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.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

Step 4

Add the Greek yogurt, eggs, and vanilla extract to the sugar mixture and whisk until smooth and creamy.

Step 5

Stir in the grated carrots until evenly distributed.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.

Step 7

Gently fold in the chocolate chips.

Step 8

Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.

Step 9

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.

Step 10

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Optional: Dust the tops of the cooled cupcakes with powdered sugar for a decorative touch.

Step 12

Serve and enjoy your moist and chocolatey carrot cupcakes!

Nutrition Facts

Serving size	(1142.9g)

Amount per serving	% Daily Value*
Calories	3598.1

Total Fat 159.2g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 67.2g
Cholesterol 376mg	0%
Sodium 2013.3mg	0%
Total Carbohydrate 546.4g	0%
Dietary Fiber 41.3g	0%
Total Sugars 343.1g
Protein 66.7g	0%

Vitamin D 80IU	0%
Calcium 426.4mg	0%
Iron 25.4mg	0%
Potassium 1963.6mg	0%

*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.

Source of Calories

Fat: 36.9%

Protein: 6.9%

Carbs: 56.3%