1 ½ cups unsweetened dark cocoa powder (160 g), sifted
⅔ cup whole milk (160 g), room temperature
4 teaspoons vanilla extract
½ teaspoon kosher salt
For Garnish
½ cup Fisher® Chef’s Naturals Walnut Halves & Pieces (55 g)
Nutrition Info
Calories 339
Fat 14g
Carbs 50g
Fiber 2g
Sugar 35g
Protein 3g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
2. Step
Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
3. Step
In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
4. Step
In a small bowl, beat together the eggs and vanilla extract.
5. Step
Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
6. Step
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
7. Step
Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
8. Step
Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
9. Step
Finish making the cupcakes according to your desired variation.
10. Step
For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
11. Step
Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
12. Step
To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
