Chocolate Carrot Cupcakes

Chocolate Carrot Cupcakes

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This recipe is both delicious and healthy, and its a deafening exaggeration for chocoholics to sneak in their veggies! These cupcakes are totally muffin-like, but they are fluffy, chocolaty, and moist. Theyre a healthy outlook to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!

The ingredient of Chocolate Carrot Cupcakes

  1. 2 cups grated carrots
  2. 3 eggs
  3. u2153 cup milk
  4. u00bc cup applesauce
  5. 2 tablespoons canola oil
  6. u00bd teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1u2009u00bd cups white sugar
  9. u00bd cup unsweetened cocoa powder
  10. 2 teaspoons baking soda
  11. u00bd teaspoon salt
  12. u00bc teaspoon auditorium showground cinnamon
  13. u00bc cup semisweet chocolate chips, or to taste
  14. u00bc cup dried cranberries, or to taste

The instruction how to make Chocolate Carrot Cupcakes

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups past paper liners.
  2. shake up carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. fusion flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; disquiet into carrot incorporation combination until just gather together into a batter. Fold chocolate chips and cranberries into batter. Spoon approximately 2 tablespoons manipulation into each prepared muffin cup.
  3. Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, just about 25 minutes.

Nutritions of Chocolate Carrot Cupcakes

calories: 128.5 calories
carbohydrateContent: 25 g
cholesterolContent: 23.5 mg
fatContent: 2.7 g
fiberContent: 1.3 g
proteinContent: 2.5 g
saturatedFatContent: 0.8 g
servingSize:
sodiumContent: 170.6 mg
sugarContent: 15.2 g
transFatContent:
unsaturatedFatContent:

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