Chocolate Easter Cupcakes with Carrots
This is a super cute and easy Easter cupcake recipe!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cups sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot water
For the decorations:
- Ready-made chocolate buttercream/frosting or, your favorite recipe for chocolate frosting!
- 1 cup orange candy melts
- 4 tbsp white candy melts
- Green sprinkles
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 to set.
Once cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.
Calories: 324kcal | Carbohydrates: 44g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 14mg | Sodium: 263mg | Potassium: 93mg | Fiber: 1g | Sugar: 34g | Vitamin A: 35IU | Calcium: 19mg | Iron: 1.1mg