Chocolate Carrot Cupcakes recipe
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Ingredients
- 2 cups grated carrots 3 eggs ⅓ cup milk ¼ cup applesauce 2 tablespoons canola oil ½ teaspoon vanilla extract 2 cups all-purpose flour 1 ½ cups white sugar ½ cup unsweetened cocoa powder 2 teaspoons baking soda ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ cup semisweet chocolate chips, or to taste ¼ cup dried cranberries, or to taste
Nutrition Info
- 128.5 caloriescarbohydrate: 25 gcholesterol: 23.5 mgfat: 2.7 gfiber: 1.3 gprotein: 2.5 gsaturatedFat: 0.8 gservingSize: -sodium: 170.6 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Carrot Cupcakes
Directions
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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.