Chocolate carrot cupcakes
45 min
This recipe is delicious and it's a great way for chocoholics to sneak in their veggies! These cupcakes are fluffy, chocolaty and moist. They're a fun twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
LaurenLee3
1 person made this
Ingredients
Makes: 24 cupcakes
- 220g grated carrots
- 3 eggs
- 80ml milk
- 60ml apple sauce
- 2 tablespoons canola or vegetable oil
- 1/2 teaspoon vanilla extract
- 250g plain flour
- 300g caster sugar
- 45g cocoa powder
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 40g dark chocolate chips, or to taste
- 30g dried cranberries, or to taste (optional)
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 180 C / Gas 4. Grease or line 2 cupcake tins with paper cases.
- Mix carrots, eggs, milk, apple sauce, oil and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, bicarbonate of soda, salt and cinnamon together in a separate bowl; stir into carrot mixture until just combined. Fold chocolate chips and dried cranberries into cake mixture. Spoon about 2 tablespoons of mixture into each paper case.
- Bake in the preheated oven until cupcakes are fluffy and a skewer inserted in the centre comes out clean, about 25 minutes.
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