Ingredients

The following ingredients have 24 Servings
  • 1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
  • 1/2 cup butter ( room temperature)
  • 1 cup sour cream (full fat)
  • 1/4 cup milk
  • 3 eggs
  • 20 chocolate cream-filled sandwich cookies
  • 1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting
  • 24 strawberries (washed, and dried)
  • 2 tsp coconut oil
  • 1 lb bag orange candy melts
  • fresh mint (for sprouts (optional))

Instruction

  • Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the sour cream and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
  • Scoop into the liners (3/4 of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
  • In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
  • While the strawberries are setting, remove a quarter size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer if you have one). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb "dirt" on top. Bury a strawberry "carrot" in the center of each cupcake. Garnish with little sprigs of mint for sprouts if desired.