free shipping on orders over $99.95
EXCESSIVE HEAT WARNING for Arizona. Free shipping not available for safe delivery of chocolates

Chocolate Carrot Cupcakes

Chocolate Carrot Cupcakes

we thought carrot cake was delicious, can't be beat... but we went ahead and beat it anyway - by adding chocolate, of course! 


for cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups shredded carrots (we suggest using fresh carrots - not pre-shredded!)
  • 1 honeycomb bar, chopped

for frosting:

  • 8 oz. cream cheese, softened
  • 3/4 cup butter, softened
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream
  • 4-5 cups powdered sugar


  1. preheat oven to 350 degrees and line cupcake pans with parchment or paper liners. this recipe makes 24 cupcakes. 
  2. in a large bowl stir flour, sugar, cocoa powder, cinnamon, nutmeg, basking soda, and salt until combined. 
  3. add eggs, oil, vanilla, and carrots. stir until just combined. 
  4. fold in walnuts and chopped honeycomb bar. 
  5. divide batter into lined cupcake pans. 
  6. bake for 20-25 minutes. checking regularly that they aren't over-baking. once a toothpick inserted comes out clean. 
  7. let cool in pan for up to 10 minutes and then cool them completely on a wire rack. 

prepare frosting:

  1. in a large bowl, beat together cream cheese and butter until smooth. 
  2. add vanilla and 2 tbsp of heavy cream.
  3. slowly add 4 cups of powdered sugar, beating until thick and creamy. add the additional heavy cream and powdered sugar until you reach your desired consistency. 
  4. apply to cooled cupcakes and enjoy! 
previous post next post