Sunday, November 13, 2011

Chocolate Zucchini Cupcakes

I have no idea why, but as soon as I saw this recipe I immediately thought Halloween!  So I saved them for Halloween and made them for our pitch-in at work.  I have to be honest, although they were very good, I was hoping they would be a little more moist with the zucchini.  I was expecting more of a zucchini bread texture with these, but they didn't really turn out that way.  I would probably alter them next time, but none-the-less wanted to post them so you could still be inspired by them!  They were so yummy and chocolaty!

Chocolate Zucchini Cupcakes
recipe courtesy Two Peas & Their Pod
yields 24 cupcakes

For the cupcakes:
1 1/2 cups light brown sugar
1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

For the frosting:
1/2 cup (1 stick) butter
2/3 cup dutch processed cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
2. In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.
3. In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about 3/4 the way full. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.

To make the frosting:
1. Melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.
* Note-the frosting makes about 2 cups, you might have a little extra.

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