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.
Servings: 12 cupcakes
Cost: $4.00
Equipment
- Mixing Bowl
- Muffin Tin
- Parchment Paper
Ingredients
- 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)
Instructions
- 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!
Notes
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.
Nutrition
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