How to Make Chocolate Carrots for Mini Cupcakes

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Easter is right around the corner & that means spring is too! Living in the Midwest makes spring one of the best seasons. We finally get to enjoy being outside again, we start seeing new life start up in plants & trees, and baby animals are being born left and right. I always love making desserts for our family Easter gatherings. These mini carrot cake cupcakes were very easy to make and the adorable chocolate carrots on top let everyone know that for one this is carrot cake and two, it’s Easter! I have step by step instructions to show you how to make chocolate carrots for mini cupcakes.

Step 1: Make Mini Carrot Cake Cupcakes

To make these mini carrot cake cupcakes I followed the amazing recipe from Cleobuttera. They were very moist and flavorful, exactly what you want from a carrot cake. Here’s a link to the recipe. https://cleobuttera.com/cakes/incredible-carrot-cake-with-cream-cheese-frosting/

Once you get the batter mixed up you will fill up your mini cupcake liners 2/3 of the way full and bake at the temperature listed in the recipe. You will want to adjust the baking time to 9-12 minutes. Use a toothpick to test if they are done. Allow the cupcakes to cool completely before you frost them.

Step 2: Make Cream Cheese Frosting

I used my own cream cheese frosting for these cupcakes. It’s a recipe from one of my husband’s great aunts and always comes out delicious! Here is the recipe.

Step 3: Make the Carrot Tops

What You’ll Need

• Sheet tray or cookie sheet
• Silicone tray liner or wax paper
• Piping bags
• Green & orange chocolate candy melts

How to Make the Carrot Tops

• Line your sheet tray with the silicone mat or wax paper
• Heat up your candy melts in the microwave using 30 second intervals
• Give your candy melts a good stir and transfer the melted chocolate into a piping bag
• Cut a little bit off the tip of your piping bag
• Start piping a “W” shape and leave enough room between rows for your carrots like shown above
• Let the chocolate harden (This shouldn’t take long but you can put it in the refrigerator as well)

This might take a little practice before you get the technique down. See my progression from the top left to the bottom right! It took a few tries to get it down.

Step 4: Make the Carrots

• Heat up your candy melts in the microwave using 30 second intervals
• Give your candy melts a good stir and transfer the melted chocolate into a piping bag
• Cut a little bit off the tip of your piping bag
• First pipe across the bottom of the green carrot top and then continue with a zip zag upside down Christmas tree shape (Make sure they don’t get too long so they will fit on the cupcake)
• Let the carrots harden fully
• Carefully pull them off the silicon mat or wax paper

Just like that, you’ve got the most adorable cupcake toppers! I know working with chocolate can be a little intimating to begin with. My advice to you is just to keep practicing and remember not all carrots look the same!

Step 5: Decorate the Cupcakes

This is the easy part! Just carefully take your little chocolate carrots and place them at a slight angle on top of your frosted cupcakes. I love this really classic look of the orange and green on top of white frosting but you could also make your frosting look like dirt and have the little carrots poking out.

Thanks for taking the time to read my post today! I hope you try making these for Easter this year!