In a medium bowl, sift flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
1 ½ cups All Purpose flour, ¼ tsp baking soda, 2 tsp baking powder, ¾ cup cocoa powder
In a large bowl, mix butter, sugar, vanilla, eggs and milk on low speed until creamy.
4 tbsp butter, 1½ cup granulated sugar, 1 tbsp Vanilla Extract, 2 each eggs, 1 cup milk
In ½ cup increments, mix dry ingredients into wet ingredients being sure to incorporate fully before adding next ½ cup. Do this until all the dry ingredients are mixed in.
Fill cupcake liners until they are ⅔ from the top.
Bake on center oven rack for 18-20 minutes or until a toothpick inserted in the ceter comes out clean.
Let sit in pan for 5 minutes and then transfer to wire rack to cool completely.
Chocolate Icing Instructions
While cupcakes are cooling, combine butter, powdered sugar, milk and vanilla extract in a large mixing bowl. Beat on medium speed until creamy.
4 tbsp butter, 2 ½ cups powdered sugar, ½ cup cocoa powder, ¼ cup milk
Note: If Icing is not correct consistency you may add either more powdered sugar or milk if you need it thicker or thinner.
When cupcakes are completely cool, spread icing on cupcakes.
Orange Icing Instructions
Combine butter, powdered sugar, milk, vanilla extract and food coloring in a large mixing bowl. Beat on medium speed until creamy.
4 tbsp butter, 2 ½ cups powdered sugar, ½ tsp Vanilla Extract, ¼ cup milk, food coloring
Note: If Icing is not the correct consistency you may add either more powdered sugar or milk if you need it thicker or thinner. You will want it on the thicker side to create the illusion of a carrot.
Decoration Instructions
Place chocolate graham crackers in Ziploc bag and crush with a rolling pin. Sprinkle on top of chocolate icing.
¾ cup chocolate graham crackers
Fill a piping bag with orange icing and add a 1A tip. Twist the bag and pipe icing in the center of the cupcake and stack it vertically to create the carrot top.