Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.

Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.

Slowly add the boiling water and mix until well combined.

Divide the batter evenly between two cupcake pans and bake at 350F for 15-20 minutes, until a skewer inserted into the centers comes out clean. Cool for 10 minutes in the pan, then transfer the cupcakes to a wire rack and cool completely.

Add some green food coloring until your desired shade is achieved.

Divide the modeling chocolate into 6 balls. Dye it red, orange, yellow, green, purple and brown with the gel food coloring. Modeling chocolate softens with the warmth of your hands, so as you knead it, it will soften and the color will easily incorporate.

Potato: Using the brown modeling chocolate, take a small piece of modeling chocolate and shape it into a kidney bean shape. Use a sharp knife to make dimples in the potato. Use a food-safe brush to dust cocoa powder onto the surface of the potato.

Corn: Take a ½ inch piece of yellow modeling chocolate and shape it into a football shape. Use a sharp knife to first make vertical indentations in the corn, then horizontal, creating the kernels. Take an oval piece of green modeling chocolate, flatten it with your fingers and press it onto one side of the cob of corn. Repeat with a second green piece on the other side of the corn and pinch together at the base, creating a small stem. Trim off any excess green, if desired.

Tomato: Roll a small piece of red modeling chocolate into a ball. Use a sharp knife to create an indentation in the center of the ball. Take two very tiny pieces of green modeling chocolate and roll them into tiny ovals. Place them crosswise on top of the center of the tomato and press your knife into the tomato again, pressing the “stems” into the tomato.

Pumpkin: Roll a tablespoons-sized piece of orange modeling chocolate into a ball. Use the dull side of a knife blade to create vertical indentations in the sides of the pumpkin. Use a tiny piece of brown modeling chocolate for the stem. Roll an even tinier piece of green modelling chocolate into a thin sausage and shape it into a loop, creating the vine of the pumpkin. Take an extra piece of green modeling chocolate, flatten it into a triangle and place it onto the pumpkin as its leaf. You can also use the tip of your knife to create veins in the leaf, if desired.

Purple cabbage: Roll a tiny piece of purple modeling chocolate into a ball. Take another small piece and flatten it into an oval. Wrap it around one side of the ball. Repeat, wrapping it onto the other side of the ball. Continue until it begins to resemble a cabbage. If desired, trim the base off the cabbage so that it sits flat.

Carrot: Roll a piece of orange modeling chocolate into a ball, then pinch and roll one end to create a cylinder shape. Place a small piece of green modeling chocolate on top and use a sharp knife to cut the end into several pieces. Use the same knife to cut indentations into the sides of the carrot.

Line a baking sheet with parchment paper. Spread the melted white candy melts onto the baking sheet in a sort of rectangular shape, keeping it about 1/8” thick.

Allow the candy melts to set at room temperature until they’re about 50% set. Then take a toothpick or a skewer and mark out ¼” vertical sections. Then make 1 or 2 horizontal lines, so that you have created many 2”x1/4” pieces.

Place the baking sheet in the fridge for the candy melts to finish setting.

Once they have completely hardened, use a sharp knife to cut one end of each rectangle into a point. This will create picket fencing!

Place a dollop of buttercream onto the top of a cupcake and roughly smooth the surface. Dunk the cupcake upside down into oreo cookie crumbs, covering all of the buttercream. Repeat with all remaining cupcakes.

Use a spoon to create a small crater in the centre of the buttercream on each cupcake. Sprinkle more oreo crumbs on top.

Stick 3 picket fence pieces into each cupcake. Top with your desired veggies!

For the tomato vines, place the remaining buttercream into a piping bag fitted with a small, round piping tip. Hold the end of a toothpick in one hand and pipe the buttercream onto the toothpick, while rotating it, so that the buttercream wraps around the toothpick like a vine. Use tweezers to stick the toothpick into the cupcake, then place the tomatoes in the remaining space.