Cut the tops off of the strawberries (how many you use is up to you).

In a small pot, melt the rest of the the white chocolate Nestlé® Toll House® Morsels on low.

Stir continuously and add green food coloring until you get your desired color.

Dip strawberries into the chocolate and place cut-side-down on parchment paper.

Working quickly, sprinkle with green sugar sprinkles and top with royal icing flowers.

Allow chocolate to harden completely before decorating.

Slice a piece of green fondant and roll it in your hands.

Cut the bottom with a knife to create a flat bottom.

Then, stick two toothpicks into it.

Cut another slice of fondant and then cut that in half.

Then, carefully push the arms into the cactus body.

Create a textured look by pressing a toothpick vertically into the cactus body.

Then, add a royal icing flower with white chocolate Nestlé® Toll House® Morsels to the top of the cactus.

If desired, make "string of pearl" succulents by rolling the fondant into tiny balls.

Preheat oven to 350 degrees.

Add cupcake liners to two muffin pans.

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Mix to combine.

Then, gradually add each egg into the dry ingredients.

Continue adding the wet ingredients to the dry ingredients and mix just until combined.

Then, stir in the chocolate chips.

Fill the cupcake liners about halfway with the mixture and bake for 15 minutes, or until a toothpick comes out clean from the center of the cupcake.

Allow cupcakes to cool completely and then decorate with chocolate frosting, edible dirt, and cacti.