Carrot Cupcakes with Chocolate Ganache Frosting

With the popularity of cupcakes exploding, it goes without saying that I must have a Carrot Cupcake recipe in my repertoire. These Carrot Cupcakes are moist and delicious, and are full with the flavors of carrot, coconut, ground cinnamon, vanilla and walnuts.

Carrot Cupcakes: 
Ingredients:
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground all spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish

Method:
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

Chocolate Ganache Frosting:

Ganache — a smooth mixture of chocolate and cream — is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable. This recipe is from “Martha Stewart’s Cupcakes.”

Ingredients:
1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup
Method:
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

I hope you really enjoy this recipe 🙂 
XOXO *****

Inês Ribeiro