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Chocolate Carrot Cupcakes Popular Recipes

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Chocolate Carrot Cupcakes

"This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!"

Ingredients :

  • 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)

Instructions :

Prep : 20M Cook : 24M Ready in : 45M
  • 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.

Notes :

  • These cupcakes would taste great with a cream cheese icing, or, if you want to keep it healthy, try Lite Cool Whip®!

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