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Who's ready for Spring? I know that I am! I've said it before, and I'm sure I'll say it a million and one times more, but Spring has to be my favorite season! The sun is changing, the light is changing, the air smells and feels different, and I'm always in awe of the flowers and greenery as it starts to return to life.

What better way is there to celebrate anything (especially Spring) other than with cake?! So today we're going to cheer on Spring with some adorable Chocolate 'Carrot Patch' Cupcakes! These little darlings couldn't be sweeter; with their carrot colored chocolate covered strawberries and cookie/cake crumbles, they look just like a fresh carrot patch!

Originally when I saw the idea for these cupcakes, I knew I was going to have to put my own special spin on them to lighten them up as much as possible. To start these cupcakes off I used International Delight® HERSHEY’S® Chocolate Caramel in not only the cake but also the frosting as well. This gave the cake a richer flavor without the need to add in any oil, and it gave the frosting a deeper level ofchocolatey flavor that can only come with HERSHEY’S® Chocolate.

Right now there's even a special end cap at Walmart stores that features a tearpad with a recipe and $0.50 coupon for International Delight® valid in April. So, you can save on your favorite International Delight® flavors!

Check out the Ibotta offer above that's avalable right now too!

I kept these cupcakes lightened up by swapping in greek yogurts gg whites, and International Delight® HERSHEY’S® Chocolate Caramel in place of the usual that any boxed mix tends to call for. As for the frosting, I used some sugar-free confectioners sugar replacement for nearly half of the powdered sugar. You could swap it out entirely, but I didn't find the need to here.

Enjoy the delicious flavors of International Delight® by simply adding to your daily cup of coffee or use in a fun recipe like these Chocolate 'Carrot Patch' Cupcakes! Visit the Pinterest page to find more recipe inspiration for delicious, seasonal treats.

Chocolate 'Carrot Patch' Cupcakes
TheSkinnyFork.com

The Skinny:
Servings: 24 • Size: 1 Cupcake • Calories: 254 • Fat: 11 g • Saturated Fat: 5 g • Carb: 39 g • Fiber: 1 g • Protein: 3 g • Sugar: 31 g • Sodium: 182 mg

Ingredients:
Cupcakes:
1 (17 Oz.) Box Chocolate Cake Mix
5.3 Oz. Plain Fat-Free Greek Yogurt
1/2 C. Water
1/2 C. International Delight® HERSHEY’S® Chocolate Caramel
2 Large Egg Whites

Chocolate Covered Strawberries:
24 Strawberries
8 Oz. Microwavable Tub White Chocolate Melts
Orange Gel Food Coloring

Chocolate Frosting:
1 1/2 C. Confectioner Sugar
1 1/4 C. Confectioner Sugar Replacement
6 Tbsp. Unsweetened Cocoa Powder
6 Tbsp. Butter
5 Tbsp. International Delight® HERSHEY’S® Chocolate Caramel
1 Tsp. Vanilla Extract

Directions:

Cupcakes:
Preheat the oven to 350 degrees F. and line 24 sections of cupcake tins with paper liners and give them a light coat of non-stick baking spray; set aside.

Add the 1 (17 Oz.) Box Chocolate Cake Mix, 5.3 Oz. Plain Fat-Free Greek Yogurt, 1/2 C. Water
1/2 C. International Delight® HERSHEY’S® Chocolate Caramel, and 2 Large Egg Whites to the base of a stand mixer and beat using the whisk attachment on medium speed for about 2 minutes.

Divide the batter evenly among the prepared cupcake liners and place the baking tins in the oven to bake for about 25 minutes or until an inserted toothpick comes out clean.

Once the cupcakes are done, remove from the oven and allow to cool completely.

While the cupcakes are cooling, get your chocolate covered strawberries ready!

Chocolate Covered Strawberries:
Prepare a piece of parchment to set the dipped strawberries on to cool and set.

Melt the 8 Oz. White Chocolate Melts according to the tub instructions and add enough of the Orange Gel Food Coloring to get desired orange hue.

Dip dried strawberries into the orange chocolate and then set on the prepared parchment for about 10 minutes or until the chocolate has hardened.

Chocolate Frosting:
Sift together the 1 1/2 C. Confectioner Sugar, 1 1/4 C. Confectioner Sugar Replacement, and 6 Tbsp. Unsweetened Cocoa Powder into a medium-sized bowl and set aside.

In the base of a stand mixer, beat the 6 Tbsp. Butter with the whisk attachment on a medium speed until it is smooth and creamy.

Reduce the speed and slowly add the cocoa mixture to the butter about 1/3 of it at a time, alternating with the 5 Tbsp. International Delight® HERSHEY’S® Chocolate Caramel in between.

Finally, add in the 1 Tsp. Vanilla Extract and continue to beat until light and fluffy.

Transfer the frosting to a piping bag or into a large ziplock with one tip cut off and set aside.

Building Cupcakes:
Use a small paring knife to cut out the centers of the cupcakes to match the size of your strawberries.

DO NOT discard the removed bits of cake; set them aside in a small bowl and mix together with 1 Oz. chocolate cookie crumbles. This will be our 'dirt'!

Pipe the chocolate frosting around the holes on the top of each cupcake and press each slightly down into the cookie/cake crumble mixture.

Place a strawberry in the center of each prepared cupcake.

Enjoy right away or store in a cool dry place for 3-5 days!

While at Walmart, I picked up International Delight® HERSHEY’S® Chocolate Caramel and the International Delight® REESE’S® Peanut Butter Cup! There's also a fun International Delight® Almond Joy™ flavor too! All of them are like having your favorite candy in your coffee.

Is there a REESE’S® Peanut Butter Cup in your mug? There should be!

Nutritional Claims: Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher