Carrot Garden "Dirt" Chocolate Cupcakes (No Cocoa Powder)


These Carrot Garden "Dirt" Chocolate Cupcakes (No Cocoa Powder) are rich, fluffy, and super easy to make! They are made with Tony Chocolonely's chocolate for a cocoa powder-free cupcake and frosting that is still just as delicious and chocolate-y.

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is their modern day slavery in the chocolate industry?

Sadly, yes, there is. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

How to make the "carrot garden" on the chocolate cupcakes?

  • For the dirt, I'd used crushed chocolate cookies (like Oreos) or you can take a cupcake and crumbs it into small dirt-like pieces.
  • For the carrots, I used Tony Chocolonely's Great Big Chocolate Eggs (the orange ones) with a "stem" of curly parsley. If sold out, another option is white chocolate (with orange food coloring) dipped strawberries with their original stem.

How to store leftover chocolate cupcakes?

I recommend placing any leftover cupcakes in a plastic storage bag or airtight container to be kept at room temperature for up to 3 days to maintain freshness.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Carrot Garden "Dirt" Chocolate Cupcakes (No Cocoa Powder)

These cute carrot patch cupcakes are rich, fluffy, and super easy to make with no cocoa powder necessary!



Servings: 14

For the Chocolate Cupcakes:

  • 1 6.35-oz Tony Chocolonely Dark Milk Chocolate Bar
  • 1 1/4 cup All Purpose Flour
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 2 large Eggs, room temperature
  • 1/2 cup Brown Sugar, packed
  • 1/3 cup Olive Oil, or melted butter
  • 2 tbsp. Granulated Cane Sugar
  • 1/2 cup Whole Milk, room temperature
  • 1 tsp. Lemon Juice or Apple Cider Vinegar
  • 1/4 cup Hot Water

For the Chocolate Buttercream:

  • 1 cup Unsalted Butter, softened
  • 3 1/2 cups Confectioners’ Sugar
  • 1/4 cup Melted Chocolate, about half of a Tony Chocolonely Dark Milk Chocolate Bar
  • 1 tsp. Vanilla Extract
  • 1 tbsp. Heavy Cream
  • Pinch of Salt, about 1/8 teaspoon

For the "Carrots" & "Dirt":

  • Tony Chocolonely Great Big Chocolate Eggs
  • Curly Parsley
  • (Optional) Chocolate Cookies, for the "dirt" crumbs


For the Chocolate Cupcakes:

  • Preheat oven to 350F. Line 1-2 muffin pans with cupcake liners (batter will make 14 cupcakes).
  • In a small bowl, whisk the milk and lemon juice together to create a homemade buttermilk. Set aside for 5 minutes.
  • Using a double boiler, or large bowl over a small saucepan, melt the chocolate.
  • In a large bowl, mix the flour, baking powder, baking soda, and salt together until well combined.
  • In a separate bowl, beat the eggs, olive oil, granulated cane sugar and brown sugar for 1 minute, or until creamy. Whisk in the milk mixture.
  • Stir in the melted chocolate.
  • Gradually add the flour mixture, mixing until just combined. Be Careful not to overmix.
  • Divide the batter out between the cupcake liners, filling each only halfway.
  • Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.

For the Chocolate Buttercream:

  • In the bowl of a stand mixer, beat the softened butter until smooth.
  • Gradually add in the confectioners' sugar on low speed.
  • Add in the melted (and cool to touch) chocolate, vanilla, heavy cream, and salt.
  • Beat on medium high speed for 4-8 minutes, until fluffy.
  • Add the frosting to a piping bag, then pipe a generous round dollop of the chocolate buttercream on each cooled cupcake.

For the "Carrots" & "Dirt":

  • To make the "dirt" on the frosting, crush chocolate cookies in a small bag until fine crumbs. Add to a bowl, then dip the tops of each frosted cupcake into the bowl to evenly coat the frosting in "dirt."
  • Add an orange easter egg, then place a small stem of parsley behind it. Enjoy!

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