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.
1
Preheat the oven to 180 degrees
2
Grind the carrot and almond in a blender
- Carrot: 120 g
- Almond: 30 g
3
Beat the eggs with sugar and a pinch of salt until fluffy.
- 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.
- Butter: 30 g
5
Mix the melted chocolate with the egg mixture
- Baking powder (raising agent): pinch
6
Add flour with baking powder and cinnamon to taste (in my case, it was a teaspoon) to the resulting mass.
- 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.
