Instructions

• Using a small knife, spoon, or melon baller, scoop a hole in the top center of each of the 12 baked chocolate cupcakes.
• Frost the tops of the cupcakes with the 8 ounces of chocolate frosting, applying the frosting around the edges of each cupcake and leaving the center hole open.
• Put the 12 chocolate sandwich cookies (like Oreos) in a large plastic bag and crush them into coarse crumbs with a rolling pin, or pulse them in a food processor until you have large crumbs.
• Press or dip the frosted outer edge of each cupcake into the cookie crumbs so the crumbs stick and create a "dirt" appearance. Set the cupcakes aside.
• Rinse the 12 large strawberries and dry them thoroughly with paper towels; they must be completely dry to prevent the candy melts from seizing.
• Place the 12 ounces of orange candy melts in a medium bowl and melt in the microwave at half power, stirring every 30 seconds, until smooth (about 2–3 minutes; times may vary).
• Hold each strawberry by the green top and use the melted orange candy (or a spoon) to coat the strawberry, avoiding the green leaves. Set each coated strawberry on parchment paper or a silicone baking mat.
• Refrigerate the pan of coated strawberries for about 20 minutes, or until the orange coating is firm.
• Place one orange-coated strawberry on top of each cupcake, inserting the pointed end into the center hole so it resembles a carrot. Serve.