Carrot cupcake
Oh no, you mean to tell me that there are no actual carrots in these Carrot Cupcakes with Only Chocolate in Them?! Well, I guess that's one way to get your daily dose of vegetables... by just looking at them! But don't worry, these cupcakes are still delicious even without the actual carrots. The chocolatey goodness is sure to make up for any lack of nutritional value. So go ahead and indulge in our Carrot Cupcakes with Only Chocolate in Them. We promise we won't tell anyone that they're not exactly health food!
Chocolate cupcakes
Ingredients:
130g all purpose flour
200g caster sugar
50g cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
100g vegetable oil
Instructions:
Preheat your oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
Pour the batter into the cupcake liners, filling each about 2/3 full. This makes about 10 cupcakes depending on the size of your cupcake cases.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, you can decorate the cupcakes with your favorite frosting or toppings.
Ganache
Ingredients:
150g dark chocolate chips or chopped in small pieces
150g cream
Instructions:
In a microwave-safe bowl, heat the heavy cream and dark chocolate in the microwave for 1 minute 50% power (you can set this on most microwaves) Repeat x2 times and stir.
If after the 3 minutes there is still unmelted chocolate then microwave the chocolate and cream mixture in 30-second intervals 50% power and stirring after each interval, until the ganache is smooth and well combined. Be careful not to overheat the ganache or the chocolate may seize.
Let the ganache cool at room temperature until it is thick enough to spread or pipe, or refrigerate it for 10-15 minutes to speed up the cooling process.
This method is quick and easy, but be sure to keep an eye on the ganache and stir it frequently to prevent over-heating.
Carrots - Chocolate covered strawberries
Ingredients:
10/12 large fresh strawberries
250g candy melts in orange
Parchment paper
Instructions:
Wash the strawberries and pat them dry with a paper towel. Leave the stems intact as they make for easy handling.
Place a sheet of parchment paper on a baking sheet. This will make it easier to remove the strawberries once the chocolate has hardened.
Melt the candy melts in microwave. Heat 20-30 second intervals, stirring after each interval, until it is fully melted and smooth.
Holding the strawberry by the stem, dip it into the melted chocolate, letting any excess chocolate drip off. You can also use a spoon to help coat the strawberry if needed.
Place the chocolate-covered strawberry onto the wax paper-lined baking sheet or plate. Repeat until all of the strawberries have been coated in chocolate.
Once all the strawberries are coated, place the baking sheet or plate in the refrigerator to chill for at least 15-20 minutes or until the chocolate hardens. You can then remelt the remaining chocolate and fill a piping bag.
Once the chocolate has hardened, then add the chocolate to mimick the carrot lines. Chill more and then remove the strawberries from the parchment paper and the carrots are ready to assemble.
Assembling:
I usually line up the bowl of ganache, crushed oreo (for the soil) and strawberry carrots. It makes the decorating process more efficient.
First cut a hole in the middle of the cupcake and cover with ganache and dip in to the bowl of oreo soil. Add the strawberry carrot in the middle so it looks like its growing from the soil. I added some butter cream flowers to make these cupcakes extra precious. Alternatively you could make flowers from fondant cutters .