Mini Chocolate Carrot Cake Cupcakes

These mini chocolate carrot cake cupcakes are bite-sized treats that are bursting with moist spicy carrot cake and rich chocolate flavor. They're topped with a sweet tangy cream cheese frosting that is sure to satisfy your dessert craving. Easy to make and perfect for any time of the year as well as special occasions.

Chocolate Cupcakes for the Win!

I'm a true chocolate lover and who wouldn't love a personal-sized treat when the craving hits? And when cupcakes come in rich chocolate flavor it's a win-win. They're easier to make than cake, bake up much faster, and with just a spread of frosting are ready to be popped in your mouth. Add rich chocolate to the mix and you'll be in chocolate cupcake heaven.

My favorites range from Chocolate Lava Cupcakes, to Chocolate Raspberry Cupcakes, and from Hot Chocolate Cupcakes, to German Chocolate Cupcakes. They're all incredibly delicious!

Why You'll Love These Chocolate Carrot Cake Cupcakes

• Doubly Delicious: These bite-sized beauties combine the moist, spicy goodness of cinnamon and nutmeg-flavored carrot cake with rich, dark chocolate. Need I say more?
• Creamy Frosting: What goes better with carrot cake than cream cheese frosting? The sweet and tangy frosting adds the perfect amount of richness to the sweetness of the carrot cake.
• Melt-in-Your-Mouth Moistness: These cupcakes are extra moist, thanks to the hidden veggies. They practically melt in your mouth, especially when that homemade cream cheese frosting is added.
• Adorably Mini: Their small size makes these cupcakes absolutely perfect for any occasion. They're easy to share and just the right size without overindulging.
• Easy Peasy: These cupcakes are a cinch to make, have simple ingredients, and have an amazing recipe that is both easy to follow and delicious.

Ingredients

Gather the list of ingredients you need to make this Carrot Cake Cupcake recipe. You'll find the exact measurements in the printable recipe card at the bottom of this post.

For the chocolate carrot cupcakes:

• Carrots - for moistness and a sneaky way to get veggies in a dessert.
• Unsweetened applesauce - to cut a few calories
• Vegetable oil - for a moister cupcake
• Eggs
• Vanilla extract
• All Purpose Flour
• Sugar
• Cocoa powder - for a rich chocolate flavor
• Baking soda
• Salt
• Cinnamon & Nutmeg - carrot cake's warm spices

For the cream cheese frosting:

• Butter - room temperature
• Cream cheese - room temperature will provide the best results
• Powdered sugar
• Vanilla extract

Decorating:

• Colorful sprinkles

Grating Carrots for Baking

When it comes to baking carrot treats like these cupcakes, the secret ingredient is, you guessed it, carrots! But not just any carrots - perfectly grated carrots that blend well into your batter, offering bursts of moist, sweet flavor in every bite. Check out how to grate your carrots just right:

Choosing Your Tool

• Box Grater: The good old-fashioned box grater will grate your carrots perfectly. It's a workout for sure but it gives you control over the size of your carrot shreds. Use the side with small holes for fine shreds that will melt into your cupcakes, giving them a beautiful even texture.
• Food Processor: If you're short on time or just prefer to keep things quick and easy, a food processor with a grating attachment will work. It'll get the job done in seconds, though the shreds may be slightly larger than those from a box grater.

The Ideal Size

When grating carrots for cakes and cupcakes, think Goldilocks: not too big, not too small, just right. You're aiming for shreds that are small enough to blend into the batter but not so tiny that they disappear or turn mushy. This ensures your cupcakes have that moist texture and subtly sweet flavor without any large chunks getting in the way.

Fresh is Best

While it might be tempting to save time with pre-shredded carrots from the store, don't! Those shreds are often dry and lacking in flavor compared to freshly grated carrots. By grating your own, you'll be sure your cupcakes come out as moist and delicious as possible, with the carrots adding just the right amount of sweetness and texture.

How to Make Chocolate Carrot Cake Cupcakes

For the mini cupcakes:

1. In a large bowl, combine grated fresh carrots, applesauce, vegetable oil, eggs, and vanilla extract. Stir.
2. In a separate bowl, mix flour, sugar, cocoa powder, baking soda, salt, nutmeg, and cinnamon.
3. Pour dry ingredients into the carrot mixture.
4. Stir well.

5. Line a mini cupcake pan with paper liners. Spoon a tablespoon of cupcake batter into each of the prepared muffin cups.

6. Preheat oven to 350°F and place filled cupcake pans into oven.

7. Bake for 11-15 minutes then remove from oven and place on a wire rack to cool.

For cream cheese frosting:

1. Place softened cream cheese and butter in the bowl of an electric mixer.
2. Cream at medium-high speed then add vanilla extract and continue mixing until well combined.
3. Add powdered sugar.
4. Beat until smooth and creamy for some of the best cream cheese frosting ever!

Place the cream cheese frosting in a piping bag with a large star tip and pipe frosting on cooled cupcakes. Sprinkle the top of the cupcakes with colorful sprinkles.

These cupcakes aren't just good, they're oh-my-goodness-where-have-you-been-all-my-life kind of good. So, what are you waiting for? Get ready to whip up a batch of these irresistible Mini Chocolate Carrot Cake Cupcakes.

Trust me, whether it's a party or a day when you need a little pick-me-up, these mini cupcakes are just the right size for a tasty treat.

Recipe Tips

• Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature before starting. This will help your batter mix smoothly and evenly for the best texture.
• Don't Overmix: When combining your dry and wet ingredients, mix just until you can't see any more flour. Overmixing can lead to cupcakes that are tough and dry.
• Check for Doneness: Ovens vary, so start checking your cupcakes a couple of minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
• Cool Completely Before Frosting: Frosting your cupcakes before they've completely cooled can lead to melting frosting and a messy presentation.
• Garnishes: While colorful sprinkles are always a hit, feel free to get creative. A dusting of cinnamon or even a sprinkle of finely chopped nuts can add a nice finishing touch.

How to Store Cupcakes with Cream Cheese Frosting

Place the carrot cake cupcakes in an airtight container and store them in the fridge where they'll keep fresh for up to three days.

A little insider tip - they taste best at room temperature! So, when you're about ready to serve them, let them set on the counter for about 30 minutes beforehand. This brings out the flavors and textures so each bite is absolutely deelicious.

Make Ahead

I know life can get hectic, but that doesn't mean you can't have homemade cupcakes ready to go! It takes just a little planning and you can enjoy cupcakes anytime you like.

• Bake, Don't Frost: Bake your cupcakes according to the recipe, but don't frost them. Let them cool completely before you move on to the next step.
• Stash the Frosting Separately: Whip up your cream cheese frosting and scoop it into an airtight container. This way, it will stay fresh and ready for when you need it.
• Freezer Them: Both the unfrosted cupcakes and the frosting can be frozen for up to three months. Just make sure they're tightly sealed to prevent freezer burn.
• Thaw: When you're ready for a cupcake fix, take the cupcakes and frosting out of the freezer and let them thaw overnight in the refrigerator. This will keep everything moist and tasty.
• Frost and Enjoy: Once they're thawed, bring the cupcakes and frosting to room temperature. Then frost away! They'll be as fresh as the day you made them.

More Cakes and Cupcakes

• Caramel Apple Cupcakes
• Carrot Sheet Cake with buttermilk glaze
• Champagne Cupcakes
• Cheesecake Factory Carrot Cake Cheesecake
• Chocolate Cake with Strawberries

Find lots of great dessert recipes here on 2CM!

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This post has been updated with an improved recipe, new photos. and set-by-step directions. It was first published on October 11, 2015.