Chocolate Carrot Cupcakes

Sneak your Veggies into these Chocolate Cupcakes
Sneak your Veggies into these Chocolate Cupcakes
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Ingredients

Adjust Servings:
2 cups Carrots grated
1/2 cup Cocoa powder unsweetened
1/4 cup Chocolate chips semisweet, or to taste
1/4 cup Cranberries dried, or to taste (optional)
1/4 tsp Cinnamon optional
1 tsp Vanilla extract
3 Eggs
1/3 cup Milk
1/4 cup Applesauce
2 tbsp Canola oil
1 1/2 cups Sugar
2 cup All-purpose flour
2 tsp Baking soda
1/2 tsp Salt

Nutritional information

129
Calories
2,7g
Fat
25g
Carbohydrates
2,5g
Protein
24mg
Cholesterol
171mg
Sodium
Ingredients

Chocolate Carrot Cupcakes

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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:

Ingridiens for Chocolate Carrot Cupcakes

So, how to make Chocolate Carrot Cupcakes?

Steps to make Chocolate Carrot Cupcakes

1

Prepare oven and muffin cups

5

Preheat the oven to 350 °F. Grease or line muffin cups with paper liners.

2

Combine wet ingredients

2

In a bowl, whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together.

3

Combine dry ingredients

3

In a separate bowl, mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together.

4

Combine both bowls

3

Stir the wet mixture and dry mixture together, until a batter is formed.

5

Add chocolate chips and cranberries

2

Fold in the chocolate chips and cranberries into the batter.

6

Portion the cupcakes

5

Spoon about 2 tablespoons of batter into each prepared muffin cup.

7

Bake

25

Bake in the preheated oven, for about 25 minutes, until the cupcakes are fluffy, and a toothpick inserted, comes out clean.

8

Cool

Cool on a wire rack.

9

Serve

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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious! Thank you!

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