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!
Original recipe makes 24 cupcakes
Ingredients
2 cups grated carrots
3 eggs
1/3 cup milk
1/4 cup applesauce
2 tablespoons canola oil
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup semisweet chocolate chips, or to taste
1/4 cup dried cranberries, or to taste
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- 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.
Nutrition
Calories: 129 kcal
Carbohydrates: 25 g
Cholesterol: 27 mg
Fat: 2.7 g
Fiber: 1.3 g
Protein: 2.5 g
Sodium: 171 mg