These chocolate carrot cupcakes make a delcious treat for Easter or any time of year.
Ingredients (to make 12 cupcakes)
- 125g vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 150g caster sugar
- 150g carrot, coarsely grated
- 125g self-raising flour
- 100g almond meal
- 1 tsp ground cinnamon
- 125g milk chocolate chips
For The Milk Chocolate Cream Cheese Frosting
- 250g milk chocolate, roughly chopped
- 500g cream cheese, at room temperature
- 100g unsalted butter, at room temperature
- 100g icing sugar
To make the cupcakes… Preheat oven to 180°C (fan-forced 160°C). Line a 12-hole muffin pan with paper cases.
Whisk together the oil, eggs and vanilla in a bowl until just combined.
Stir in the caster sugar, carrot, flour, almond meal, cinnamon and chocolate chips until well combined. Spoon the mixture evenly among the lined pans.
Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.
To make the cream cheese frosting… Place the milk chocolate in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). Place the bowl on top, making sure it doesn’t touch the water (or it will overheat). Stir with a metal spoon until the chocolate is just melted. Remove from heat and set aside to cool (but not set).
Use an electric beater to beat the cream cheese and butter until smooth. Add the cooled melted chocolate and beat until combined. Add the icing sugar a spoonful at a time until well combined.
Pipe the frosting generously onto each cupcake and enjoy!