Carrot Patch Cupcakes

1. STEP 1

   Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.

2. STEP 2

   Stir cocoa into boiling water in bowl; mix well. Let stand until slightly cooled.

3. STEP 3

   Combine flour, baking powder and salt in another bowl; set aside.

4. STEP 4

   Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.

5. STEP 5

   Spoon batter into prepared muffin pan cups, filling 2/3 full. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.

6. STEP 6

   Beat 3/4 cup butter in bowl at medium speed until creamy. Add powdered sugar and salt gradually, alternately with half & half and vanilla, beating at low speed and scraping bowl often, until well mixed.

7. STEP 7

   Divide frosting in half; place into separate bowls. Stir melted chocolate into half of frosting. Remove 3 tablespoons white frosting to another bowl; tint with green food color. Tint remaining white frosting orange. Place orange frosting into piping bag with large round tip. Place green frosting into resealable plastic food bag; snip small corner from bag.

8. STEP 8

   Cut cone-shape core from center of cupcakes, using paring knife. Crumble centers; set aside. Fill centers with orange frosting, creating rounded tops. Frost around carrot top using chocolate frosting; sprinkle chocolate frosting with crumbled cake centers. Pipe short threads of green frosting to resemble carrot top.

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