Using the image as a basic guide, press and shape small balls of green, red, and orange fondant to create small carrots, radishes, and lettuce heads. If needed, you can "glue" the pieces together with a small food-safe paintbrush and warm water.
Let the finished vegetables harden for 1 hour. While you're waiting, bake the chocolate cupcakes according to the recipe instructions.
Once the cupcakes have cooled, pipe or spoon chocolate frosting on top of each cupcake.
Turn the frosted cupcakes upside down, and gently place in the bowl of dark cookie crumbs. Each frosted cupcake should be lightly coated with the crumbs.
Gently press the fondant vegetables into the center of the frosted cupcakes until just the top of each vegetable is showing.
Get the Garden-Theme Cupcakes Recipe!
Toni Miller is the baker and author behind the festive dessert blog Make Bake Celebrate. She loves creating treats that look just as sweet as they taste, while helping others learn to create their own. When she's not working with buttercream and sprinkles, Toni has the privilege of serving as an Army wife and raising three sweet little girls.