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Carrot Cake peeps, meet your new friend, the chocolate carrot cake.
Did I just say peeps (as in people)? UGH. My Tuesday brain is clearly tired and thinking about Easter, and apparently Peeps…like the candy.
You know what’s weird? I really do not even like Peeps, but yet I continue to buy those neon colored bunnies and chicks every single year. You know what is even weirder? My mom loves Peeps, but only if they are stale. What?! Yeah, I think she has me beat there. I mean, clearly I buy Peeps year after year because the colors put a smile on my face and those cute bunnies make me feel like a kid inside, but stale Peeps? Now that’s just plain odd.
Some of you may think it is odd that I turned carrot cake, a classic non-chocolate dessert, into a chocolate lover’s dream, but then again, if you think this is odd you probably shouldn’t be reading this blog. Because if you’ve been reading for really any amount of time, than you already know that I can turn almost anything non-chocolatey into chocolate heaven.
I guess I am magic like that.
RIGHT.
WOW. Tuesday. It’s really just got my brain going in a million different directions here. FOCUS.
These cupcakes, weird or not, are delicious. To be honest, you really don’t know there is carrot in them. The chocolate does a pretty good job of covering up any carrot business. But hey, it’s sure good to know these cupcakes are just a little bit better for us than most, right. Makes eating two or three or… well you know, that much less guilt inducing. I’ll take that any day.
And hello, these cupcakes are stuffed with a generous amount of Nutella. What’s not to love about that? You bite in and get the most sinfully awesome surprise.
Asher declared these her new favorite cupcake, but this is coming from the girl who has a chocolate sandwich (AKA Nutella sandwich) every single day after school. Promise, she’s not biased or anything.
Plus, that malted cream cheese frosting? It’s stick your finger in, lick it clean and repeat a million times GOOD! I had never used malt powder before and now I am kicking myself because it’s such a good flavor. Reminds me of an old-time milkshake served at the best retro diner. Which to me, is kind of fun.
Plus, cream cheese and carrot cake are one of those combos that simply need to always go together. They just work, and the malt flavor only adds to the goodness.
OK, since I feel like my words may be more annoying than helpful today, and since I just can’t seem to write a sentence without deleting the whole thing a second later, I am gonna call it a day. But I just have to make it clear that if you thought you liked carrot cake before, think again (especially if you are a chocolate lover), because these Nutella carrot cake cups, they are about to change your whole view of carrot cake. <–It’s the truth.
Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon instant coffee
- 2 eggs, at room temperature*
- 1/4 cup coconut oil, melted (may sub canola oil)
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup mini chocolate chips
- 16 teaspoons nutella, (about 1/3 cup)
- milk chocolate eggs, toasted coconut and or crushed Oreo's, for decorating
Frosting
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons malt powder
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16-18 paper liners OR line 10-12 small clay pots with parchment paper.
- In a medium size bowl combine the flour, unsweetened cocoa powder, brown sugar, baking soda, cinnamon, salt and coffee. Set aside.
- In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, coconut oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Fold in the shredded carrots and chocolate chips.
- Divide the batter evenly among the prepared pans, filling each three-quarters full. Bake 20 minutes (closer to 25 minutes for the pots) or until a toothpick inserted into the center comes out clean, do not over bake. Transfer cupcakes to a wire rack to cool completely.
Frosting
- Using an electric mixer, beat the cream cheese until smooth and creamy. Slowly beat in the powdered sugar, vanilla and malt powder until smooth.
To Assemble
- Use a small paring knife to cut a cone-shaped piece from the center of each cooled cupcake. Fill the hole with nutella, then replace the top portion of the cone (you'll need to slice off the tip). Transfer the Frosting to a pastry bag fitted with a round tip. Pipe frosting into a swirl on each cupcake (you can also just spread the frosting on with a knife). Sprinkle with toasted coconut or crushed Oreo's. Top with three milk chocolate Easter Eggs. Store any leftovers in an airtight container in the fridge.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But clearly, you can see that, right?
What would you substitute for the malt powder? Or would you leave it out? Thanks!
Hey Elle,
You can just omit it, no big deal:) Let me know if you give this recipe a try, I hope you love it! xx
I made these today but it’s a messy business. I didn’t got about 9 out of the batter. I used the little ceramic pots. Not easy getting the batter into the paper liner. After they were baked, I peeled the old liner off, lined the pots with s fresh one and popped the cupcake back in. The cakes are really delicious. I think the Nutella well is too much. I substituted fresh whipped cream and fresh strawberries. The soul looked great with the carrots sticking out. I peeled the baby carrots and put them in ice water for about sn hour beforehand, to make them stiff. I also decorated them with sweet pretzels. They were a great take home gift for the kids!
Hey Valda,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Sorry about the mess!! Have a great week! ?xxT
Any recommendations for how to turn this into a sheet cake?
Hi Shannon,
I’ve not tested that with this recipe, but I would probably double it! Please let me know if you give it a try! xTieghan
Hi Tieghan, What size pots did you use – circumference and/or height? Can’t wait to try these. They are so cute!
Hey Lauri,
I used 2 inch pots. I hope you love this recipe, please let me know if you give it a try! xTieghan
and it is the same voice that tells us we are not doing it good enough when we do take the time. I had never learned how to put myself first in a loving manner nor had most of my clients and I don’t mean getting my nails
Hi! You didn’t mention (unless I missed it) how you put the carrots in (I mean the carrots with leaves). Did you cut them down?
HI Charlie! You stir the shredded carrots into the cupcake bater at the end of mixingin step 3. Let me know if you have questions. Hope you love these!
I peeled the baby carrots then freshened them up in ice water for an hour to make them stiff. You can cut them if they are too long and then poke them into the cup cake- can make a small hole first with a chopstick
I’m making this right now for Holy Saturday brunch. Wish me luck! I’m not much of a baker, but here I go!!!
I hope it went well! Thanks Charlie!
hi, i only have dutch cocoa , but reaaaaaallly desperately want to make these,, how can i use it ,,maybe add one tsp baking powder u think?
HI! Yes, I think dutch cocoa will be fine. You do not need to add anything.
My mom and I made these for easter, ceramic pots included. They were a huge hit!! Everyone said it was the most delicious “dirt” they’ve ever had. Not surprised every recipe I’ve made of yours has been a success.
YES!! That is so awesome! So excited you all loved them, thank you!!