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Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing

  • 12servings
  • 30minutes
  • 272calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups flour

  2. 1 teaspoon baking powder

  3. 1 teaspoon cinnamon

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon allspice

  6. 1/4 teaspoon nutmeg

  7. 2 eggs

  8. 3/4 cup packed brown sugar

  9. 1/2 cup semi-sweet chocolate chips, melted and cooled slightly

  10. 1/3 cup oil

  11. 1 teaspoon vanilla

  12. 1/4 cup 2% low-fat milk

  13. 2 cups finely grated carrots

  14. 4 ounces light cream cheese , softened

  15. 1/4 cup icing sugar

  16. 1/4 cup semi-sweet chocolate chips, melted and cooled slightly

  17. 1/2 teaspoon vanilla

  18. 1 tablespoon 2% low-fat milk

Instructions Jump to Ingredients ↑

  1. In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.

  2. In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.

  3. Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.

  4. In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.

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