Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing Recipe

Name: Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; ½ teaspoon ground allspice; ¼ teaspoon ground nutmeg; 2 large eggs; Brown Sugar; Semi Sweet Chocolate Chips; ½ cup vegetable oil; 2 teaspoons vanilla extract; 2% Low Fat Milk; 2 cups grated carrots; Light Cream Cheese; Icing Sugar

Indulge in the irresistible combination of moist chocolate carrot cupcakes and rich chocolate cream cheese frosting! This Halloween-ready recipe, adapted from Hershey's, boasts a divine aroma and even more divine taste. Perfect for parties or a special treat, these cupcakes are easily customizable – add ½ cup of chopped walnuts to the batter for an extra nutty crunch. Get ready for a flavor explosion!

Prep Time 20 mins

Cook Time 30 mins

Calories 272.3 kcal

Protein 8g

Rating 5.0 (2 Reviews)

Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 large eggs
Brown Sugar
Semi Sweet Chocolate Chips
½ cup vegetable oil
2 teaspoons vanilla extract
2% Low Fat Milk
2 cups grated carrots
Light Cream Cheese
Icing Sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
In a large bowl, cream together 2 large eggs and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
Beat in 1 cup unsweetened cocoa powder, ½ cup vegetable oil, and 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 2 cups grated carrots and ½ cup chopped walnuts (optional).
Fill the muffin liners about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
While cupcakes are cooling, prepare the frosting:
In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until smooth and creamy.
Once cupcakes are completely cool, frost generously with the chocolate cream cheese icing.