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Carrot Patch Chocolate Cupcakes

Carrot Patch Chocolate Cupcakes

5 from 4 votes

Ingredients
  

FOR THE CHOCOLATE CUPCAKES

  • 125 ml canola or sunflower oil
  • 200 ml / 200g white sugar
  • 3 eggs
  • 2 Tablespoons / 30ml smooth apricot jam
  • 250 ml boiling water
  • 10 ml / 2 teaspoons instant coffee granules
  • 500 ml / 280g self raising flour
  • 5 ml / 1 teaspoon bicarbonate of soda / baking soda
  • 2 ml salt
  • 45 ml / 3 Tablepoons cocoa powder

FOR THE CHOCOLATE BUTTERCREAM

  • 100 g butter or margarine
  • 500 ml / 280g sifted powdered / icing sugar
  • 60 ml / 25g cocoa powder
  • About 30ml milk

ORANGE TINTED CHOCOLATE

  • 80 g White chocolate
  • Orange gel powder or oil based tint
  • 12 crushed Oreos

Instructions 

CHOCOLATE CUPCAKES

  • Beat oil and sugar together. Add eggs one at a time, beating after each addition, until item fluffy and add the apricot jam.
  • Add the coffee granules to the boiling water and allow to cool for 5 minutes.
  • Sift the flour, bicarbonate of soda, salt and cocoa powder together, add to cream mixture.
  • Add the coffee mixture and beat well.
  • Spoon into cupcake cases, and bake at 180°C for 15 minutes until a skewer inserted comes out clean.
  • Leave to cool completely on a cooling rack

CHOCOLATE BUTTERCREAM

  • Cream the butter and powdered / icing sugar together. Mix the cocoa powder with hot water until smooth and add to icing
  • Add just enough milk to create a smooth spreadable consistency
  • Using a palette knife spread icing over cupcake

TINTING THE CHOCOLATE

  • Melt your white chocolate in the microwave or double boiler checking on it every 20 seconds to ensure it does not burn. Add your orange oil based, gel or powder tint to the chocolate, just a drop at a time, until you get your desired colouring. Just a reminder, please do not use a water based colouring, and make sure that all your utensils are dry.

CHOCOLATE CARROTS

  • Wash and dry the strawberries completely. If they are not dry the chocolate will not hold and will just fall off. Dip the strawberries in the tinted chocolate, do not cover the leaves. Allow to dry on wax paper and using a knife, make rough lines on the dry chocolate to create a 'carrot' like look.

ASSEMBLING THE CARROT PATCH CUPCAKES

  • After the cupcakes have been baked, leave to cool and make a round little dent with a knife, in which to place the 'carrot'. Using a palete knife, spread the chocolate icing over the cupcake and around the dent. Place the 'carrot' in the dent and sprinkle on the cruhed Oreos.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie