Carrot-Chocolate Cupcakes

Ingredients

• 2 teaspoons baking soda 
• 1 pound carrots peeled sliced
• 3 large eggs 
• 2 cups flour all-purpose
• 0.3 cup buttermilk low-fat
• 3 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 1 ounce bittersweet chocolate finely chopped
• 1.8 cups sugar 
• 6 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. Place carrots in a food processor; process until finely minced.
3. Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, soda, and salt, stirring with a whisk.
5. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
6. Spoon batter into 22 muffin cups lined with paper liners.
7. Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.