chocolate zucchini cupcakes

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Yay! Cupcakes!

This is an old family recipe, hand written on a recipe card. Rhubarb bread, and zucchini cakes and breads will always be in my family. These are so moist from the veggies hidden inside. Though these are in no way good for you, they are a fun twist on a plain chocolate cupcake.

Cupcakes of the past: Meyer lemon cupcakes with orange frosting, plain chocolate cupcakes, and raspberry cupcakes/muffins

 

1/2 cup soft butter

1/2 cup coconut oil

1 3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

2 1/2 cups flour

1/4 cup coco powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

heaping 1/2 cup chocolate chips

2 cups zucchini, shredded

 

Heat the oven to 350.

Cream the butter, coconut oil, sugar, eggs, and vanilla together in the mixer until light.

In another bowl mix together the dry ingredients.

With the mixer running, add the dry ingredients in three parts interchangeably with the milk; starting and ending with the milk. Fold the zucchini and chocolate chips into the batter.

Scoop into 2, lined muffin tins.

 

Chocolate Buttercream:

1/2 cup soft butter

2 cups powdered sugar

1 teaspoon vanilla

2 tablespoons milk

1/2 cup chocolate chips, melted

 

Cream the butter in the mixer with the whisk attachment. Add the powdered sugar, vanilla, and milk. Cream well. Add the chocolate and cream again. Whip until it has the consistency of well whipped cream. Adjust the milk and powdered sugar amounts as needed.

 

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8 thoughts on “chocolate zucchini cupcakes

  1. Nice work. Have you ever eaten at the Farmers Market? Could you enjoy a romance about a photographer falling for an attorney overcoming post traumatic stress disorder? You should look for my upcoming story, Tahoe, set in 1983 LA – no beepers, cell phones, or high speed internet AND this is the year a tornado surprised “sunny CA”…in just a few days…retireandread.wordpress.com

  2. Pingback: thai coffee + 4th of july recipe roundup | Madey Edlin

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