Chocolate Carrot Cupcakes
Ingredients45 m servings 129
- 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.
- 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®!
Per Serving: 129 calories; 2.7 25 2.5 24 171 Full nutrition
ReviewsRead all reviews 12
This is a great recipe. My kids had no idea there were carrots in these! You can substitute coconut oil for the oil with great results.
These turned out amazingly moist and flavorful. Reminiscent of “Costco’s” chocolate muffins but much better for you. I did substitute almond milk for the milk as my boys have an allergy to dairy...
These turned out so well and my picky kid ate carrots! What a great way to sneak in a smidge of vegetables. They might not be quite as decadent as a regular chocolate cupcake, but they are very ...
A recipe with carrots that my kids actually loved! Definitely a keeper.
Made these exactly like the recipe called for and they were amazing!! Thank you
The best cupcakes I have ever made. I followed the recipe to a T, but let out the optional cinnamon and cranberries and added more chocolate. so moist and yummy!
To die for delish and stupid easy to make. Comes out moist and decadent and is inhaled by by crew and their classmates every time. I ran out of applesauce so subbed oil and it turned out fine. A...