These chocolate carrot cake cupcakes are super moist, chocolatey, and filled with warm spices. They're topped with a cinnamon cream cheese frosting and are perfect to make during the springtime for easter, mother's day, or for any special occasion!
These chocolate carrot cupcakes are inspired by my classic carrot cake cupcakes. Chocolate is the star flavor and when combined with the spices and moist shredded carrots, it turns into an irresistible springtime cupcake.
As a chocolate lover, I thought it would be fun and interesting to make chocolate carrot cake cupcakes, because who has ever heard of that before? And with my fool-proof chocolate cupcake recipe, the results are incredible.
After several recipe tests and getting the approval from family members, these truly are the best, especially when combined with the spiced cream cheese frosting!
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I am drawn to carrot cake recipes, especially during the springtime. As a home baker with 6+ years of experience, I have created several carrot-forward recipes, including this single layer carrot cake, baked carrot donuts, and this easy carrot bundt cake.
Without a doubt, the cream cheese frosting on top is truly one of the best parts! Whether it's a classic cream cheese frosting or this cinnamon version, the sweet and tangy flavor really compliments the warm spices and deep chocolate flavor.
Ingredients for Carrot Cake Chocolate Cupcakes
- Flour: I used all-purpose flour.
- Cocoa Powder: I used a dark chocolate cocoa powder (dutch-processed).
- Spices: A combination of ground cinnamon, ginger, nutmeg, and cloves are used.
- Carrots: Do not buy pre shredded carrots. Instead, use a cheese grater to freshly shred them yourself. This helps to make sure the cupcakes are moist.
- Cream Cheese: Use the brick-style cream cheese, not the one from a tub.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Chocolate Carrot Cake Cupcakes
These cupcakes are so simple to make! Follow along below for the step-by-step process.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and whisk until combined. Then whisk in the shredded carrots.
Step 4: Bake. Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 17-22 minutes.
Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Cinnamon Cream Cheese Frosting
Once the cupcakes have cooled and you're ready to decorate, make the frosting.
In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy.
Add the powdered sugar, cinnamon, and vanilla extract and mix on low speed until combined.
Then, increase the speed to high and beat until smooth and creamy.
For even more tips and tricks, check out the entire blog post for this cinnamon cream cheese frosting.
Storing & Freezing
Place any extra cupcakes in an airtight container in the refrigerator for up to 5 days. Do not leave out at room temperature for more than 4 hours if they are frosted.
To freeze, individually wrap each unfrosted cupcake with plastic wrap and place into a freezer-safe bag or airtight container for up to 2 months.
Expert Baking Tips
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Carrots: Do not buy already shredded carrots. You want to freshly grate your own carrots before mixing them into the cake batter. Freshly grated carrots have more moisture than the pre shredded ones.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
More Carrot Cake Recipes to Try
📖 Recipe
Chocolate Carrot Cake Cupcakes Recipe
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Whisk & Rubber Spatula
Ingredients:
Chocolate Carrot Cake Cupcakes
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ teaspoon ground cinnamon
- ¼ teapoons ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup milk
- ⅓ cup vegetable oil (or canola oil)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup freshly grated carrots, about 2 medium-sized carrots
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (brick-style, not spreadable)
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Chocolate Carrot Cake Cupcakes
- In a medium mixing bowl, whisk together the flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, milk, oil, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined.
- Then whisk in the freshly grated carrots.
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 17-22 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Cinnamon Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy and lump free (about 1-2 minutes). Add the powdered sugar, cinnamon, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Carrots: Do not buy already shredded carrots. You want to freshly grate your own carrots before mixing them into the cake batter. Freshly grated carrots have more moisture than the pre shredded ones.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons).
Such a simple cupcake that is packed with carrot cake flavor! My family devoured these and thought the cinnamon cream cheese frosting on top was a 10/10!