Chocolate Carrot Cupcakes Recipe - Allrecipes.com
  • READY IN 45 mins

Chocolate Carrot Cupcakes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat 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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • 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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Reviews More Reviews

Sep 16, 2014

Very nice way to use up some carrots from the garden. I made these with the cinnamon, without the cranberries. Next time I will put in more chocolate chips, because I'm a chocoholic.

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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