Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 eggs
• 3/4 cup packed brown sugar
• 1/2 cup semi-sweet chocolate chips, melted and cooled slightly
• 1/3 cup oil
• 1 teaspoon vanilla
• 1/4 cup 2% low-fat milk
• 2 cups finely grated carrots
• CHOCOLATE CREAM CHEESE ICING
• 4 ounces light cream cheese, softened
• 1/4 cup icing sugar
• 1/4 cup semi-sweet chocolate chips, melted and cooled slightly
• 1/2 teaspoon vanilla
• 1 tablespoon 2% low-fat milk

1. In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
2. In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
3. Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375u0b0F (190u0b0C) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
4. In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.

flour, baking powder, cinnamon, baking soda, allspice, nutmeg, eggs, brown sugar, semisweet chocolate chips, oil, vanilla, milk, carrots, chocolate cream cheese, light cream cheese, icing sugar, semisweet chocolate chips, vanilla, milk

Taken from www.food.com/recipe/chocolate-carrot-cupcakes-with-chocolate-cream-cheese-icing-192638 (may not work)