Line a muffin tin with muffin cups and set aside. Preheat oven to 350 degrees.

In a large bowl, sift together flour, cocoa powder, baking soda, and salt

In a stand mixer, mix sugar and egg until creamy. Continue mixing and add vanilla extract and oil.

Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.

Fill each section of your muffin tin about halfway. Bake for 18-23 minutes or until the cupcakes pass the toothpick test.

Before decorating, allow for the cupcakes to cool completely.

Melt your orange and white candy melts (separately) and scoop into a piping bag. On wax paper, pipe out miniature carrots. Use the white candy melts for the “leaves” of the carrots and sprinkle with your green sprinkles. Allow them to set.

Once cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.