I use this Chocolate Carrot Cupcakes recipe to encourage my children to eat more vegetables. I grate 2 cups of carrots and add them to the chocolate batter, and they absolutely love it! You can fold in dried cranberries too which will help sweeten the cupcake and hide the texture of the carrots too.
Besides this, the recipe is double chocolate, using cocoa and chocolate chips, and it’s just delicious! I like to make a simple vanilla frosting and occasionally sprinkle cranberries on top, making the cupcake not too heavy or too rich. Simply stunning!
To make Chocolate Carrot Cupcakes, you will need the following ingredients:
Preheat the oven to 350 °F. Grease or line muffin cups with paper liners.
In a bowl, whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together.
In a separate bowl, mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together.
Stir the wet mixture and dry mixture together, until a batter is formed.
Fold in the chocolate chips and cranberries into the batter.
Spoon about 2 tablespoons of batter into each prepared muffin cup.
Bake in the preheated oven, for about 25 minutes, until the cupcakes are fluffy, and a toothpick inserted, comes out clean.
Cool on a wire rack.
Serve as is, or with a frosting of your choice.
Now you can sneak in veggies between your chocolate cupcakes too, with this Chocolate Carrot Cupcake recipe. Choose a frosting of your choice and let us know! Try it on your own and tag #cookmerecipes in your baking posts!
So delicious! Thank you!
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