Chocolate Carrot Cupcakes

9 servings

30 minutes

Chocolate-carrot muffins are a delightful combination of rich dark chocolate flavor and the gentle sweetness of carrots. This recipe originates from American cuisine, where carrots are often used to add moisture and softness to baked goods. The muffins turn out moist, aromatic, with a slight nutty hint due to the addition of almonds. Spicy cinnamon deepens the flavor, creating a warm and cozy atmosphere. These muffins are perfect for morning coffee or afternoon tea. They can be served warm or chilled, enjoying the softness of the batter and the rich chocolate aroma. A great choice for those who love unconventional desserts that blend classic and originality.

Energy value per serving

• Calories: 97.8
• Proteins: 2.9g
• Fats: 5.9g
• Carbohydrates: 8.2g

Ingredients

• Wheat flour: 30 g
• Chicken egg: 2 pc
• Sugar: 40 g
• Butter: 30 g
• Almond: 30 g
• Carrot: 120 g
• Ground cinnamon: to taste
• Salt: to taste
• Baking powder: pinch

Cooking steps

1. Preheat the oven to 180 degrees

2. Grind the carrot and almond in a blender

   Required ingredients:

   • Carrot: 120 g
   • Almond: 30 g

3. Beat the eggs with sugar and a pinch of salt until fluffy.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 40 g
   • Salt:  to taste

4. Melt dark chocolate (at least 50%) with butter in a water bath or microwave.

   Required ingredients:

   • Butter: 30 g

5. Mix the melted chocolate with the egg mixture

   Required ingredients:

   • Baking powder:  pinch

6. Add flour with baking powder and cinnamon to taste (in my case, it was a teaspoon) to the resulting mass.

   Required ingredients:

   • Wheat flour: 30 g
   • Ground cinnamon:  to taste

7. Bake in the oven for 15-20 minutes, check readiness with a toothpick. The finished muffins can be served warm or cold.