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!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

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  • 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(R)!

Nutrition Facts

129 calories; protein 2.5g; carbohydrates 25g; fat 2.7g; cholesterol 23.5mg; sodium 170.6mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
03/05/2018
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. This recipe was enjoyed by all ages in my house. Read More
(5)
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/04/2018
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. This recipe was enjoyed by all ages in my house. Read More
(5)
Rating: 5 stars
10/01/2015
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. Read More
(4)
Rating: 5 stars
03/30/2019
I followed the recipe except added a handful more or so of chocolate chips. These cupcakes are so moist and absolutely delicious! Read More
(1)
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Rating: 5 stars
10/31/2017
Made these exactly like the recipe called for and they were amazing!! Thank you Read More
Rating: 5 stars
06/29/2017
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! Read More
Rating: 4 stars
09/16/2014
Very nice way to use up some carrots from the garden. I made these with the cinnamon without the cranberries. Next time I will put in more chocolate chips because I'm a chocoholic. Read More
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Rating: 5 stars
02/26/2020
I didn’t want to open a big jar of applesauce, so I made my own from some Honey Crisp apple. I increased each of the chocolate chips and the dried cranberries to 1/2 cup. Since I was using large cupcake liners, I ended up with 16 muffins. I gifted the muffins to a few friends and they were a big hit. Deemed a ‘do-over’. I bought more carrots and the little applesauce cups so that I can make these again next week. Read More
Rating: 5 stars
04/07/2020
Delicious! I made them vegan with plant-based egg and almond milk. My vegan grandson flipped for them and so did everybody else. Read More
Rating: 5 stars
04/27/2020
It turned out perfect but since I dont have a apple sauce I just used the oil instead it still taste good. I put ice cream scoop on top. Its so good I almost forgot my name hahaha Read More