzlers on top of the frosting.
Nutrition
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Alyssa, this would be a great contribution to Food on Friday: Easter Foods over at Carole’s Chatter. Please do bring it over. Cheers