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    You are in: Home / Recipes / Carrot-Chocolate Cupcakes Recipe
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    Carrot-Chocolate Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    15 mins

    22 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 24, 2007

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot-Chocolate Cupcakes

    Serving Size: 1 (65 g)

    Servings Per Recipe: 22

    Amount Per Serving
    % Daily Value
    Calories 167.4
     
    Calories from Fat 48
    28%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 28.9 mg
    9%
    Sodium 195.5 mg
    8%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 18.1 g
    72%
    Protein 2.5 g
    5%

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