Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
Calories
Ingredients
- 2 1 oz squares unsweetened chocolate, melted
- 3 eggs
- 1 ¾ cups packed brown sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups grated zucchini
- ½ cup mini chocolate chips
- ¾ cup chopped walnuts
Chocolate Cream Cheese Frosting
- 1 8 oz package cream cheese at room temperature
- ¼ cup butter 1/2 stick at room temperature
- 4 cup sifted powdered sugar You can decrease this amount if you don't care about it being as stiff for piping
- ½ cup cocoa powder
Instructions
- 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.
- For the frosting - Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.