Description
Delight in these moist and flavorful Chocolate Carrot Cake Cupcakes, a perfect blend of rich cocoa, warm spices, and naturally sweet carrots. Enhanced with crushed pineapple for moisture and optional nuts and mini chocolate chips for added texture, these cupcakes are an irresistible treat suitable for vegetarians and ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
Optional Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This will evenly distribute the leavening agents and spices throughout the flour mixture.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined. This creates a creamy, sweet base for the batter.
- Add Carrots and Pineapple: Stir in the finely grated carrots and drained crushed pineapple to the wet mixture. These ingredients add natural sweetness, moisture, and texture to the cupcakes.
- Bring Wet and Dry Ingredients Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing, which can make cupcakes tough.
- Fold in Optional Add-ins: If using, fold in the chopped walnuts or pecans and mini chocolate chips to add crunch and bursts of chocolate flavor.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow for proper rising.
- Bake: 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 they are fully cooked.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preventing soggy bottoms.
Notes
- Pair these cupcakes perfectly with cream cheese frosting or a rich chocolate ganache glaze for enhanced flavor.
- For extra moisture and a better texture, ensure the carrots are grated finely.
- Store the cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate if they are frosted to maintain freshness.
- Walnuts or pecans can be omitted or substituted to accommodate nut allergies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
