Carrot andchocolate cupcakes

Carrot andchocolate cupcakes
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100 g butter
100 g sugar
2 pinches salt
2 eggs
100 g dark chocolate
2 tbsp cocoa powder
150 g carrots
¾ dl milk
180 g white flour
1 tsp baking powder
100 g butter
200 g double cream cheese
4 tbsp apricot jam
24 biscuits
some sugar eyes

Preparation Steps

  1. Batter
  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. 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. Place the paper cases in the muffin tin, divide the batter between them.
  5. To bake
  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. Frosting
  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. Bats
  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.


  • 12 persons


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