Chocolate carrot cupcakes

CUPCAKES:

• 235 mL (1 bottle) Vanilla PediaSure Complete^®
• 250 mL (1 cup) all-purpose flour
• 80 mL (⅓ cup) unsweetened cocoa powder
• 5 mL (1 tsp) baking powder
• 2 mL (½ tsp) baking soda
• 2 mL (½ tsp) cinnamon
• 2 mL (½ tsp) nutmeg
• 1 mL (¼ tsp) ground cloves
• 1 mL (¼ tsp) salt
• 2 large eggs
• 125 mL (½ cup) brown sugar, packed
• 60 mL (¼ cup) vegetable oil
• 60 mL (¼ cup) unsweetened applesauce
• 375 mL (1½ cups) carrots (approximately 3 large carrots), grated

EASY CHOCOLATE ICING:

• 60 mL (¼ bottle) Vanilla PediaSure Complete^®
• 250 mL (1 cup) chocolate chips
• 30 mL (2 tbsp) butter

1. Preheat oven to 180°C (350°F). Line a 12-count muffin tray with paper liners. Set aside.
2. Sift together flour and cocoa into a large bowl. Add all remaining dry ingredients (baking powder, baking soda, spices, and salt) and mix together until combined.
3. In a separate bowl, whisk together eggs, brown sugar, oil, applesauce, and PediaSure Complete^® until smooth.
4. Using a spatula, scrape wet mixture over dry ingredients. Add carrots and stir everything together until homogeneous, making sure not to over mix.
5. Spoon batter into muffin cups, dividing batter equally.
6. Bake for 25-30 minutes until a toothpick inserted into the middle of the cupcake comes out clean.
7. Cool completely before icing.

FOR THE ICING: 

1. Place chocolate chips and PediaSure Complete^® into a small saucepan over low heat and stir until melted.
2. Remove from heat and add butter. Stir until melted and smooth.
3. Transfer to bowl and refrigerate for 2 hours or until firm.