Chocolate-Zucchini Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like. Ingredients:
2 (1 ounce) squares unsweetened chocolate, melted |
3 eggs |
1 3/4 cups packed brown sugar |
1 cup vegetable oil |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups grated zucchini |
3/4 cup chopped walnuts |
1 (16 ounce) package chocolate frosting |
1/2 cup walnut halves |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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 chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
4. 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 frosting and garnish with walnut or pecan halves.
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