|15 min||30 min||12|
|1 tsp||Baking powder (for cupcakes)|
|3/4 tsp||Baking soda (for cupcakes)|
|1/2 cup||Buttermilk, low fat (for cupcakes)|
|1/2 cup grated||Carrots (for cupcakes)|
|1/2 cup||Cocoa powder, unsweetened (for cupcakes)|
|1 large egg||Egg (for cupcakes)|
|1/4 cup||Salt (for cupcakes)|
|1/2 cup||Granulated sugar (for cupcakes)|
|1 cup||Wheat flour, whole wheat (minus 2 tbsp., for cupcakes)|
|1/2 cup||Water (hot, for cupcakes)|
|2 tbsp||Coconut oil (melted, for cupcakes)|
|1/2 tbsp||Cocoa powder, unsweetened (for chocolate frosting)|
|1 1/2 tbsp||Cream cheese, fat free (for chocolate frosting)|
|1/2 cup, sifted||Powdered/icing sugar (for chocolate frosting)|
Preheat the oven to 350°F.
Put the finely grated carrot into a fine mesh strainer.
Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible.
Place into a medium bowl.
Add the melted oil, egg, and buttermilk.
Once combined, mix in the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
Gently stir in the hot water.
Divide the batter between 12 lined muffin cups.
Bake for 20 minutes (or until a toothpick comes out clean).
Cool on a wire rack.
For the frosting, combine powdered sugar, cocoa powder, and cream cheese in a small bowl.
Stir until smooth.
Use about 2 teaspoons to frost each cupcake.