These carrot patch cupcakes are so tasty and make a great dessert to whip up for the Easter dessert table. The chocolate cake is so moist and tender. It's topped with chocolate frosting, cookie crumbs, an orange frosting carrot top, and green candy melt leaves. Totally cute and incredibly easy too.
Carrot Patch Cupcakes
Who doesn't love a chocolate cupcake with chocolate frosting and chocolate cookie crumbs on top? You know that I love to double and triple up on my chocolate! I have that amazing triple chocolate cheesecake, the mile high chocolate cream pie, and the over-the-top brownie batter dip too.
Now I thinking I need to add more to that list though. Stay tuned for more insanely chocolatey desserts.
This chocolate cupcake recipe is my favorite recipe ever. It's so soft and spongy. Of course if you're short on time or just plain prefer a chocolate cake mix, go for it.
What's nice about these homemade chocolate cupcakes is that they're made with hot water and melted butter. That means you don't have to let the butter come up to room temperature before making it which means it's ALMOST as easy as a cake mix.
I cut little cone shapes out of the cupcakes and filled it with the orange frosting to look like the carrot was down inside the cupcake. It's really neat to see when you bite into them. Silly me, I didn't bother to take a picture of it. What a missed opportunity!!
If you don't want the hassle of cutting the center of the cupcakes, just pipe the frosting on top. The cookies make it slightly harder for the orange frosting to stick, but it works. I tested it myself to make sure.
What tip did you use? I used an Ateco coupler, but you can also use a large straight tip like a Wiltion 2A.
How did you make the green leafy tops? I used green candy melts that can be found in the cake decorating aisle at Walmart or any craft store. I melted the candy melts, placed it in a sandwich bag, and piped three lines connected them at a point on wax paper. Let them dry for about 10 minutes or until they easily peel off the wax paper.
How to make carrot patch cupcakes
Carrot Patch Cupcakes
- ¾ cup butter room temperature
- 2 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 4 ½ tablespoons heavy whipping cream
- Store-bought vanilla frosting for carrot
- Orange gel food coloring
- ½ cup green candy melts
- 6 to 8 Oreos crushed
- Preheat oven to 350 degrees F. Line two cupcake pans with paper cupcake liners.
- In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 and half minutes.
- Add in the vegetable oil and cocoa powder and whisk until smooth.
- Add in sour cream and vanilla and continue to whisk until the sour cream in incorporated.
- In a separate bowl, add in cake flour, sugar, baking soda, and baking powder. Whisk until combined.
- Pour the cocoa mixture and eggs in with the dry ingredients. Add in the lightly beaten eggs. Whisk until everything is combined and most of the lumps have been worked out of the batter.
- Fill each paper liner ¾ full with the chocolate cake batter.
- Place in the preheated oven and bake for 18 – 23 minutes until the cake is done and a toothpick inserted into the center of one of the center cupcakes comes out clean.
- Let cool in the pan for 15 minutes before turning out onto a cooling rack. Place the cupcakes paper side down on the cooling wrap and allow to cool completely.
- While the cupcakes are cooling completely, work on the frosting.
- In a large mixing bowl, add in the butter. Beat with a hand mixer on medium speed until smooth.
- Add in the powdered sugar, cocoa powder, and 3 tablespoons of heavy whipping cream. Beat on low speed until most of the powdered sugar and cocoa powder is incorporated. Turn mixer up to medium speed and continue to beat until smooth.
- Add the remaining heavy whipping cream ½ tablespoon at a time and beat until the frosting reaches your desired consistency.
- Add the frosting into a piping bag fitted with a large round tip. Pipe a thick, spiral of chocolate frosting on top.
- This is optional. Use a small angled spatula, flatten the top and sides of the frosting.
- Sprinkle the crushed oreos on the outside edge of the chocolate frosting.
- In a small bowl, add the store-bought frosting and add 4 drops of orange gel food coloring. Mix until combined and no orange or white streaks are left. For a deeper color, continue adding orange gel food coloring and stirring after each addition until you reach the perfect carrot color.
- Add the orange frosting to a disposable piping bag fitted with a large round tip or just a coupler.
- In the center of the chocolate frosting, pipe a mound to be the orange carrot top by holding the piping tip straight up and applying even pressure while slowly pulling up. Stop applying pressure and without pulling up, make a small circle with the tip to smoothly remove the frosting without forming a point. Set aside and work on the green tops.
- In a small microwave-safe container, add the green candy melts. Microwave in 30 second intervals and stir after interval until the candy melts are completely melted and smooth.
- Place the melted candy melts in a small sandwich bag. Remove the air from the bag and seal it up.
- Cut a small hole in one of the corners of the sandwich bag.
- Lay out a piece of wax paper or parchment paper.
- Pipe a V with the green candy melts and add a line in the middle of the V to make 3 green leaves. Let it dry completely
- Once dried, remove from the wax paper/parchment paper and stick in the top of the orange frosting.
- Store in an airtight container at room temperature for up to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)