Carrot-Chocolate Cupcakes

Name: Carrot-Chocolate Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: American
Ingredients: 2 teaspoons baking soda; 454 grams carrots, peeled and sliced; 3 larges eggs; 473 milliliters all-purpose flour; 79 milliliters low-fat buttermilk; 3 Tbsps powdered sugar; 1 teaspoons salt; 28 grams semisweet chocolate, finely chopped; 414 milliliters sugar; 6 Tbsps vegetable oil

You can never have too many American recipes, so give Carrot-Chocolate Cupcakes A mixture of sugar, carrots, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Place carrots in a food processor; process until finely minced.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

Buttermilk

Carrot

All Purpose Flour

Sugar

Egg

Cooking Oil

Equipment you will use

Measuring Cup

Knife

Bowl

Combine flour, soda, and salt, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Salt

Pop

Equipment you will use

Whisk

Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.

Ingredients you will need

Chocolate

Carrot

All Purpose Flour

Spoon batter into 22 muffin cups lined with paper liners.

Equipment you will use

Muffin Liners

Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.

Ingredients you will need

Powdered Sugar