Ingredients for Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 large eggs
- Brown Sugar
- Semi Sweet Chocolate Chips
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2% Low Fat Milk
- 2 cups grated carrots
- Light Cream Cheese
- Icing Sugar
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How to Make Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
- In a large bowl, cream together 2 large eggs and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 cup unsweetened cocoa powder, ½ cup vegetable oil, and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 2 cups grated carrots and ½ cup chopped walnuts (optional).
- Fill the muffin liners about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting:
- In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until smooth and creamy.
- Once cupcakes are completely cool, frost generously with the chocolate cream cheese icing.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
90g
Fat
22g
Carbs
12g
