Friday, August 19, 2011

Chocolate Zucchini Cupcakes

This year we planted zucchini and our plants did so well they took over most of our garden. The zucchini just keeps coming and coming. I've eaten so much zucchini, I swear I might be turning green. I've made bread (numerous recipes), muffins, boats, saut├ęs, fritters, salads, you name it. And honestly, I'm tired of eating zucchini. 

Well, I was tired of eating zucchini until I came across this recipe. Zucchini and chocolate? I was a little skeptical but I figured I would give it a try. Wow! So moist and rich, and you would never know that the zucchini was in there. This is the perfect way to use up that extra zucchini you have (or to sneak some veggies into your kid)!

Chocolate Zucchini Cupcakes
Servings: 24 cupcakes

2 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 1/2 cups light brown sugar, packed
1/4 cup unsalted butter, melted and cooled
3/4 cup canola or vegetable oil
3 large eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips

4 oz. semi-sweet chocolate baking bar, chopped
1 cup unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tsp. vanilla extract

Preheat the oven to 350°. Line two muffin pans with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda and cinnamon. Set aside. 

In an electric mixing bowl fitted with a paddle attachment, beat the sugar, butter, and oil on medium speed until well combined. Beat in the eggs one at time, mixing well after each addition. Add the vanilla, buttermilk, zucchini, and chocolate chips and mix on low speed. Slowly add the dry ingredients while mixing on low speed just until incorporated. 

Fill the cupcake liners 3/4 full. Bake at 350° for 28-32 minutes or until a toothpick inserted into the center comes out clean. Let cool for 2-4 minutes in the pan before transferring to a wire rack to cool completely.

For the frosting, melt the chocolate using a double boiler and set aside to cool. In an electric mixing bowl fitted with a wire whisk attachment, beat the butter on med-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the confectioners' sugar and mix on low until well combined. Add the vanilla and mix on med-high speed until incorporated. Add the melted chocolate and mix on med-high speed until a light and fluffy frosting forms. Scrape down the sides of the bowl as needed. Frost the cooled cupcakes as desired.

Source: cupcakes adapted from Two Peas & Their Pod, frosting adapted from Brown Eyed Baker

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