Chocolate Carrot Mini Cupcakes

What to do with some extra carrots? They are always great in a cake, muffins, or cupcakes! In fact, you barely even notice the carrot in this recipe, as it is masked by the chocolate  Chocolate, carrot, caramel, and apple may not seem like a typical combination, but it works really well. The caramel icing is from yesterday's post. I wrote the carrot cake recipe from memory, as I no longer have the copy of it, so I hope I have remembered it accurately!

Chocolate Carrot Mini Cupcakes
1 cup all-purpose (white) or whole wheat flour
1/4 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1/2 cup oil
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 cups grated carrots

Preheat oven to 375◦F. Grease or line mini muffin tins (or use regular-sized - Pictured are some of each).
In a large bowl, mix together the first six dry ingredients.
In a separate medium bowl, mix together the four liquid ingredients. Add the liquid to the dry and mix. Stir in the carrots.
Divide batter evenly among muffin cups. Bake for about 15 minutes for mini cupcakes or about 20 minutes for bigger cupcakes. 
Let cool slightly before icing.
NOTES: Recipe can also be baked in a 9x13 inch rectangular pan for about 30 minutes.
To make a regular cake, replace the cocoa with an equal amount of additional flour.

To decorate: I placed a smear of caramel frosting on each (doesn't need to be artfully spread) and a small piece of green apple. Extra caramel and green apple make a great snack!