CHOCOLATE CARROT CUPCAKES

Chocolate Carrot Cupcakes image

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!

Provided by LaurenLee3

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 45m

Yield 24

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g