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!!!

Course: Dessert

Servings: 24

Ingredients

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)

Instructions

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!!)