Chocolate-Zucchini Cupcakes- 2 (1 ounce) squares unsweetened chocolate, melted (or I used 6 tbsp unsweetened chocolate powder + 2 tbsp oil)
- 3 eggs
- 1 3/4 cups packed brown sugar
- 1 cup vegetable oil
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups grated zucchini
- 1/2 cup mini chocolate chips (I only had regular and it was fine)
- 3/4 cup chopped walnets ( I didn't put the nuts in)
Preheat the oven to 350 degrees.
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beated egg mixture. (If using unsweetened cocoa powder you don't have to cook it)
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 (mine were probably a little fuller).
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 (see below) and garnish with walnuts.
Chocolate Cream Cheese Frosting
- 1 (8 oz) pkg cream cheese, room temperature
- 1/4 cup butter, room temperature
- 4 cups sifted powdered sugar (you may want less depending on how stiff you want your frosting)
- 1/2 cup cocoa powder
Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.
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