Chocolate Zucchini Cupcakes Recipe

Chocolate Zucchini Cupcakes Recipe

Ingredients:

1 lb of zucchini
2 c of unbleached flour (all purpose)
1 c of powdered cocoa (unsweetened, not Dutch)
1-1/2 tsps of baking soda
3/4 tsp of salt
1 c of sour cream (dairy)
1 c of oil (vegetable oil)
1-1/2 c of sugar (dark brown)
1/2 c of sugar (granulated)
4 pcs of eggs (large)
1 tsp of vanilla extract
24 pcs of cupcake liners (paper or foil)

For the Frosting:
4 oz of softened cream cheese
1/4 c of softened butter (unsalted)
1 c of powdered sugar
1 tsp of vanilla

Instructions;

Preheat the oven (350 degrees F). Shred the zucchini coarsely till it measures 2-1/2 cups.

Combine flour, powdered cocoa, salt, and soda inside a mixing bowl. Combine oil, sugars, and cream inside another bowl; beat thoroughly till creamy.

Add the eggs individually, while beating continuously. Add the vanilla then beat thoroughly.

Add the mixture of flour then beat gently till well combined. Add the zucchini then beat gently till well combined.

Spoon the batter onto the 24 pcs of paper-lined muffin tins, filling at 3/4 full. Place them inside preheated oven and bake for 20-25 mins.

Let them cool for 10 mins on the rack then remove them from the tins; let it cool thoroughly.

Beat butter and (cream) cheese till smooth then add vanilla extract and sugar. Beat thoroughly till fluffy and light.

Frost onto the cupcakes and place inside the refrigerator for one hr till set. Serve chilled.

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