Cocoa-Carrot Cupcakes with White Chocolate Chips
- 2 cups light brown sugar
- 1 1/2 cups canola oil
- 4 large eggs, at room temperature
- 1 3/4 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 pound carrots, grated (about 4 cups)
- 2 cups white chocolate chips
- This recipe is vegetarian
- Produce
- Carrots (1 pound)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking soda (2 teaspoons)
- Brown sugar, light (2 cups)
- Canola oil (1 1/2 cups)
- Cocoa powder, unsweetened (5 tablespoons)
- Kosher salt (1/4 teaspoon)
- White chocolate chips (2 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on epicurious.com
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Published September 1, 2011 (1 year ago).
1 person saved this recipe.
