Chocolate Carrot Cupcakes
Description
This chocolate and carrot recipe is made with chocolate chips and dried cranberries to make a festive cupcake dessert for the holiday season.
Ingredients
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2 cups grated carrots
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3 eggs
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1/3 cup milk
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1/4 cup applesauce
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2 tablespoons canola oil
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1/2 teaspoon vanilla extract
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2 cups all-purpose flour
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1 1/2 cups white sugar
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1/2 cup unsweetened cocoa powder
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2 teaspoons baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 cup semisweet chocolate chips, or to taste
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1/4 cup dried cranberries, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
2
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.
3
Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.