Carrot-Chocolate Cupcakes

• 1 pound carrots, peeled and sliced
• 1 3/4 cups sugar
• 6 tablespoons vegetable oil
• 1/3 cup low-fat buttermilk
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 ounce semisweet chocolate, finely chopped
• 3 tablespoons powdered sugar

1. Preheat oven to 350u0b0.
2. Place carrots in a food processor; process until finely minced.
3. Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth. Stir in chocolate.
4. Spoon batter into 22 muffin cups lined with paper liners. Bake at 350u0b0 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Dust the cupcakes with powdered sugar.

carrots, sugar, vegetable oil, lowfat buttermilk, eggs, flour, baking soda, salt, semisweet chocolate, powdered sugar

Taken from www.myrecipes.com/recipe/carrot-chocolate-cupcakes (may not work)