These Easter cupcakes are carrot patch cupcakes. They are chocolate cupcakes with chocolate icing. It is topped crushed Oreo to look like dirt, and a strawberry dipped in orange melted wafers.
These Easter cupcakes are cute little carrots made from orange chocolate covered strawberries over Oreo dirt. The moist chocolate cupcake underneath is one of my favorite cupcakes, too. They areas cute as they are delicious! These are perfect for the Easter dessert table after Easter dinner or after your egg hunt. They are a perfect sweet treat for your whole family and your chocolate bunnies.
For more cupcake recipes, try Maple Bacon Cupcakes, Lemon Bar Cupcakes, Biscoff Cupcakes.
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Why This Easy Easter Cupcakes Recipe Works
- Fun Easter theme- These are the cutest frosted cupcakes with little carrots on top for your Easter bunnies.
- Chocolate cupcake- These moist chocolate cupcakes are delicious and soft. They are even more fun to eat than they are to look at.
- Chocolate frosting- The creamy chocolate frosting has a rich chocolate flavor that goes great on top of the cupcake.
- Easy recipe- This is an easy Easter treat that you can do quickly and get back to your Easter celebration. You won't want to go back to store-bought cupcakes or box mix from your grocery store ever again.
Ingredient Notes for Carrot Cupcakes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Oil- A regular vegetable oil or canola oil will work.
- Large eggs- Take these out 2 hours before baking to get them to room temperature.
- Unsalted butter- Take this out 2 hours before baking to get it to room temperature.
- Cream cheese- Take this out 2 hours before baking to get it to room temperature.
- Powdered sugar- Make sure to sift this to avoid gritty frosting.
- Sour cream- Pull this out 2 hours before baking to get to room temperature.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Chocolate Cupcakes
Here is how to make and bake the chocolate cupcakes for these Easter cupcakes.
STEP 1: Prep. Preheat the oven to 350°F Meanwhile, live a 12 cup muffin pan with cupcake liners. Set it aside until needed.
STEP 2: Dry ingredients. Sift the all purpose flour with the cornstarch, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set it aside.
STEP 3: Wet ingredients. Mix the oil, sugar, eggs, vanilla extract, vinegar, and sour cream together in a medium bowl. Slowly whisk the hot water in. Going too fast can cook the eggs.
STEP 4: Combine. Pour the wet ingredients over the dry ingredients and whisk them together until the batter is smooth.
STEP 5: Scoop. Use a large cookie scoop to scoop batter into the prepared cupcake pan until each cup is â…” full.
STEP 6: Bake. Bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the middle comes out with moist crumbs.
STEP 7: Cool. Let the cupcakes cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely. Do not decorate them until they are fully cooled.
Step By Step Instructions - Chocolate Frosting and Decorating
Here is how to make the chocolate frosting and decorate the Easter cupcakes. this recipe uses an electric mixer. A stand mixer with paddle attachment or hand mixer will work.
STEP 1: Prep. First, line a cookie sheet with parchment paper.
STEP 2: Dip strawberries. Melt the orange wafers in the microwave. Then dip the strawberries in the orange chocolate. Make sure they are clean and dry before dipping. Place the dipped strawberries on the wax paper and let them dry.
STEP 3: Dry ingredients. Sift the powdered sugar and cocoa powder together into a medium bowl. Set it aside.
STEP 4: Beat butter. Use a mixer and separate bowl to beat the butter on high speed for 3 minutes making sure no lumps remain.
STEP 5: Combine. Add the powdered sugar mix to the butter and mix on low speed until combined. Then, add the light corn syrup and vanilla extract. Beat the frosting on high for 2 minutes until it is fluffy.
STEP 6: Blend Oreos. Use a food processor to blend the Oreos until they are mostly crumbs and small pieces.
STEP 7: Frost. Use a 2 oz cookie scoop to scoop frosting onto the top of the cupcakes. Spread it using an offset spatula leaving a dip in the middle.
STEP 8: Decorate. Dunk the top of each cupcake in the Oreo crumbs making sure to leave a good coating of "dirt". Top them with an orange strawberry carrot.
Expert Baking Tips
- Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
- Make sure your cupcakes are fully cooled before decorating them. Hot cupcakes can melt the frosting and make decorating difficult.
- Make sure to dip the strawberries in the chocolate shortly before you will be serving them. Chocolate covered strawberries can change their texture if left sitting for too long.
