Carrot andchocolate cupcakes

Carrot andchocolate cupcakes

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  • Preparation:
  • Total:
  • Serves: 12 persons



  1. Step 1

  2. Step 2

    Place the butter in a bowl, mix in the sugar and salt. Mix in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely chop the chocolate, mix in with the cocoa powder.
  3. Step 3

    Peel the carrots, grate finely and add to the mixture. Pour in the milk, stir in. Combine the flour and baking powder, mix into the batter.
  4. Step 4

    Place the paper cases in the muffin tin, divide the batter between them.
  5. Step 5

    To bake
  6. Step 6

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cupcakes from the tin and leave to cool on a rack.
  7. Step 7

  8. Step 8

    Using the whisk on a mixer, beat the butter until light and creamy. Stir in the cream cheese and jam. Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter).
  9. Step 9

  10. Step 10

    Pipe the frosting onto the cupcakes. Break half of the biscuits in half, stick eyes on the whole biscuits using a little frosting, dip the biscuits into the frosting. Stick the biscuit halves on the right and left as bat wings.