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Carrot Cake peeps, meet your new friend, the chocolate carrot cake.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

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.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

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.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

WOW. Tuesday. It’s really just got my brain going in a million different directions here. FOCUS.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

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.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

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.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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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Ingredients

Frosting

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

*To quickly bring eggs to room temperature place them in a bowl and fill with warm water. Let them sit for five minutes.

Double Chocolate Nutella Carrot Cake Cups with Malted Cream Cheese Frosting | halfbakedharvest.com @hbharvest

But clearly, you can see that, right?

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Comments

  1. Hi Tieghan, What size pots did you use – circumference and/or height? Can’t wait to try these. They are so cute!

    1. Hey Lauri,
      I used 2 inch pots. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 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

  3. 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?

    1. 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!

  4. I’m making this right now for Holy Saturday brunch. Wish me luck! I’m not much of a baker, but here I go!!!

  5. 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?

  6. 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.

  7. Love how you presented these – so cute! And I’m all for turning anything and everything into a chocolate version!

  8. Hi there! Another great recipe & photos 🙂
    I was quite amazed when you said that carrot cake is “a classic non-chocolate dessert” when in my family we’ve been doing chocolate-frosted carrot cake for years, and it’s insanely delicious. I tried to find a decent photo similar to what we make at home, please check below: http://photos1.blogger.com/blogger/1534/1386/1600/bolo_cenoura.jpg
    http://www.muitochique.com/wp-content/uploads/2013/12/bolocenoura1.jpg

    Cheers from Portugal!

  9. Yum omg! Ever since you combined chocolate and lemon in the best way, I have faithfully trusted your chocolatizations 🙂 This looks amazing and I love that malted frosting 🙂

  10. Aw I love these little flower pots, especially with the carrot in there! I’m not a huge fan of carrot cake but that’s probably because I’ve never had a chocolaty version like this!

  11. These are so so cute!! And I love malted anything! Doesn’t it just make chocolate 10x better than it already is? I especially love mixing malt powder into brownies and I’m sure I would love it in cream cheese frosting. So creative!

  12. These are crazy-creative. I’d never think to put these ingredients together!! Hence, why I pop onto your website for every post. Just love this.

  13. Love the way you presented these cupcakes, my girls would just love these for Easter!

  14. These are totally kooky and awesome, Tieghan. How do you get any sleep with all of these recipe ideas rolling around in your head? Cheers, Ardith

  15. These are so adorable, and then so delicious too! I would be torn between keeping them to look at and devouring every single one. My grandmother used to like stale peeps too. She would buy a whole bunch every Easter and then keep them for several months before enjoying her treat.

  16. These are so gorgeous and fun!!! Love them. And I totally agree, peeps are not my deal either. I’d rather get those chocolate eggs 😉

  17. Oh my gosh- these are TOO CUTE! Seriously- I can’t handle it right now. They’re adorable-and delicious-looking!

    -Kelsey

  18. Whoah–yeah, I’ll take this cupcake any day! LOVE the presentation of them in the little flower pots; so cute!! 🙂

  19. You won’t get any argument from this Nutella lover! These cupcakes are the perfect little Easter treat. I don’t love Peeps either 😉

  20. These cupcakes are so stinking cute nestled into those pots…they would look great on an Easter table and I’m sure they would taste delicious.

  21. Wow! I love carrot cake and making it chocolatey and filling the cupcakes with Nutella? I’m in!

  22. I was thinking, would love to just sit in your kitchen and enjoy all the great smells or be a taste tester!

  23. It took me a very long time to choose which image to pin because they are all so inviting and wonderful. You have convinced me of the worth of chocolate carrot cake but my super traditional mum may take more time. There is only one way to really convince her though…..