Chocolate Cupcakes for Easter – Carrot Patch Cupcakes
I love Spring! What better to bring in the new season than these adorable Chocolate Cupcakes?! They are delicious Chocolate Cupcakes for Easter and make the perfect carrot patch cupcakes too. These decadent cupcakes taste delicious and look perfect served up for spring.
Spring Cupcakes
Chocolate Cupcakes for Easter
Get creative with fun Easter cupcake ideas that are easy to make and don’t need lots of supplies.
These take a few more ingredients because we are making these chocolate cupcakes from scratch but feel free to use your favorite boxed cake mix to make it an easy Easter recipe.
What you will need to make these Carrot Patch Cupcakes is in this picture below. However, I have it displayed in a recipe list form to print out towards the bottom of the page.
Easter Cupcake ideas
In a large bowl, sift together flour, cocoa powder, baking soda, and salt for your chocolate cupcakes.
Use a mixer and add in your sugar and egg until it’s creamy. Continue mixing and add vanilla extract and oil.
Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.
Fill each section of your muffin tin about halfway. Bake the cupcakes at 350 for 18-23 minutes or until the cupcakes pass the toothpick test.
Before you decorate, allow for the cupcakes to cool completely.
Melt your orange and white candy melts (separately) and scoop it into a piping bag. On wax paper, pipe out miniature carrots. Use the white candy melts for the “leaves” of the carrots and sprinkle with your green sprinkles. Allow them to set.
Once your cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.
Spring Cupcakes
These cute carrot patch cupcakes are the perfect treat for spring.
Easter Cupcake ideas
Carrot Patch Cupcakes
Carrot Patch Easter Cupcakes
Chocolate Cupcakes for Easter – Carrot Patch Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 Lg egg
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 jar chocolate buttercream/frosting
- 1 cup orange candy melts
- 4 tbsp. white candy melts
- Green sprinkles
Instructions
- Line a muffin tin with muffin cups and set aside. Preheat oven to 350 degrees.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt
- In a stand mixer, mix sugar and egg until creamy. Continue mixing and add vanilla extract and oil.
- Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.
- Fill each section of your muffin tin about halfway. Bake for 18-23 minutes or until the cupcakes pass the toothpick test.
- Before decorating, allow for the cupcakes to cool completely.
- Melt your orange and white candy melts (separately) and scoop into a piping bag. On wax paper, pipe out miniature carrots. Use the white candy melts for the “leaves” of the carrots and sprinkle with your green sprinkles. Allow them to set.
- Once cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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