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.
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.
Servings: 18 CUPCAKES
Calories Per Serving: 272 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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.
- Using an electric mixer, beat the cream cheese until smooth and creamy. Slowly beat in the powdered sugar, vanilla and malt powder until smooth.
- 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.
*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit for five minutes.
But clearly, you can see that, right?