Carrot-Chocolate Cupcakes

Name: Carrot-Chocolate Cupcakes
Ingredients: 1 pound carrots, peeled and sliced; 1 3/4 cups sugar; 6 tablespoons vegetable oil; 1/3 cup low-fat buttermilk; 3 large eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 ounce semisweet chocolate, finely chopped; 3 tablespoons powdered sugar

10 ingredients

4 steps

Ingredients

1 pound carrots, peeled and sliced
1 3/4 cups sugar
6 tablespoons vegetable oil
1/3 cup low-fat buttermilk
3 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 ounce semisweet chocolate, finely chopped
3 tablespoons powdered sugar

Directions

1

Preheat oven to 350°.
2

Place carrots in a food processor; process until finely minced.
3

Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
4

Spoon batter into 22 muffin cups lined with paper 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.