Easter egg carrot top cup-cakes

Instructions:

For the Chocolate Cupcakes:

1. Preheat oven to 180C. Line 1-2 muffin pans with cupcake liners (batter will make 14 cupcakes).
2. In a small bowl, whisk the milk and lemon juice together to create a homemade buttermilk. Set aside for 5 minutes.
3. Using a saucepan and large bowl, melt the chocolate.
4. In a large bowl, mix the flour, baking powder, baking soda, and salt together until well combined.
5. In a separate bowl, beat the eggs, olive oil, granulated cane sugar and brown sugar for 1 minute, or until creamy. Whisk in the milk mixture.
6. Stir in the melted chocolate.
7. Gradually add the flour mixture, mixing until just combined. Be Careful not to overmix.
8. Divide the batter out between the cupcake liners, filling each only halfway.
9. Bake for 16-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow them to cool completely before frosting.

For the Chocolate Buttercream:

1. In the bowl or a stand mixer, beat the softened butter until smooth.
2. Gradually add in the icing sugar on low speed.
3. Add in the melted (and cool to touch) chocolate, vanilla, heavy cream, and salt.
4. Beat on medium high speed for 4-8 minutes, until fluffy.
5. Add the frosting to a piping bag, then pipe a generous round dollop of the chocolate buttercream on each cooled cupcake.

For the "Carrots":

1. To make the "dirt" on the frosting, crush chocolate cookies in a small bag until fine crumbs. Add to a bowl, then dip the tops of each frosted cupcake into the bowl to evenly coat the frosting in "dirt."
2. Add an orange easter egg, then place a small stem of parsley behind it. Enjoy!