Description
Indulge in these decadent Chocolate Carrot Cake Cupcakes, a delightful twist on a classic treat. Moist, chocolatey cupcakes with a hint of spice from cinnamon and nutmeg, studded with grated carrots for a touch of sweetness and texture. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup unsweetened applesauce
- 1/4 cup buttermilk
Optional:
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in carrots, applesauce, and buttermilk.
- Blend Batter: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips if desired.
- Bake: Divide batter into cupcake liners, filling 3/4 full. Bake for 18–22 minutes until a toothpick comes out clean. Cool before frosting.
Notes
- These cupcakes are delicious with cream cheese frosting or chocolate buttercream.
- For added crunch, consider mixing in chopped walnuts or pecans.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
