Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking powder: 2 teaspoons (6g)
- Baking soda: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Cinnamon: 1 1/2 teaspoons (3g)
- Ground cloves: 1/4 teaspoon (1g)
- Nutmeg: 1/4 teaspoon (1g)
- Shredded carrots: 1 cup (120g)
- Granulated sugar: 1 1/4 cups (240g)
- Brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
For the Chocolate Ganache:
- Dark chocolate: 8 ounces (227g)
- Heavy cream: 1 cup (240ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven: Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together shredded carrots, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To Make the Chocolate Ganache:
- Chop the chocolate: Chop the dark chocolate into small pieces.
- Heat the cream: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Add the chocolate: Remove the cream from the heat and add the chopped chocolate. Let sit for a few minutes to allow the chocolate to melt.
- Stir: Stir the chocolate and cream together until smooth.
To Assemble the Cupcakes:
- Pipe the ganache: Transfer the ganache to a piping bag fitted with a star tip. Pipe the ganache onto the cooled cupcakes.
- Decorate: Garnish with chocolate shavings, sprinkles, or shredded carrots, if desired.
Nutritional Information (per cupcake):
- Calories: 375
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 35g
- Protein: 4g
- Fat: 15g
- Saturated fat: 7g
Dish Characteristics:
- Moist and fluffy cupcakes
- Rich and decadent chocolate ganache topping
- Sweet and spicy carrot flavor
User Comments:
- "These cupcakes are absolutely divine! The carrot flavor is perfect and the chocolate ganache is to die for."
- "I love how easy these were to make and they turned out so moist and delicious."
- "The perfect dessert for a special occasion or just a sweet treat."
Special Precautions and Tips:
- Use fresh, shredded carrots for the best flavor.
- Do not overmix the batter, as this can make the cupcakes tough.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
