Chocolate Carrot Cupcakes Recipes

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CHOCOLATE CARROT CUPCAKES



Chocolate Carrot Cupcakes image

This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!

Provided by LaurenLee3

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 14

2 cups grated carrots
3 eggs
⅓ cup milk
¼ cup applesauce
2 tablespoons canola oil
½ teaspoon vanilla extract
2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup semisweet chocolate chips, or to taste
¼ cup dried cranberries, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
  • Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
  • Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g

THE BEST CHOCOLATE CUPCAKES



The Best Chocolate Cupcakes image

The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
  • Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
  • Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
  • Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
  • For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
  • Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
  • Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

EASY CARROT CAKE CUPCAKES



Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!

Provided by Arlene Cummings

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
  • Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
  • Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 large eggs, room temperature
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Steps:

  • Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT CUPCAKES



Carrot Cupcakes image

These carrot cupcakes will surely become a favorite in your baking repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 18

1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
1 package (8 ounces) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
  • In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
  • In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge
Water, vegetable oil and eggs called for on cake mix box
2 teaspoons ground cinnamon
3 cups shredded peeled carrots (5 medium)
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread on top of cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

SPROUTING CARROT CHOCOLATE CUPCAKES



Sprouting Carrot Chocolate Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 20

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup whole milk
1 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 tablespoon unsweetened cocoa powder
Orange gel food coloring
Green sour apple laces or straws, cut into 2-inch pieces, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda, cinnamon, cloves and salt in a medium bowl. Put the cocoa powder in a large bowl. Warm the milk in a small saucepan or in the microwave until just about to simmer. Pour the milk over the cocoa powder and whisk until smooth. Whisk in the granulated sugar, vegetable oil, egg and vanilla. Whisk in the flour mixture until just combined.
  • Divide the batter among the prepared muffin cups, filling each three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
  • Meanwhile, make the frosting: Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low; add the confectioners' sugar and salt and beat until combined, then increase the speed to high and beat until creamy, about 3 more minutes. Reduce the speed to medium; add the heavy cream and vanilla and beat until fluffy, about 1 minute.
  • Remove about one-third of the frosting to a small bowl and stir in the melted chocolate and cocoa powder until smooth; set aside. Tint the remaining frosting bright orange with food coloring. Transfer the orange frosting to a piping bag fitted with a large round tip.
  • Cut a small cone-shaped chunk out of the center of each cupcake with a paring knife, cutting about halfway into the cupcake. Crumble the chunks of cake into a bowl. Spread the chocolate frosting in a thin layer on the cupcakes, leaving the carved-out holes open. Pat the cupcake crumbs on the chocolate frosting to look like dirt. Pipe the orange frosting into each hole, mounding it above the surface to look a like carrot. Stick a few sour apple laces into the orange frosting to look like carrot tops.

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Make and share this Chocolate Carrot Cake recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3 cups carrots, finely shredded
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1/4 cup cocoa
3 teaspoons vanilla
1/4 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips

Steps:

  • In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt.
  • Add the eggs, oil and carrots.
  • Beat until combined.
  • Pour into prepared 9x13, cupcake liners or 9 inch round baking pans. If using 9-in. round baking pans, line with waxed paper, and grease the paper.
  • Bake at 350 degrees for 25-30 minutes, (less if making cupcakes).
  • Cool 10 minutes before removing from baking pans to wire rack to cool completely.
  • Frosting:.
  • In a large mixing bowl, combine cream cheese, and butter.
  • Beat until smoooth and fluffy.
  • Beat in the powdered sugar, cocoa, and vanilla until smooth.
  • If using 9-inch rounds:.
  • Place one cake layer on a serving plate and spread with half the frosting.
  • Repeat layers.
  • Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 769, Fat 42.3, SaturatedFat 13.7, Cholesterol 111.6, Sodium 357, Carbohydrate 95.4, Fiber 3.5, Sugar 73.7, Protein 7.6

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 28 cupcakes.

Number Of Ingredients 16

2 cups sugar
1-1/4 cups canola oil
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE CARROT CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING



Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing image

From the Hershey website. They smell divine and taste even better! I baked them for a Halloween party! You can add 1/2 cup chopped walnuts with the grated carrots if you so desire!

Provided by Redsie

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 eggs
3/4 cup packed brown sugar
1/2 cup semi-sweet chocolate chips, melted and cooled slightly
1/3 cup oil
1 teaspoon vanilla
1/4 cup 2% low-fat milk
2 cups finely grated carrots
4 ounces light cream cheese, softened
1/4 cup icing sugar
1/4 cup semi-sweet chocolate chips, melted and cooled slightly
1/2 teaspoon vanilla
1 tablespoon 2% low-fat milk

Steps:

  • In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
  • In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
  • Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
  • In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.