- Dip the frosting in the Oreo crumbs shortly after frosting the cupcakes as it will be difficult to get it to stick if it sets too much.
- Using a cookie scoop or ice cream scoop to scoop the batter and frosting is helpful as it is the easiest way to get a consistent quantity for each cupcake. A piping bag is much harder to control quantity.
FAQ
Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before decorating.
Yes it can! bake for 8-10 minutes instead.
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan to make an Easter cake. It cannot be dipped so you would simply make an even layer of Oreo crumb "dirt" and fill it with strawberry carrots.
Recipe Variations
- Vanilla cupcakes- You can use the first 3 steps of this Vanilla Nutella Cupcakes recipe for a vanilla cupcake batter instead to have homemade vanilla cupcakes.
- Alternate frosting- For alternate frosting you can use this cream cheese frosting or this peanut butter frosting and substitute them in. You will need to be extra sure the Oreo dirt coating is thick as the frosting will not match the color as well as chocolate.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Offset spatula: I use this to easily spread the frosting or fillings.
- Large cookie scoop: I love this OXO cookie scoop.
- 12 cup muffin pan- Here is the muffin pans I use.
- Muffin liners- Here is the muffin liners I use.
Storing and Freezing
These Easter cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating. The chocolate covered strawberries only last up to 2 days in the fridge, so they should be removed if you will not be eating them within that time.
The frosted Easter cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before adding the strawberries and eating.
Other Easter Recipes To Try
Try these spring recipes too!
- Lemon White Chocolate Cake
- Lemon Drizzle Cake
- Lemon Raspberry Rolls
- Carrot Bread
- Easter Egg Cheesecake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Easter Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose flour
- 2 tablespoon Cornstarch
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Oil canola or vegetable oil
- ¾ cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 teaspoon White vinegar
- ¼ cup Sour cream room temperature or greek yogurt
- ½ cup Hot water
Chocolate Frosting
- 1 cup Unsalted butter room temperature
- ¾ cup Powdered sugar sifted
- â…“ cup Unsweetened cocoa powder sifted
- 1 ½ tablespoon Light corn syrup
- 1 teaspoon Pure vanilla extract
- 2 cups Crushed oreos Mixture of crumbs and small pieces
- 12 Strawberries
- Orange melted wafers
Instructions
Chocolate Cupcakes
- Preheat the oven to 350℉. Line a 12 cup muffin pan with cupcake liners. Set aside.
- In a large bowl, mix the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.1 cup All-purpose flour, 2 tablespoon Cornstarch, ½ cup Unsweetened cocoa powder, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- In a medium bowl, mix the oil, sugar, eggs, vanilla, vinegar, and sour cream. Slowly whisk in the hot water.½ cup Oil, ¾ cup White granulated sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract, 1 teaspoon White vinegar, ¼ cup Sour cream, ½ cup Hot water
- Pour the wet ingredients over the dry ingredients. Use a whisk to mix until smooth.
- Use a large cookie scoop to scoop the dough into the cupcake pan. Fill â…”rds full.
- Bake for 18-20 minutes. Bake until a toothpick inserted comes out with moist crumbs.
- Let the cupcakes sit for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Chocolate Frosting
- Line a cookie sheet with wax paper.
- First, melt the orange wafers in the microwave. Dip the cleaned and dried strawberries into the orange chocolate. Place on the wax paper. Let it sit until dried.12 Strawberries, Orange melted wafers
- In a medium bowl, sift the powdered sugar and cocoa powder together. Set aside.¾ cup Powdered sugar, ⅓ cup Unsweetened cocoa powder
- Using a mixer, beat the butter on high speed for 3 minutes until fluffy and no butter chunks remain.1 cup Unsalted butter
- Add in the powdered sugar and mix on low speed until smooth. Add in the light corn syrup and vanilla. Beat on high speed for 2 minutes until fluffy.1 ½ tablespoon Light corn syrup, 1 teaspoon Pure vanilla extract
- Using a blender or food processor, blend the Oreos until mostly crumbs and small pieces.2 cups Crushed oreos
- Use a 2 oz cookie scoop to scoop the dough. Use an offset spatula to spread until even, make sure there is a big dip in the middle.
- Dunk the frosted cupcake into the Oreos. Make sure it is coated. Top with the carrot strawberry.
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