Moist Chocolate Carrot Cupcakes with Velvety Cream Cheese Frosting
Indulge in the perfect fusion of two dessert worlds: the deep, decadent flavor of chocolate and the incredible moisture of a classic carrot cake. These Chocolate Carrot Cupcakes are easy to make using a cake mix hack, but taste entirely from scratch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Cuisine: American
Ingredients
Chocolate cake mix – 1 box (15.25 oz)
Grated carrots – 1 cup
Crushed pineapple, drained – 1/2 cup
Chopped walnuts – 1/2 cup
Cream cheese, softened – 8 oz
Unsalted butter, softened – 1/2 cup
Powdered sugar – 4 cups
Vanilla extract – 1 teaspoon
Orange and green sprinkles – 2 tablespoons
Instructions
Preheat your oven according to the cake mix instructions and line a muffin tin with 12-15 cupcake liners.
Prepare the chocolate cake mix in a large bowl according to the package instructions (usually adding eggs, oil, and water).
Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts using a spatula until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake according to the package instructions (typically 18-22 minutes) until a toothpick comes out clean. Let them cool completely on a wire rack.
In a separate mixing bowl, beat together the softened cream cheese and butter until light and fluffy.
Gradually add the powdered sugar and vanilla extract, mixing on low then high until the frosting is creamy and stiff.
Frost the cooled cupcakes generously and decorate with orange and green sprinkles.
Notes
• Ensure the crushed pineapple is very well-drained to avoid soggy cupcakes.
• Use full-fat brick cream cheese for the most stable frosting results.
• If you prefer a nut-free version, simply omit the walnuts without changing other measurements.
Find it online: https://pinchofwarmthbakes.com/chocolate-carrot-cupcakes/