Carrot Chocolate Cupcakes
Indulge in the perfect fusion of classic carrot cake and rich chocolatey decadence with these irresistible Carrot Chocolate Cupcakes. Infused with warm cinnamon, grated carrots, and the deep flavor of cocoa powder, these moist and tender cupcakes deliver a delightful balance of earthy sweetness and velvety richness. Semi-sweet chocolate chips add bursts of gooey indulgence, while creamy Greek yogurt keeps the texture light yet luscious. Easy to make in just under an hour, this recipe is perfect for any occasion, whether as a midday treat or a crowd-pleasing dessert. Top with a sprinkle of powdered sugar for a simple, elegant finish, and enjoy the ultimate twist on a timeless favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt (or sour cream)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Grated carrots
- 0.75 cups Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the Greek yogurt, eggs, and vanilla extract to the sugar mixture and whisk until smooth and creamy.
Stir in the grated carrots until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the chocolate chips.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the tops of the cooled cupcakes with powdered sugar for a decorative touch.
Serve and enjoy your moist and chocolatey carrot cupcakes!
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2013 mg | 88% | |
| Total Carbohydrate | 546.4 g | 199% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 343.1 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
