Carrot Cake Cupcakes With Chocolate Cream Cheese Frosting

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 eggs
• 1 1/8 cups sugar
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 2 1/2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts
• 1 ounce chocolate
• 0.5 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners' sugar
• 1 tablespoon heavy cream

Recipe

• 1 carrot cake:.
• 2 preheat oven to 350 degrees f.
• 3 line 12 muffin cups with paper liners (i like the foil liners!).
• 4 beat together the eggs, sugar, and brown sugar in a bowl.
• 5 mix in the vegetable oil, apple sauce, and vanilla.
• 6 fold in carrots and pineapple.
• 7 in a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
• 8 mix flour mixture into the carrot mixture until evenly moist.
• 9 fold in 1/2 cup walnuts.
• 10 transfer to the prepared muffin cups.
• 11 bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
• 12 frosting:.
• 13 in small saucepan, melt chocolate over low heat. stir until smooth, and allow to cool to room temperature.
• 14 in a bowl, beat together the cream cheese and butter until smooth. mix in chocolate, vanilla extract, and orange extract.
• 15 gradually beat in the confectioners' sugar until the mixture is fluffy.
• 16 mix in heavy cream.