Halloween Chocolate Carrot Cake Cupcakes
Along with a few short cuts to make halloween night a breeze (especially when it falls on a weeknight), you can make these "short cut" cupcakes - with a simple trick to get in more veggies!!!
Servings: 24
- 1 yellow cake mix
- 1/2 cup water
- 1/2 cup milk
- 3 eggs
- 1/2 cup canola oil
- 2 cups carrots, shredded
- 1/4 cup pecans, chopped
- 1/4 cup cocoa powder
- 1 container chocolate frosting (feel free to use homemade)
Preheat oven to 350 and place cupcake liners in the bottom of 2 muffin tins.
In a mixing bowl, place all ingredients (except for chocolate frosting) and mix for 2 minutes.
Remove bowl from mixer and, using a spatula, scrape the bottom of the mixing bowl to ensure all of the ingredients are well combined; fill the prepared cupcake pans evenly with the batter.
Place both pans in the centre of a pre-heated oven and bake for 25 minutes or until the centre is firm
Remove from oven and let rest for 10 minutes; then remove cupcakes and place on a cooling rack
Once cool, frost with frosting and top with any one of the ideas mentioned above (or just eat them plain!!)