Discover the perfect blend of moist and sweet carrot cake infused with rich chocolate goodness in this easy chocolate carrot cupcakes recipe!
Delicious and Easy Chocolate Carrot Cupcakes
Indulge in these delightful cupcakes, where a hint of chocolate meets the wholesome goodness of carrots. Simplify the decorating process with store-bought treats like colorful Easter eggs, or get crafty with homemade miniature carrots on top. Perfect for both kids and adults alike, these Easter Chocolate Carrot Cupcakes are an ideal companion to your Sunday morning cappuccino.
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Delicious and Easy Chocolate Carrot Cupcakes
It’s the decoration that makes these Easter chocolate carrot cupcakes the bomb! The chocolate in the icing gives a lovely silky finish. You could leave it out if you wish and just use cream cheese icing.
Ingredients
- 350 g Self-raising flour
- 1 ½ tsp Baking powder
- Pinch Sea salt
- ½ tsp Ground cinnamon
- 170 g Butter, melted and cooled
- 200 g Dark brown sugar
- 1 Egg, large
- 100 g Natural yoghurt
- 350 g Carrots - approx three medium-sized ones, finely grated and steamed in the microwave for 2 minutes
- 250 g Lindt Excellence Extra Creamy chocolate, chopped coarsely (vary the quantity according to taste)
- 20 ml Brandy (optional)
- 12 cupcake liners
- Icing
- 250 g Cream cheese
- ½ Lemon - juice only
- 6 or 7 Lindor balls, white, melted
- Decoration
- 60 g Desiccated coconut shreds, toasted
- 12 Lindt 10g Gold Bunny or your favourite Easter Lindt chocolates
Instructions
Cake
- Preheat the oven to 185°C. Line cupcake or muffin tray with liners.
- In a large bowl, combine self-raising flour, baking powder, salt and ground cinnamon. Set aside.
- In a separate bowl, combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.
- Gradually add the dry ingredients and mix until combined. Lastly, mix in the chocolate chunks.
- Divide the mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer comes out clean. Allow to cool fully.
Icing
Soften the cream cheese in the electric mixer with a paddle attachment. Add lemon juice and mix until light and fluffy. Mix in the chocolate and whip further until light.
To assemble
- Top the cooled cupcakes with a generous amount of icing and coat with toasted coconut, creating the look of a little nest. Decorate with the Lindt Gold Bunny or your favourite Easter treats.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 579Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 667mgCarbohydrates: 68gFiber: 3gSugar: 41gProtein: 8g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
