2 cups light brown sugar
1 1/2 cups canola oil
4 large eggs, at room temperature
1 3/4 cups all-purpose flour (used whole wheat 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 (used dark chocolate)
*1 tablespoon ground flax seed
Preheat the oven to 350°F. Place paper liners in 24 cupcake/muffin tins.
Place the sugar, oil, and eggs in a mixer fitted with a paddle and beat until well combined. Place the flour, cocoa powder, baking soda, and salt, ground flax seed in a separate bowl and mix well. Add to the oil mixture, scrape down the sides of the bowl, add the carrots and chocolate chips, and mix again. Scrape down the sides of the bowl.
Using a 2-ounce ice cream scoop or heaping tablespoon, fill the prepared tins. Transfer to the oven and bake until a tester comes out clean and the tops are slightly domed, 22 to 25 minutes. Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and set aside to cool.
*This is the best cupcake for kids, you can sneak in some healthy food. I change the white chocolate chips to dark chocolate just for preference. No offense to white chocolate lovers but I don’t consider it a chocolate. I used whole wheat flour and added ground flax seed as I always do with my baking. enJOY!!!