Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing
photo by Redsie
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 354.88 ml flour
- 4.92 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml baking soda
- 1.23 ml allspice
- 1.23 ml nutmeg
- 2 eggs
- 177.44 ml packed brown sugar
- 118.29 ml semi-sweet chocolate chips, melted and cooled slightly
- 78.78 ml oil
- 4.92 ml vanilla
- 59.14 ml 2% low-fat milk
- 473.18 ml finely grated carrots
-
CHOCOLATE CREAM CHEESE ICING
- 113.39 g light cream cheese, softened
- 59.14 ml icing sugar
- 59.14 ml semi-sweet chocolate chips, melted and cooled slightly
- 2.46 ml vanilla
- 14.79 ml 2% low-fat milk
directions
- In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
- In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
- Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
- In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.
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Reviews
-
Superb moist cupcakes. I used zuccini and carrots - half and half, instead of only carrots, as didn't have enough carrots and these cupcakes still managed to taste very nice. My cupcakes rose quite a bit, doubled in size. I also used wholemeal and plain white flour in equal proportions to make it healthier, oh... and added some extra cocoa powder to the flour mix, but that's just me, tweaking everything. Enjoy!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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