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 15
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.
I followed the recipe except added a handful more, or so, of chocolate chips. These cupcakes are so moist and absolutely delicious!
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 were great! Added more applesauce by mistake. Super moist and flavorful.
excellent! couldn't taste the carrots. decreased sugar and increased a litte applesauce, very moist. if i've got carrots on hand this is my new go to chocolate recipe
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.