Description
These Chocolate Carrot Cake Cupcakes combine the warm spices and moist texture of classic carrot cake with a rich chocolate twist. Topped with a creamy cream cheese frosting and garnished with chocolate shavings, these cupcakes are perfect for any occasion, offering a delightful balance of sweet, spicy, and chocolaty flavors.
Ingredients
Scale
Cake Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/4 cup (20 g) cocoa powder
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 2 eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (64 g) Organic SunButter
- 1/3 cup (80 ml) buttermilk, at room temperature
- 1 cup (110 g) finely shredded carrots
Frosting Ingredients
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
- Chocolate shavings, for decoration
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, using an electric mixer, beat the 5 tbsp unsalted butter and 3/4 cup raw cane sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and Organic SunButter until smooth.
- Combine wet and dry: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined; avoid overmixing to keep the cupcakes tender.
- Fold in carrots: Gently fold the finely shredded carrots into the batter until evenly distributed.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the tin for 5 minutes.
- Cool completely: Transfer the cupcakes to a wire rack to cool completely before frosting to prevent melting.
- Prepare the frosting: In a bowl, beat the softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered raw cane sugar and continue beating until fluffy and spreadable.
- Frost the cupcakes: Once cupcakes are fully cooled, frost them generously with the cream cheese frosting using a piping bag or a spatula.
- Decorate: Garnish the frosted cupcakes with chocolate shavings for an elegant finish.
Notes
- Ensure eggs and buttermilk are at room temperature for the best batter consistency.
- Do not overmix the batter to keep cupcakes moist and tender.
- Cool cupcakes completely before frosting to keep the frosting firm and prevent melting.
- Use quality organic ingredients for enhanced flavor.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
