Cool Time 1 hour
Bake Time 15 minutes
Prep Time 15 minutes
YIELD Makes 16 cupcakes
INGREDIENTS
1‑1/4 cups sugar 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup vegetable oil 1/2 cup shredded carrot (about 1 carrot) 2 eggs 1/4 cup milk 1 teaspoon vanilla 1 container (16 ounces) chocolate frosting Colored sprinkles (optional)PREPARATION:
- Preheat oven to 350°F. Line 16 (2-1/2-inch) muffin pan cups with foil or paper liners.
- Combine sugar, flour, cocoa, baking powder and salt in large bowl. Add oil, carrot, eggs, milk and vanilla; beat with electric mixer at low speed until blended. Increase speed to medium. Beat 2 minutes. Spoon into muffin cups, filling about 2/3 full. Bake about 15 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire racks.
- Frost cupcakes with chocolate frosting. Decorate with sprinkles, if desired.