Chocolate-Chip Carrot-Cake Cupcakes
Ingredients
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1 12-ounce package semisweet chocolate morsels
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1/2 cup all-purpose flour
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1 (18.5-ounce) package spice cake mix
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5 carrots, peeled and shredded
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1 recipe Cream-Cheese Icing (Recipe follows.)
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Green decorator's icing (optional)
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Orange decorator's icing (optional)
Cream-Cheese Icing:
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1 8-ounce package cream cheese, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
1.
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with paper liners; set aside.
2.
In a bowl, gently toss chocolate morsels in flour to coat, discarding excess flour; set aside.
3.
Prepare cake mix as directed on package. Fold in chocolate morsels and carrots. Spoon batter into prepared muffin cups.
4.
Bake for 15 to 20 minutes, or until a wooden pick inserted in the center of a cupcake comes out clean.
5.
Let cool in pans on wire racks for 15 minutes. Cool completely before icing.
6.
When cool, spread tops of cupcakes with Cream-Cheese Icing. Decorate with decorator's icing, if desired.
Cream-Cheese Icing:
In the bowl of an electric mixer, beat cream cheese with confectioners' sugar at medium speed until smooth. Add vanilla extract. Store in refrigerator until ready to use.
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