Cocoa-Carrot Cupcakes with White Chocolate Chips
Cocoa-Carrot Cupcakes with White Chocolate Chips is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. • Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfection• Preheat the oven to 350°F.
Place paper liners in 24 cupcake/muffin tins.
• Place the sugar, oil, and eggs in a mixer fitted with a paddle and beat until well combined.
Place the flour, cocoa powder, baking soda, and salt in a separate bowl and mix well.
Add to the oil mixture, scrape down the sides of the bowl, add the carrots and chocolate chips, and mix again.
Scrape down the sides of the bowl.
• Using a 2-ounce ice cream scoop or heaping tablespoon, fill the prepared tins.
Transfer to the oven and bake until a tester comes out clean and the tops are slightly domed, 22 to 25 minutes.
Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and set aside to cool.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
