1. Beat the eggs with the sugar until the mixture is foamy, add the carrot and the oil, followed by the flour with the yeast, the salt and the cinnamon.

2. Pour into moulds greased with butter and bake for approximately 30 minutes. Allow to cool then turn out.

3. For the frosting: Boil the cream and pour it into a bowl with the chocolate and butter. Blend until the batter is smooth. Allow to cool.

4. Once cooled, beat the batter with an electric beater. Use a pastry bag to decorate the cupcakes once cooled|