I had a craving for carrot cake cupcakes (the only way I like carrots!) but I also really wanted a hit of chocolate, so I’ve updated my earlier recipe with a tasty alteration. This praline cream cheese frosting will go on more baked goods, too.
Check out the original recipe for the cupcakes here HERE.
I replace 2 teaspoons of the vanilla extract with 2 teaspoons of Praline Liquor. It really raises the frosting to the next level, with a heady perfume of pecans.
These updated carrot cake cupcakes are very, very good.
Chocolate Praline Cream CheeseFrosting
2 (8-ounce) packages cream cheese, room temperature
1 stick butter, room temperature
3 1/2 cups powdered sugar
½ cup good quality cocoa (I used Droste)
4 teaspoons vanilla extract (or substitute 2 teaspoons Praline liquor)
1 teaspoon salt
1 cup chopped pecans
Add all ingredients, except nuts, into a medium bowl and beat until fluffy. Stir in the nuts. Spread frosting on top of each cupcake after it has cooled.