Carrot-Chocolate Cupcakes

At 155 calories and 3.6 grams of fat, these cupcakes are guilt free. So much so that we've started calling them muffins so we can eat them for breakfast!

Carrot-Chocolate Cupcakes
adapted from Cooking Light
I made just a few changes to the recipe when I made these. I didn't have any buttermilk (or regular milk) so I added 1 t vinegar to 1/3 c half and half to make a sour milk. I added dark chocolate instead of semisweet and I highly recommend it.

1 lb carrots, peeled and sliced (You can also just grate these too)
1 3/4 cup sugar
6 T vegetable oil
1/3 cup low-fat buttermilk
3 large eggs
2 cups all-purpose flour
2 t baking soda
1/2 t salt
1 ounce semisweet chocolate, finely chopped
3 T powdered sugar

1. Preheat oven to 350.
2. Place carrots in a food processor; process until finely minced
3. Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Combine flour, soda, and salt, stirring with a whisk. Add flour to carrot mixture; stir until smooth. Stir in chocolate.
4. Spoon batter into 22 muffin cups lined with paper liners. Bake at 350 for 22 minutes or until toothpick comes out clean. Cool in pan on rack 10 minutes. Cool completely. Dust cupcakes with powdered sugar.