Chocolate Carrot Cupcakes

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!

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

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 ½ cups white sugar
• ½ teaspoon vanilla extract
• 3 eggs
• 2 teaspoons baking soda
• ½ cup unsweetened cocoa powder
• ⅓ cup milk
• 2 cups grated carrots
• ¼ teaspoon ground cinnamon (Optional)
• ¼ cup applesauce
• 2 tablespoons canola oil
• ¼ cup semisweet chocolate chips, or to taste
• ¼ cup dried cranberries, or to taste (Optional)

Recipe Instructions

Step 1

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

Step 2

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 3

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