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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, oil, buttermilk and vanilla extract until smooth.
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4. Add cake mix and stir well.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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6. Chocolate frosting: Beat butter until smooth Add cocoa, milk and vanilla extract. Beat again. Slowly add powdered sugar until you reach your desired consistency.
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7. Mascarpone filling: Combine mascarpone and powdered sugar until smooth. Add as much orange food dye as needed. (You can use a cream cheese or a plain buttercream if you don't want to use mascarpone, but believe me...it's AMAZING.)
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8. To assemble, cut a hole out of the tops of your cooled cupcakes, spread chocolate frosting around the hole and roll in crushed Oreos. Use a round tip to fill the hole with orange mascarpone and pipe it up above the level of your "dirt" to make it look like a carrot. Take a Sour Punch Straw, cut off a small piece (about 3/4 of an inch) and slice the majority of it into three pieces the long way (see photo). Push it into the top of the "carrot" to make your stem.