Carrot-Chocolate Cupcakes

Hadice's Note:

I love pumpkin chocolate muffins so I thought I would give these a try. Obtained from Cooking Light magazine. Use baby carrots to speed up the process.

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Servings: 22

• 1 lb carrot , peeled and sliced
• 1 ¾ cups sugar
• 6 tablespoons vegetable oil
• 1⁄3; cup buttermilk
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• ¼ cup semisweet chocolate , finely chopped
• 3 tablespoons powdered sugar

Directions:

1. Preheat oven to 350
2. Finely mince carrots in a food processor
3. Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl.
4. Combine flour, soda and salt, in a separate bowl, stirring with a whisk.
5. Add flour mixture to carrot mixture.
6. Stir until all flour is incorporated,
7. Stir in chocolate.
8. Spoon batter into 22 muffin cups lined with paper liners.
9. Bake for 22 minutes or until toothpick comes out clean.
10. Cool muffins in tin for 10 minutes then sprinkle with powdered sugar.

Reviews

[celia_47]

One of the best muffins (cupcakes) I've ever made! Sweet, moist,chocolatey, healthy and delicious! Amazing, thanks!