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  • Chocolate Zucchini Cupcakes

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    Chocolate Zucchini Cupcakes
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Zucchini - (3 medium)
    • 2 c. Unbleached all-purpose flour
    • 1 c. Unsweetened cocoa pwdr (not Dutch process cocoa)
    • 1 1/2 tsp Baking soda
    • 3/4 tsp Salt
    • 1 c. Lowfat sour cream
    • 1 c. Vegetable oil
    • 1 1/2 c. Dark brown sugar - (packed)
    • 1/2 c. Granulated sugar
    • 4 lrg Large eggs
    • 1 tsp Vanilla
    • 24 x Paper or possibly foil cupcake liners
    • 4 ounce Cream cheese softened
    • 1/2 stk Unsalted butter softened
    • 1 c. Confectioners' sugar
    • 1 tsp Vanilla

    Directions

    1. Preheat oven to 350 degrees.
    2. On a four-sided grater coarsely shred sufficient zucchini to measure 2 1/2 c..
    3. 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 till combined well. Add in Large eggs, one at a time, beating well after each addition, and beat in vanilla. Add in flour mix and beat on low speed till combined well. Add in zucchini and beat on low speed till combined well.
    4. Line twenty-four 1/2-c. muffin c. with liners and spoon batter into liners, filling them three fourths full. Bake cupcakes in oven till springy to touch and a tester comes out clean, about 20 to 25 min. Cold cupcakes in muffin c. on a rack 10 min. Remove cupcakes from muffin c. pans and cold completely on a rack.
    5. To make frosting: In a bowl with an electric mixer beat together cream cheese and butter till smooth. Add in sugar and vanilla and beat till mix is light and fluffy.
    6. Frost cupcakes with cream cheese frosting and refrigeratetill frosting is set, about 1 hour.
    7. This recipe yields 24 cupcakes.

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