Carrot cake cupcakes are the perfect, easy-to-serve Easter dessert. And they're especially cute with these DIY chocolate carrot edible cupcake toppers.
they're made out of white chocolate. Well, orange and green chocolate, I guess.
The best part about using chocolate to make these cute little edible cupcake toppers? They're so fast! Pop them in the fridge for a few minutes and they're ready to adorn your carrot cake cupcakes. Sure, you could make something similar out of royal icing, but that would require considerably more time and effort.
If you're looking for the ultimate carrot cake recipe, have I got it for you! I'll also have a free, printable, one page version of the recipe at the bottom of the post.
Carrot Cake Cupcakes Recipe:
- 3 cups grated carrots (about 4 large carrots)
- 2 cups sugar
- 2 cups flour
- 4 eggs
- 1 ½ cup oil
- 8 oz softened cream cheese
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 cup nuts, chopped
Beat together carrots, sugar, flour, eggs, oil, and cream cheese.
Add the baking soda, salt, cinnamon, vanilla, and nuts to the mixture, and mix well.
Fill two lined cupcake tins (24 cupcakes total) and bake for about 24 minutes at 350 degrees Fahrenheit.
While your carrot cake cupcakes are cooling, make your chocolate carrot cupcake toppers.
DIY Chocolate Carrot Edible Cupcake Toppers for Carrot Cake Cupcakes:
I love edible cupcake toppers! There's just something so fun about being able to eat the bit of the cupcake that makes it look so festive and special. And chocolate cupcake toppers are surprisingly easy and quick to make.
Materials for Chocolate Carrot Edible Cupcake Decoration:
TIP for melting chocolate wafers: Did you know that you can just put the wafers inside the disposable plastic pastry bag, and microwave it already in there? No need to get extra bowls and spoons messy!
Start by melting the orange chocolate wafers. Massage the bag of melted wafers to be sure that the chocolate is entirely melted. Snip the end of the parchment bag open with scissors. Pipe simple carrot shapes, by squeezing harder at the top of the carrot (to squeeze out more chocolate and make it wider), and squeezing less at the bottom of the carrot to form the tapered shape.
Melt green chocolate wafers and pipe on the carrot leaves. Let cool on the counter, or stick in the fridge for a few minutes if you want to use them even more quickly.
Once the cupcakes have cooled and been frosted with cream cheese icing, simply place one of the chocolate carrots on top of the cupcake.
These would be perfect for Easter, but I love carrot cake so much, I'd eat these all year round!