Choco-Zucchini Cupcakes
Cupcakes Ingredients
- 2 cups Shredded zucchini
- 3 eggs
- 2 cups granular sugar
- 1 cup cooking oil
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup Chocolate Chips
Peanut Butter Frosting Ingredients
- 1 cup peanut butter
- 1/3 cup softened butter
- 1 Tbsp milk
- 1 tsp Vanilla
- 1 1/2 cups powdered sugar
Cupcakes Directions
- Preheat oven to 325 F. Line muffin cups with paper bake cups or lightly coat with nonstick cooking spray.
- Preheat oven to 325 F. Line muffin cups with paper bake cups or lightly coat with nonstick cooking spray.
- In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips; stir until combined.
- Spoon batter into prepared cups, filling about half full.
- Bake about 25 minutes (about 15 minutes for mini-cupcakes) or until a wooden toothpick inserted near centers comes out clean.
- Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with peanut butter frosting.
Peanut Butter Frosting Directions
- Beat 1 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1teaspoon vanilla with electric mixer on medium speed until smooth. Gradually add 1 ½ cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until desired consistency.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Yield: Makes 12-15 cupcakes