Description
Delicious and moist Chocolate Carrot Cake Cupcakes that combine the rich flavors of cocoa with the sweetness and moisture of finely grated carrots. These cupcakes are enhanced with warm spices, nuts, and optional mini chocolate chips, perfect for a healthy dessert treat or special occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup unsweetened applesauce
Optional Add-ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined for a moist batter.
- Add Carrots and Applesauce: Stir the finely grated carrots and unsweetened applesauce into the wet ingredients, which add moisture and natural sweetness to the cupcakes.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cupcakes tough.
- Add Optional Nuts and Chips: Fold in the chopped walnuts or pecans and mini chocolate chips if using, for added texture and flavor.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preventing sogginess.
- Frost or Serve: Frost with cream cheese frosting or dust each cupcake with powdered sugar before serving for an extra touch of sweetness.
Notes
- For a dairy-free version, use plant-based chocolate chips and a dairy-free frosting.
- These cupcakes can be made ahead and frozen unfrosted for up to 1 month.
- Ensure the carrots are finely grated to maintain the cupcakes’ moisture and tenderness.
- Optional nuts add a nice crunch but can be omitted for nut-free preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
