Zucchini Almond Cupcakes W Dark Chocolate Frosting Rsc Recipes

CHOCOLATE-ZUCCHINI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.

CHOCOLATE ZUCCHINI CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

CHOCOLATE ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°F.
• In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt. Add to creamed mixture alternating with yogurt. Beating well with each addition. Fold in zucchini and carrots.
• Fill paper-lined muffin cups 2/3 full. Bake for 18-22 minutes or until toothpick comes out clean. Cool for 10 minute before removing from pans to wire racks to cool completely.
• Frosting: Beat butter on medium until smooth. Gradually add powdered sugar; beat until light and fluffy. Melt chocolate chips and add to butter mixture. Beat at medium until smooth.
• Frost cupcakes.