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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. 354.88 ml flour

  2. 4.92 ml baking powder

  3. 4.92 ml cinnamon

  4. 2.46 ml baking soda

  5. 1 1/53 ml allspice

  6. 1 1/53 ml nutmeg

  7. 2 eggs

  8. 177.44 ml packed brown sugar

  9. 118 1/59 ml semi-sweet chocolate chips, melted and cooled slightly

  10. 78.07 ml oil

  11. 4.92 ml vanilla

  12. 59.14 ml 2% low-fat milk

  13. 473.18 ml finely grated carrots

  14. 113 1/39 g light cream cheese , softened

  15. 59.14 ml icing sugar

  16. 59.14 ml semi-sweet chocolate chips, melted and cooled slightly

  17. 2.46 ml vanilla

  18. 14.79 ml 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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