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Chocolate Salad Cupcakes
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Description
Everyone loves these moist and fluffy chocolate cupcakes. They also are packed with shredded carrot and zucchini. Banana is used to replace the egg. This is a great way to use pulp from the juicer or overripe bananas.
Ingredients
- 1-½ cup All-purpose Flour
- ½ cups Whole Wheat Flour
- ¼ cups Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Soy Milk
- ¼ cups Vegetable Oil
- 1 teaspoon Vanilla
- 1 cup Sugar
- 1 whole Very Ripe Banana Mashed With 1 Teaspoon Baking Powder
- ¾ cups Grated Zucchini, Squeezed Dry
- ¼ cups Grated Carrot, Squeezed Dry
- ½ cups Chocolate Chips
Preparation
Heat oven to 350F.
Mix all dry ingredients in a bowl.
Combine the soy milk, vegetable oil, vanilla, and sugar. Add this mixture along with mashed bananas, zucchini, and carrots to dry ingredients and gently stir until everything is well mixed but not over beaten. Fold in chocolate chips.
Prep muffin tin with paper liners or nonstick spray. Fill muffin tins 3/4 full and bake at for 25-30 minutes. Check with a toothpick for doneness. Let cool and frost or sprinkle with powdered sugar.
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