Best 5 Double Chocolate Carrot Cupcakes Recipe By Tasty Recipes

Indulge in a delightful culinary experience with our double chocolate carrot cupcakes, a unique fusion of classic carrot cake flavors and rich chocolate decadence. These moist and fluffy cupcakes are bursting with grated carrots, adding a subtle sweetness and a vibrant orange hue. The cream cheese frosting, swirled on top, provides a tangy and creamy balance to the chocolate cake, creating a harmonious symphony of flavors. This recipe also features a scrumptious carrot cake loaf, offering a moist and flavorful alternative for those who prefer a classic presentation. For a gluten-free indulgence, try our gluten-free carrot cake cupcakes, which deliver all the carrot cake goodness without compromising on taste or texture. And for those with a sweet tooth, our carrot cake cookies are a delightful treat, offering a chewy and satisfying bite with a perfect blend of spices and chocolate chips.

Let's cook with our recipes!

CARROT CUPCAKES

Carrot Cupcakes image

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Steps:

Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE CUPCAKES

Double Chocolate Cupcakes image

These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!

Provided by Fiona Dowling

Categories Dessert

Time 2h

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour (spooned & leveled)
2/3 cup cocoa powder (I use dutch processed)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup granulated sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
3/4 cup buttermilk* (room temperature)
1 1/4 cup unsalted butter (softened to room temperature)
4-5 cups powdered sugar (sifted)
3/4 cup cocoa powder (sifted)
2 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespoons heavy cream (or milk)

Steps:

Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
Whisk in the dry ingredients about 1/2 at a time until smooth.
Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
Turn the mixer down to low speed and beat in the cocoa powder.
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.

Nutrition Facts : Calories 354 kcal, Carbohydrate 45 g, Protein 3 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 153 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

CHOCOLATE CARROT CUPCAKES

Chocolate Carrot Cupcakes image

This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!

Provided by LaurenLee3

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 45m

Yield 24

Number Of Ingredients 14

Ingredients

2 cups grated carrots
3 eggs
⅓ cup milk
¼ cup applesauce
2 tablespoons canola oil
½ teaspoon vanilla extract
2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup semisweet chocolate chips, or to taste
¼ cup dried cranberries, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g

CHOCOLATE ZUCCHINI CUPCAKES

Chocolate Zucchini Cupcakes image

Our grandkids love these cupcakes and don't believe us when we tell them there are veggies in them! I'm always asked for this recipe, which makes a tasty treat after school, packed in lunches or served as dessert after dinner. -Carole Fraser, North York, Ontario

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 21 cupcakes.

Number Of Ingredients 13

Ingredients

1-1/4 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 288mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CARROT CUPCAKES RECIPE BY TASTY

Carrot Cupcakes Recipe by Tasty image

Here's what you need: sunflower oil, medium eggs, carrot, brown sugar, self raising flour, ground cinnamon, baking soda, unsalted butter, icing sugar, full fat cream cheese, vanilla extract, cinnamon, walnut

Provided by Celina How

Yield 10 servings

Number Of Ingredients 13

Ingredients

½ cup sunflower oil
2 medium eggs
1 cup carrot, grated
1 ¼ cups brown sugar
1 ½ cups self raising flour, sifted
¾ teaspoon ground cinnamon
1 teaspoon baking soda
½ cup unsalted butter, room temperature
1 ¼ cups icing sugar
3 cups full fat cream cheese, cold
1 teaspoon vanilla extract
cinnamon, to taste
walnut, as topping

Steps:

Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
Whisk together the sunflower oil and eggs.
Add in the grated carrots and sugar, and mix again.
Add in the sifted flour, cinnamon, and baking soda.
Mix until no streaks of flour is seen.
Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
Once cooled, spread cream cheese frosting and decorate with walnut bits.

Nutrition Facts : Calories 653 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams

Tips:

For moist and flavorful cupcakes, use freshly grated carrots.
Use a microplane grater to get finely grated carrots that will blend seamlessly into the batter.
Do not overmix the batter, as this can result in dense and dry cupcakes.
Fill the cupcake liners only 2/3 full to prevent overflowing during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For a richer chocolate flavor, use a combination of unsweetened and semisweet chocolate chips.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Double chocolate carrot cupcakes are a fun and delicious twist on the classic carrot cake. The combination of chocolate and carrots creates a moist and flavorful cupcake that is sure to please everyone. These cupcakes are perfect for any occasion, from birthday parties to potlucks. With their easy-to-follow recipe and delicious taste, double chocolate carrot cupcakes are sure to become a favorite in your home.