I don’t know about you…but in our family, Easter means carrot cake. This year, I decided to put a chocolate spin on my carrot cake cupcakes. These babies are so yummy that no one will know you put a veggie inside. Your secret’s safe with me.
Happy (almost) Easter!
This recipe makes about 3 dozen cupcakes.
2 cups sugar
1 1/2 cups vegetable oil
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 sugar
1 tablespoon or so of milk
Preheat oven to 350 degrees.
Line 3 (12 count) muffin tins with cupcake liners. Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs. Set aside.
In a separate mixing bowl, combine flour, one tablespoon of cinnamon, salt, baking soda, and cocoa powder with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture. Beat until just combined. Next, stir in your chocolate chips and grated carrot until just combined.
Divide batter between your muffin tins.
Bake cupcakes 14 to 16 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool about 10 minutes in the muffin tins before removing them to cool completely on wire rack.
Allow to cool completely before frosting.
To make the frosting, beat the cream cheese, butter, vanilla, powdered sugar, milk and remaining tablespoon of cinnamon together. Add more milk if the frosting is too thick and more powdered sugar if it’s too thin. Frost cooled cupcakes and store in fridge if not serving immediately.
Chocolate Carrot Cupcakes will not disappoint this spring!