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Wednesday, March 9, 2016

Chocolate Carrot Cupcakes

Ingredients

  • Servings: 24
  • 2 cups grated carrots
  • 3 eggs
  • 1/3 cup milk
  • 1/4 cup applesauce
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 cup semisweet chocolate chips, or to taste
  • 1/4 cup dried cranberries, or to taste (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease or line muffin cups with paper liners.
  • whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. fold chocolate chips and cranberries into batter. spoon about 2 tablespoons batter into each prepared muffin cup.
  • bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

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