Chocolate Carrot Cupcakes

This chocolate and carrot recipe is made with chocolate chips and dried cranberries to make a festive cupcake dessert for the holiday season.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 129 Calories

Ingredients

• 2 cups all-purpose flour
• 3 eggs
• 2 teaspoons baking soda
• 2 cups grated carrots
• 2 tablespoons canola oil
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.5 cup unsweetened cocoa powder
• 0.25 teaspoon ground cinnamon
• 1.5 cups white sugar
• 0.33333334326744 cup milk
• 0.25 cup applesauce
• 0.25 cup semisweet chocolate chips, or to taste
• 0.25 cup dried cranberries, or to taste

Recipe Instructions

Step 1

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.

Step 2

Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

Step 3

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