Chocolate zucchini cupcakes
Chocolate zucchini cupcakes recipe in the zucchini category
Recipe ingredients:
- 1 pound zucchini, 3 medium
- 2 cups unbleached all-purpose flour
- 1 cup unsweetened cocoa powder, not Dutch process cocoa
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup sour cream
- 1 cup vegetable oil
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 24 paper or foil cupcake liners
- Cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/2 stick unsalted butter, softened
- 1 cup confectioners sugar
- 1 teaspoon vanilla
Recipe method:
- Preheat oven to 350 degrees F.
- On a four sided grater coarsely shred enough zucchini to measure 2 1/2 cups.
- Into a bowl sift together flour, cocoa, baking soda and salt.
- In a large bowl with an electric mixer beat together cream, oil, and sugars until combined well.
- Add eggs, one at a time, beating well after each addition, and beat in vanilla.
- Add flour mixture and beat on low speed until combined well.
- Add zucchini and beat on low speed until combined well.
- Line twenty four 1/2 cup muffin cups with liners and spoon batter into liners, filling them three fourths full.
- Bake cupcakes in oven until springy to touch and a tester comes out clean, about 20 to 25 minutes.
- Cool cupcakes in muffin cups on a rack 10 minutes.
- Remove cupcakes from muffin cup pans and cool completely on a rack.
- To make frosting: In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add sugar and vanilla and beat until mixture is light and fluffy.
- Frost cupcakes with cream cheese frosting and chill until frosting is set, about 1 hour.
Tags: chocolate, cupcakes, recipe, zucchini, recipes, cooking