Carrot and Chocolate Cupcake

Carrot and Chocolate Cupcake

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 teaspoon salt

2 cups brown sugar

2 tbsp cocoa powder

1 e 1/2 tsp ground cinnamon

3 cups carrots, finely grated

4 eggs

1 cup vegetable oil

Ganache:

300g semisweet chocolate, finely chopped

150g heavy cream

2 tbsp honey

Directions:

Cupcakes:

Preheat oven to 350°.

Combine carrots, sugar, oil, and eggs in a large bowl. Combine sifted flour, cocoa, soda, baking powder and salt, stirring with a whisk. Add flour mixture to carrot mixture; stir until smooth.

Spoon batter into 12 cupcakes cups lined with paper liners. Bake at 350° 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.

Ganache:

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and honey in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Decorate the cupcakes.