Cupcakes:

Cup of Yum
1. Preheat the oven to 350 degrees F. Either spray a mini bundt pan with nonstick spray and then lightly coat with cocoa powder OR line a muffin tin with liners and set aside.
2. In a large bowl, sift together the pudding and cake mix.
3. In a separate bowl, combine the eggs, vegetable oil, vanilla, and buttermilk.
4. If you don’t have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.
5. Beat in the ice cream with the wet ingredients. Beat until smooth.
6. Mix wet and dry until combined (do not over-stir or beat in too much air)
7. Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
8. Remove and let cool completely.

Chocolate Ganache:

1. Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully that it doesn't boil over the pan.
2. Just when the cream has come to a boil, remove it from the heat, and immediately pour it over the chocolate.
3. Whisk until completely smooth.
4. Allow the ganache to cool slightly before pouring over a cake.
5. Cover the warm ganache with crushed oreo crumbs and allow to cool.
6. Using a #3 tip, pipe on orange frosting in the shape of the top of a carrot. Place small pieces of separated and cut up green Twizzlers on top of the frosting.