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Moist Chocolate and Carrot Cupcakes with Cranberries

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
24 servings
Dessert
Moist Chocolate and Carrot Cupcakes with Cranberries
Ingredients
  • 2 cups grated carrots
  • 3 eggs
  • 1/3 cup milk
  • 1/4 cup applesauce
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup semisweet chocolate chips, or to taste
  • 1/4 cup dried cranberries, or to taste
Instructions
1
Begin by preheating your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take some time to prepare your muffin cups by either greasing them or lining them with paper liners.
3
Meanwhile, in a large mixing bowl, combine grated carrots, eggs, milk, applesauce, canola oil, and the extract of a vanilla bean.
4
Meanwhile, in another bowl, mix together flour, sugar, cocoa powder, baking soda, salt, and ground cinnamon.
5
Once you have combined the dry ingredients, gradually stir them into the carrot mixture until just combined to form a batter.
6
At this stage, fold in some chocolate chips and dried cranberries into the batter to add extra flavor and texture.
7
Finally, use a spoon to fill each prepared muffin cup with approximately 2 tablespoons of the batter.
8
Place these muffin cups in the preheated oven and bake until they are light and fluffy, and a toothpick inserted into the center comes out clean after about 25 minutes.