Carrot Patch Chocolate Muffins

Carrot patch muffins recipe Carrot patch muffins recipe

When you slice them open, these fun muffins reveal a carrot ‘growing’ inside. Crumble some cooked muffin to resemble soil on the serving platter.

12 people 20 minutes 25 minutes


  • 2 tsp Baking Powder
  • 175 g Caster Sugar
  • 25 g Cocoa Powder
  • 2 large Egg
  • 100 ml Rapeseed Oil or olive oil
  • 250 g Self-Raising Flour
  • 1 large SuperValu Orange Finely grated zest
  • 2 tsp Vanilla Extract
  • 175 ml Whole Milk


  • 1 - Orange Gel Food Colouring
  • 12 sprigs SuperValu Fresh Mint
  • 350 g SuperValu Icing Sugar
  • 1 large SuperValu Orange Finely grated zest
  • 175 g Unsalted Butter softened
  • 0.5 tsp Vanilla Extract
  • 2 tbsp Whole Milk


  1. Preheat the oven to 170 °C. Line a 12-hole deep muffin tin with paper muffin cases. 
  2. Sift together the flour, cocoa and baking powder in a large bowl. Add the sugar and toss together. 
  3. Beat the milk, oil eggs, vanilla extract and orange zest together in a jug. Add to the dry ingredients and stir to give a smooth, thick batter.  
  4. Divide the mixture evenly between the cases and bake for 20 minutes until springy to the touch. Remove and leave to cool completely. 
  5. For the icing, place the butter, milk, vanilla extract, orange zest and half the icing sugar in a large bowl and beat until well combined. Beat in the remaining icing sugar until smooth. Adding a little at a time, beat in enough food colour to give your desired tone. Spoon into a disposable piping bag, which has been cut to give a 1½ cm wide opening. 
  6. Once cool and using a small, sharp-pointed knife, cut out the centre of each muffin in a cone shape with a top diameter of about 3cm and reaching almost to the bottom. Pipe the icing inside and then about 3cm proud of the top. Finish with a mint or carrot leaf on top.
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