- Press and shape small balls of green, red, and orange fondant to create small carrots, radishes, and lettuce heads. If needed, "glue" pieces together with a small food safe paintbrush and warm water.
- Let "vegetables" harden for 1 hour.
- Pipe or spoon chocolate frosting on top of cupcake.
- Turn cupcakes upside down and gently press into dark cookie crumbs until covered.
- Gently press fondant vegetables into frosting in centers of cupcakes until just the top is showing.