Chocolate Carrot Cupcakes

Posted by in Chocolate Recipes on March 19 2013 | Leave A Comment
Preperation Time: Cooking Time:

Chocolate Carrot Cupcakes

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


Chocolate Carrot Cupcakes

To make the cupcakes… Preheat oven to 180°C (fan-forced 160°C). Line a 12-hole muffin pan with paper cases.

Chocolate Carrot Cupcakes

Whisk together the oil, eggs and vanilla in a bowl until just combined.

Chocolate Carrot Cupcakes

Stir in the caster sugar, carrot, flour, almond meal, cinnamon and chocolate chips until well combined. Spoon the mixture evenly among the lined pans.

Chocolate Carrot Cupcakes

Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.

Chocolate Carrot Cupcakes

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!

Chocolate Carrot Cupcakes

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Comments On This Post

  1. I like carrot cake, but it is sooooo the milk chocolate cream cheese frosting that sells these for me 🙂

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