Since this is National Chocolate Cupcake Day, I am sharing my own recipe for dark chocolate carrot cupcakes. The spices tend to add some warmth and a unique flavor and depth to them. Enjoy!
Cupcake Ingredients:
Dry Ingredients:
One bag shredded carrots, finely grated in the food processor (approx. 2 cups)
2 Cups flour
1/3 Cup dark chocolate cocoa powder
1 Teaspoon baking soda
1 Teaspoon baking powder
A pinch of garam masala (indian spice mixture)
A pinch of salt
Wet Ingredients:
2 Cups of sugar
4 eggs
1 cup vegetable oil
Directions:
Preheat oven to 350 degrees. Line cupcake pan with paper or foil liners. Mix dry ingredients together and add the wet ingredients. Fill cupcake liners 1/2 to 1/3 full and bake approximately 17 minutes. Baking time may vary with oven and altitude. Allow to cool before frosting.
Frosting Ingredients:
1/4 Cup heavy whipping cream
5 Tablespoons sugar
1 Medium container of whipped cream cheese
Approximately 3 cups of powdered sugar
3 Tablespoons dark chocolate cocoa powder
A sprinkle of chipotle powder
A sprinkle of powdered cayenne pepper
Directions: Beat cream and sugar until peaks form. Add remaining ingredients one at a time, beat each one into the frosting. Add more powdered sugar if necessary for desired sweetness or texture. Fill parchment triangle bag with frosting and pipe in spirals beginning at center of cupcake.
Optional Garnish:
Use a vegetable peeler to create curls from chocolate candy bark/almond bark and top each frosted cupcake with chocolate curls
