-
1
For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners.
-
2
Sift the flour, cocoa powder, baking powder, baking soda and salt together into a bowl.
-
3
Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk.
-
4
Whisk into the dry ingredients slowly, followed by the boiling water, just to combine.
-
5
Pour into the cupcake pans and bake for about 18 minutes.
-
6
Let cool completely.
-
7
For the carrot ganache: Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth.
-
8
Place over low heat until just boiling.
-
9
Place the white chocolate in a large bowl and pour the hot carrot mixture over.
-
10
Mix well until all the chocolate has melted.
-
11
Stir in the cinnamon, vanilla and ginger.
-
12
Let cool.
-
13
For the chocolate ganache: Combine the cream, sugar and cayenne in a saucepan and bring to a boil.
-
14
Combine the chocolate and butter in a bowl.
-
15
Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap.
-
16
For assembly: Use a melon baller to scoop out the center of each cupcake and fill with carrot ganache.
-
17
Frost with the chocolate ganache and sprinkle each cupcake with some cayenne pepper.
-
18
Garnish with a marzipan carrot.
