Carrot-Chocolate Cupcakes

Ingredients

• 1 lb carrot, peeled and sliced
• 1 3/4 cups sugar
• 6 tablespoons vegetable oil
• 1/3 cup buttermilk
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup semisweet chocolate, finely chopped
• 3 tablespoons powdered sugar

Directions

1. 1

   Preheat oven to 350

2. 2

   Finely mince carrots in a food processor

3. 3

   Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl.

4. 4

   Combine flour, soda and salt, in a separate bowl, stirring with a whisk.

5. 5

   Add flour mixture to carrot mixture.

6. 6

   Stir until all flour is incorporated,

7. 7

   Stir in chocolate.

8. 8

   Spoon batter into 22 muffin cups lined with paper liners.

9. 9

   Bake for 22 minutes or until toothpick comes out clean.

10. 10

    Cool muffins in tin for 10 minutes then sprinkle with powdered sugar.