Chocolate Carrot Cupcakes

Ingredients

• 2 cups grated carrots
• 3 eggs
• 0.33 cups milk
• 0.25 cups applesauce
• 2 tablespoons canola oil
• 0.5 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1.5 cups white sugar
• 0.5 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 0.5 teaspoons salt
• 0.25 teaspoons ground cinnamon , Optional
• 0.25 cups semisweet chocolate chips , or to taste
• 0.25 cups dried cranberries , Optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

2. 2

   Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.

3. 3

   Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.