Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
A great way to get your kids to eat zucchini! Moist and delicious, some of the best cupcakes you will ever eat.Yield: 24 cupcakes
|2 cups||shredded zucchini|
|2 cups||granulated sugar|
|2 teaspoons||vanilla extract|
|2 cups||all-purpose flour|
|2/3 cup||unsweetened cocoa powder|
|1 teaspoon||baking soda|
|1/2 teaspoon||baking powder|
|Chocolate Chream Cheese Frosting:|
|8 ounces||package cream cheese, room temp|
|1/2 cup||unsalted butter, room temp|
|3 cups||powdered sugar|
|1/2 cup||unsweetened cocoa powder|
|1 teaspoon||vanilla extract|
Preheat oven to 325 degrees. Line 24 muffin cups with liners or spray with non stick cooking spray and set aside.
In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, and baking powder. Spoon the batter into the prepared pan filling them about half way.
Bake for 25 minutes or until a toothpick comes out clean. Cool cupcakes on wire racks.
To make the chocolate cream cheese frosting: IN a large bowl beat together the cream cheese and butter until creamy. Add powdered sugar, cocoa powder and salt and vanilla. Continue beating until smooth and whipped. Frost cupcakes. Store leftover cupcakes in the refrigerator.