Here’s another yummy way to use up zucchini. I got the recipe for the cupcakes from an email sent to me by allrecipes.com. I altered the recipe slightly. i decided to add some chocolate chips to the cake. The recipe also called for using a can of chocolate frosting. I am not a huge fan of the canned stuff. I’ll use it in a pinch, but the made from scratch stuff is so much better. I decided to top them with a chocolate cream cheese frosting. The frosting recipe came from The Cupcake Project. Most recipes that I have made for cream cheese frosting tend to be on the runny side. Not this one. This one is nice and thick, perfect for piping on a cupcake. I think you’ll really like this combination. I took the picture before topping them with the walnuts. I really like them with the walnuts on top.
Chocolate-Zucchini Cupcakes
2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake’s center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.
Chocolate Cream Cheese Frosting 1 (8 oz) package cream cheese at room temperature Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 C cocoa powder
Just desire to say your article is as amazing. The clarity for your publish is just cool and i could assume you’re a professional in this subject. Well with your permission let me to grasp your feed to stay updated with impending post. Thank you one million and please continue the gratifying work.
Wow! those cupcakes look so good and rich…..Fantastic idea!
These sound great! Awesome picture, too!!!
I'm so excited to try these they look YUM! I don't buy canned icing either so thanks for the frosting recipe!!
Yum! Chocolate and zucchini cupcakes. Very nice!!!
Made these today with zucchini from my garden. So yummy and moist and I love the frosting.
I have Zucchini Spice Cupcake in my blog, but Chocolate Zucchini Cupcakes sound awesome too!
Yum! I just bought two giant zucchini at the farmer's market to do some baking–narrowing it down here! YUM!
The only way I will eat zucchini if it is in a chocolate cake~ never thought to make it as a cupcake. I will definitely have to try this~
i love some good zucchini bread and cupcakes! it, along with pumpkin bread, are my favorites! such a cool way to sneak some veg into dessert. and they are super easy to make low fat versions of, that taste just as good! (probably the only breads you can do that with besides banana bread) :p
You had me at "chocolate"! I can overlook the zucchini,
These look divine! Can't wait to make them!
way to sneak in some veggies with your chocolate!
What a great healthier dessert!
These look addictive! The chocolate and cream cheese together is a powerful incentive to make these!