Bake cupcakes according to recipe or package instructions. Cool completely.

In a medium bowl, mix vanilla frosting with 12 drops yellow and 4 drops red McCormick food color. Add additional red or yellow as needed to obtain the desired color. To thicken frosting, so it is carrot piping consistency, add several tablespoons of powdered sugar at a time until desired consistency is reached. Add to a large piping bag with fitted with a large round tip. Set aside.

Using a sharp knife, hollow out a cone shape in the center of each cupcake. Add chocolate frosting to a medium bowl, whisk to remove any air bubbles. Using a butter knife or small offset spatula, spread a small amount of chocolate frosting around the edge of each cupcake. Sprinkle well with cookie crumbs. Pipe orange frosting into the center of each cupcake, ending with a small mound. Finish with a few pieces of snipped edible green candy grass.

Store cupcakes in an airtight container.