Description
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
- 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 (Optional)
- ¼ cup semisweet chocolate chips, or to taste
- ¼ cup dried cranberries, or to taste (Optional)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 24