Carrot Top Chocolate Cupcakes
As easy as dipping strawberries in orange-colored white chocolate and making your favorite cupcakes, “carrot top” chocolate cupcakes are perfect for Easter.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dessert
Keyword: cupcakes, Easter
Servings: 12 cupcakes
Author: Jess Smith via Inquiring Chef
Cost: $4.00
Mixing Bowl
Muffin Tin
Parchment Paper
- 12 small Strawberries
- 12 Chocolate Cupcakes (see note)
- 6 oz Chocolate Candy Melts (use orange colored candy melts or white chocolate candy melts with orange food coloring)
- Wax or Parchment Paper
- 2 cups Chocolate Frosting (see note) (see note)
Rinse and dry strawberries. (They need to be very dry so that the melted chocolate can stick, so be sure to do this ahead of time.)
Make cupcakes according to recipe / package directions. Let cool completely.
Melt chocolate according to package directions. If using white chocolate, stir in orange food coloring (or a combination of red and yellow food coloring) until the chocolate reaches a nice carrot-like orange color. (Place the bowl of melted chocolate inside a larger bowl filled with a couple inches of hot tap water. This will help to keep it warm / melted while dipping the strawberries.)
Spread out a piece of wax or parchment paper (put it on a baking sheet if you’ll need to move the strawberries while they’re cooling).
Working with one strawberry at a time, gather the stem and dip the strawberry in melted chocolate. Gently shake off any excess chocolate. Transfer the strawberry to wax / parchment paper. Repeat with remaining strawberries. Let cool at room temperature until chocolate hardens.
Frost cupcakes with chocolate frosting.
Add a chocolate-dipped “carrot” strawberry and press gently to secure it in the frosting.
Serve and enjoy!
Use any chocolate cupcake / frosting recipe. I’m not going to even try to give you a chocolate cupcake recipe that would be better than what’s already floating around on the internet. Box mix is totally great here if you’re short on time / energy (who isn’t?). If you’re looking to make some from scratch, these are a favorite of mine.
Chocolate-dipped strawberries and cupcakes can be made up to two days ahead. Store chocolate-dipped strawberries in the refrigerator and cupcakes in a sealed container at room temperature. Frost and top the cupcakes up to two hours before serving.
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 153mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg