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Carrot Patch Cupcakes really look like fresh carrots bursting out of the ground! These are the perfect spring dessert or a fun recipe for Easter.
We’ve got so many great recipes for the upcoming holiday. Treats like Birds Nest Macaroons, Bumble Bee Oreos and Homemade Peanut Butter Eggs are always a huge hit.
Carrot Patch Cupcakes
This is a basic homemade chocolate cupcake recipe with chocolate frosting and a white chocolate covered strawberry on top. The green stem of the strawberry really makes it look like a real carrot. What makes the dirt is chocolate graham cracker crumbs!
Ingredients You’ll Need:
- Cocoa
- Flour
- Baking Powder
- Baking Soda
- Salt
- Sugar
- Brown Sugar
- Eggs
- Vegetable Oil
- Half and Half
- Vanilla
- 5-Minute Chocolate Frosting Recipe
- White Chocolate Almond Bark
- Strawberries
- Gel food coloring
- Graham cracker crumbs
How To Make Chocolate Carrot Patch Cupcakes
In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
Next, in another bowl, whisk the eggs then add the sugar, brown sugar, vegetable oil, vanilla and half & half until smooth.
Then, add the wet ingredients to the dry, only adding half at a time and stirring in between. This batter will be thin so don’t worry if it doesn’t look as thick as some batter does.
Fill your cupcake pan with the batter 3/4 of the way full and bake for about 20 minutes.
Decorating The Cupcakes
While they cook, work on your “carrot” strawberries.
Wash and dry your berries and let them dry. Melt 4 squares of the almond bark in the microwave in 10 second intervals, until the white chocolate is melted completely.
Stir in orange food coloring until you get the color you like. If this makes your chocolate thicken up you can add a couple drops of milk to thin it out.
Dip the strawberries in the chocolate and set on a parchment lined sheet in the fridge until they harden.
When the cupcakes are cool, frost them and sprinkle a spoonful of chocolate crumbs over cupcakes. Place a white chocolate coated strawberry in the top center of each cupcake and press them gently into the frosting and chocolate crumbs.
Where Do I Find Chocolate Crumbs?
In the baking aisle you should be able to find the Keebler brand of these already crushed for you in the box. If you can’t find that, you can always buy chocolate graham crackers and crush them up in the food processor or by hand.
Enjoy!
Add as Google Trusted SourceCarrot Patch Cupcakes
Ingredients
Ingredients:
To Decorate:
- 1 Chocolate frosting
- decorating bag - frosting tip. - 1 package of White Chocolate Almond Bark
- 12 large Strawberries
- Neon orange gel food coloring
- Chocolate Graham cracker crumbs
- Milk
- Chocolate Graham cracker crumbs
Instructions
Directions:
- Line a 12 count muffin tin or pan with cupcake liners.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended.
- In another bowl, whisk the eggs until they're a lemon color, the add the sugar, brown sugar, vegetable oil, vanilla and half n half, and whisk until well blended, and smooth.
- Pour half of the wet ingredients into the dry ingredients, and stir just until mixed.
- Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter. The batter will thin, and not real thick.
- Spoon the batter into the cupcake liners, and fill about 3/4 of the way.
- Bake at 350 for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven to a wire rack, and cool completely.
- While cupcakes are cooling, wash 12 large strawberries, and lay them on paper towels to dry.
- Melt 4 squares of White chocolate almond bark in the Microwave, at 10 second intervals, until the white chocolate is melted completely.
- Stir in the orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, and stir, and it should thin.
- Dip the strawberries in the orange colored white chocolate, and spoon over any areas needed.
- Set on Parchment paper, and place in the refrigerator to harden.
- When cupcakes are cool, frost with chocolate frosting, and then spoon chocolate crumbs over cupcakes.
- Place a strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs.
- Place cupcakes in a cupcake container, and refrigerate until time to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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