Chocolate Carrot Cupcakes with Chocolate Cream Cheese Icing
Indulge in the perfect fusion of rich chocolate decadence and wholesome sweetness with these Chocolate Carrot Cupcakes topped with luscious Chocolate Cream Cheese Icing. These ultra-moist cupcakes combine the earthy sweetness of freshly grated carrots with the bold flavor of cocoa, elevated by warm cinnamon for a cozy, comforting touch. Topped with a creamy, tangy chocolate cream cheese frosting, this dessert is a delightful twist on a classic carrot cake with a chocolatey upgrade. Ready in just 40 minutes, this recipe is ideal for any occasion, from afternoon tea to festive celebrations. Whether you're a fan of carrot cake or a chocolate lover, these cupcakes offer the best of both worlds in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Grated carrots
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter
- 2 cups Powdered sugar
- 0.25 cup Unsweetened cocoa powder (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined.
In another bowl, whisk together the grated carrots, vegetable oil, milk, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Evenly divide the batter among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven 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 allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Add the powdered sugar, cocoa powder, and vanilla extract. Beat until well incorporated and fluffy.
Once the cupcakes have cooled completely, frost them with the chocolate cream cheese icing using a piping bag or a spatula.
Serve and enjoy your Chocolate Carrot Cupcakes with Chocolate Cream Cheese Icing!
Nutrition Facts
Calories |
5449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.0 g | 346% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 796.7 g | 290% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 531.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 826 mg | 64% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 4063 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
