I had a bunch of carrots that I wanted to use for something other than my usual carrot cake, and that is how these chocolate cupcakes came about. I added cocoa and a mix of warm spices to the batter, then finished them with cinnamon cream cheese frosting.

The combination worked so well that I knew I had to share these cupcakes with you all. The cupcakes have a soft chocolate crumb with freshly grated carrots throughout, while the cinnamon, ginger, nutmeg, and cloves add a gentle spiced flavor.

The cream cheese frosting makes the top smooth and creamy without taking away from the chocolate and spices. If you enjoy chocolate bakes, Chocolate Peanut butter Cupcakes and Nutella Cookie Cupcakes are two more recipes you can try.

Chocolate Carrot Cake Cupcakes Recipe

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These chocolate carrot cupcakes combine cocoa, freshly grated carrots, and warm spices in a soft cupcake base. They are finished with a cinnamon cream cheese frosting for a creamy contrast to the lightly spiced chocolate cake.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Chocolate Carrot Cupcakes

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ¾ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 1 large egg
• ½ cup buttermilk
• ¾ cup freshly grated carrots
• 1 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar
• 2 tsp ground cinnamon
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Whisk
• Electric hand mixer
• Rubber spatula
• Measuring cups and spoons
• 12-cup muffin pan
• Cupcake liners
• Wire cooling rack
• Piping bag
• Star piping tip
• Oven

Method

 

1. Add the vegetable oil and sugar to a mixing bowl and whisk until well combined.
   
2. Add the egg and mix until smooth.
   
3. Add the buttermilk and mix until incorporated.
   
4. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
5. Add the dry ingredients to the wet mixture and whisk until combined.
   
6. Add the grated carrots and mix until evenly incorporated.
   
7. Add the cinnamon and mix well.
   
8. Divide the batter evenly among the lined cupcake cups.
   
9. Bake at 350°F (175°C) for 17–22 minutes, or until a toothpick inserted into the center comes out clean.
   
10. Remove from the oven and allow the cupcakes to cool completely.
    
11. Beat the cream cheese, butter, powdered sugar, cinnamon, and vanilla extract until smooth, creamy, and fluffy.
12. Transfer the frosting to a piping bag and pipe it onto the cooled cupcakes.
    
13. Serve the chocolate carrot cake cupcakes.
    

Nutrition

Calories: 330kcalCarbohydrates: 45gProtein: 4gFat: 16gSodium: 220mgFiber: 2gSugar: 32g

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Let us know how it was!

These cupcakes are a fun option when you want the familiar spices of carrot cake with a deeper chocolate flavor. The freshly grated carrots add moisture to the crumb, while the cinnamon cream cheese frosting gives the cupcakes a creamy finish that works naturally with the spices. They are easy to portion, simple to decorate, and a nice change from a traditional carrot cake.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.