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!
1 person made this
Makes: 24 cupcakes
220g grated carrots
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)
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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.