January 23, 2013

Chocolate Carrot Cupcakes


 
This is wonderful dessert recipe for a larger crowd, like a birthday party or any other party for that matter. The combination of cocoa, nuts and cream cheese, make for a moist and deliciously scrumptious chocolate cake.  Simply delicious!!

Enjoy!
 
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Ingredients:
4 eggs
1-1/2 cups sugar
1-1/4 cups vegetable oil
3 cups finely shredded carrots
2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground walnuts
 
Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 tbsp. cocoa
2 tsp. vanilla extract
1/4 cup chopped walnuts, for garnish

Directions;

Line two 2-12 muffin pans with cupcake tins and set aside.

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In a large mixing bowl, cream together eggs and sugar…
 
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…than slowly add the oil, while mixing...

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...than, add the finely shredded carrots and mix until blended.

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Combine the flour, cocoa, baking soda, baking powder and salt...

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...gradually beat into carrot mixture until blended. Stir in the walnuts.

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Pour into prepared pans, leaving about 1/2 inch space at the top.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

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Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy.
Beat in the confectioners' sugar, cocoa and vanilla until smooth.

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Spoon into a piping bag and pipe the frosting generously on top of each cupcake.

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Sprinkle top of each cupcake with walnuts.

Makes: 24 cupcakes

Happy Baking!
 
Leia’s Culinary Treasures

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