Nutrition Facts : Calories 272.3, Fat 12.6, SaturatedFat 4.4, Cholesterol 42.9, Sodium 154.3, Carbohydrate 37.2, Fiber 1.7, Sugar 22.7, Protein 4.4

DOUBLE CHOCOLATE CARROT CUPCAKES RECIPE BY TASTY



Double Chocolate Carrot Cupcakes Recipe by Tasty image

Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, dark cocoa powder, ground allspice, Fisher® Chef's Naturals Walnut Halves & Pieces, unsalted butter, powdered sugar, unsweetened dark cocoa powder, whole milk, vanilla extract, kosher salt, Fisher® Chef's Naturals Walnut Halves & Pieces

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 25

butter spray, for greasing
3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
large egg, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
½ cup dark cocoa powder, sifted
½ teaspoon ground allspice
1 ⅓ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped
1 ½ sticks unsalted butter, room temperature
4 cups powdered sugar, sifted
1 ½ cups unsweetened dark cocoa powder, sifted
⅔ cup whole milk, room temperature
4 teaspoons vanilla extract
½ teaspoon kosher salt
½ cup Fisher® Chef's Naturals Walnut Halves & Pieces

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
  • Enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams

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From onceuponachef.com


OUR FAVORITE CHOCOLATE CUPCAKES - INSPIRED TASTE
PREP 10mins. COOK 20mins. TOTAL 30mins. This simple, quick homemade chocolate cupcakes recipe is rich and chocolaty with a moist and soft center. These are perfect for birthday celebrations, bake sales or anytime when you need chocolate cake in your life. The batter for these easy cupcakes is dairy-free and egg-free (making them naturally vegan).
From inspiredtaste.net


EASY CARROT CAKE CUPCAKES - INSPIRED TASTE
Carrot Cake Cupcakes 1 ¼ cup (160 grams) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1/4 teaspoon ground cardamom, optional 1/8 teaspoon freshly grated nutmeg, optional 1/2 cup (118 ml) canola or other vegetable oil 1/2 cup (100 grams) granulated sugar
From inspiredtaste.net


EASY CHOCOLATE CARROT CUPCAKES - EAT DRINK AND BE KERRY
2021-03-29 1 Preheat the oven to 185°C. Line cupcake or muffin tray with liners. 2 In a large bowl, combine self-raising flour, baking powder, salt and ground cinnamon. Set aside. 3 In a separate bowl, combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot. 4 Gradually add the dry ingredients and mix until combined.
From eatdrinkandbekerry.net


RECIPE DETAIL PAGE | LCBO
Shaved Chocolate. 1 Preheat oven to 325°F (160°C). Spray or lightly oil two 8- or 9-inch (2- or 2.5-L) square cake pans. 2 Grate carrots using a food processor. Measure out 5 cups (1.25 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, soda, salt, cinnamon and cocoa.
From lcbo.com


CHOCOLATE ZUCCHINI CAKE RECIPE WITH BUTTERMILK
2021-11-02 20+ Easy Chocolate Covered Strawberries Recipes â€" Ideas, Very moist cake, similar to carrot cake. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. This simple chocolate cake recipe is a rich and easy, decadent one bowl recipe perfect for entertaining or family dinner dessert.
From pioneerwomangrits.galeborg.com


CHOCOLATE CARROT CAKE CUPCAKES WITH CHOCOLATE CREAM ... - BAKING …
2011-06-13 1 1/2 cups shredded carrot. 1/2 cup mini chocolate chips (optional) Preheat the oven to 350F. Line a 12 cup muffin pan with paper liners. In a medium bowl, sift together flour, cocoa powder, baking soda, spices and salt. In a large bowl, beat together sugar and eggs until smooth. Whisk in melted butter, milk and vanilla extract.
From bakingbites.com


CUPCAKE RECIPE: THESE CARROT CAKE CUPCAKES ARE PERFECT FOR SPRING
2022-04-12 2. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the carrots and raisins and/or nuts, if using, and stir to combine well.
From usatoday.com


CARROT CAKE CUPCAKES RECIPE + VIDEO - SALLY'S BAKING ADDICTION
2022-04-05 Flavor: These cupcakes are scrumptiously spiced with cinnamon, ginger, and nutmeg. You also have brown sugar, a little applesauce, natural sweetness from carrots, and the tangy-sweet frosting. Texture: The crumb of these cupcakes is soft and moist, but not at all greasy. (A difficult balance to achieve, but this recipe nails it!)
From sallysbakingaddiction.com


CHOCOLATE CARROT CUPCAKES RECIPE | MIX AND MATCH MAMA
2016-02-26 This recipe makes about 3 dozen cupcakes. Shopping List. 2 cups sugar. 1 1/2 cups vegetable oil. 4 eggs. 2 cups all purpose flour 2 tablespoons cinnamon, divided. 1 teaspoon salt . 2 teaspoons baking soda. 4 tablespoons cocoa powder. 1 cup chocolate chips 1 cup of grated carrot. 1 (8 oz) package cream cheese, softened. 1 stick of butter, softened. 1 teaspoon vanilla. 4 cups powdered …
From mixandmatchmama.com


CARROT TOP CHOCOLATE CUPCAKES - INQUIRING CHEF
2019-04-01 Melt chocolate according to package directions. If using white chocolate, stir in orange food coloring (or a combination of red and yellow food coloring) until the chocolate reaches a nice carrot-like orange color. (Place the bowl of melted chocolate inside a larger bowl filled with a couple inches of hot tap water.
From inquiringchef.com


KING ARTHUR'S CARROT CAKE CUPCAKES | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease two standard muffin pans or cupcake pans. Or line with papers, and grease the papers. To make the cupcakes: Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking powder and baking soda, and stir in. …
From kingarthurbaking.com


CARROT CAKE CUPCAKES WITH BEST FROSTING (VIDEO)
2022-04-08 How to Make Carrot Cake Cupcakes Prep – Preheat oven to 350˚F and line 18 count muffin tins with cupcake liners. Set out Cream Cheese Frosting ingredients to bring to room temperature. Dry Ingredients – In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt.
From natashaskitchen.com


ULTRA-MOIST CARROT CAKE CUPCAKES WITH BEST-EVER CREAM CHEESE …
2020-09-14 Instructions. Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt. In another bowl, whisk together the oil, eggs, milk and vanilla.
From biggerbolderbaking.com


CHOCOLATE CARROT CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING
2012-12-10 Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl. To the bowl, add the melted oil, egg and yogurt/buttermilk and stir in. Add the next 6 ingredients (flour through to cocoa powder) and …
From topwithcinnamon.com


CARROT CAKE CUPCAKES | RECIPETIN EATS
2021-02-19 Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl. Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny. Fill muffin tin: Divide batter between 12 holes.
From recipetineats.com


CARROT CAKE CHOCOLATE CUPCAKES - 2 COOKIN MAMAS
2015-10-11 In a large bowl, combine grated carrots, applesauce, oil, eggs and vanilla. In a medium bowl, combine flour, sugar, cocoa, baking soda, salt and cinnamon. Stir into carrot-applesauce mixture. Using a ¼ cup measuring cup, fill each muffin cup. Bake for 25 minutes or until toothpick inserted in center of a cupcake comes out clean.
From 2cookinmamas.com


CHOCOLATE CARROT CUPCAKES RECIPE - COOK.ME RECIPES
2019-05-06 I Use This Chocolate Carrot Cupcakes Recipe to Encourage My Children to Eat More Vegetables. I Grate 2 Cups of Carrots and Add Them to the Chocolate ...
From cook.me


CHOCOLATE CARROT CUPCAKES - YUM TASTE
2015-02-18 Directions. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners. Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl.
From yumtaste.com


CARROT CAKE CUPCAKES WITH WHITE CHOCOLATE CREAM ... - THE RECIPE …
2016-03-14 In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
From therecipecritic.com


CHOCOLATE CARROT CAKE - MAMRECIPES
2022-05-27 Directions. Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray and dust with flour, tapping out the excess. Sift the flour, baking powder, baking soda, apple pie spice and salt into a medium bowl.
From mamrecipes.com


GLUTEN FREE CARROT CAKE CUPCAKES - CHOCOLATE COVERED KATIE
2022-04-10 To make the recipe, preheat your oven to 350 F. Line a regular or mini cupcake tin. Stir all dry ingredients well, then stir in wet to form a batter. Fill the liners with cupcake batter. Bake 14 minutes for mini cupcakes or 18 for regular size. Let cool, then frost if desired.
From chocolatecoveredkatie.com


CARROT CUPCAKES - DINNER, THEN DESSERT
2021-03-30 Instructions. Preheat the oven to 350 degrees. Line the 12 cup muffin tin with muffin liners. In a large bowl add the eggs, oil, brown sugar, sugar and vanilla extract, whisking until fully combined. Add in carrots, pineapple and walnuts, whisking until combined.
From dinnerthendessert.com


HEALTHY CARROT CAKE CUPCAKES - LOW-CALORIE, LOW-FAT!
2015-04-01 1 packed cup shredded carrot (200g) Instructions Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediatelyportion into the baking cups and place in the oven.
From chocolatecoveredkatie.com


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Top Asked Questions

How do you make carrot cupcakes?
Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediatelyportion into the baking cups and place in the oven.
How to bake a carrot cake in the oven?
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, make cake mix as directed on box. Beat in cinnamon. Stir in carrots. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
How do you make carrot and apple cake mix?
Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter.
How to bake carrot muffins in oven?
Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners. Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter.

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