Steps to Make Light Chocolate Cupcake Recipe

Chocolate-Zucchini Cupcakes

This recipe makes up to a dozen.

Recipe Summary Chocolate-Zucchini Cupcakes

Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.

Ingredients | Light Chocolate Cupcake Recipe

2 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 ¾ cups packed brown sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups grated zucchini

¾ cup chopped walnuts

1 (16 ounce) package chocolate frosting

½ cup walnut halves

Directions

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.

Info | Light Chocolate Cupcake Recipe

Servings: 24 Yield: 2 dozen

TAG : Chocolate-Zucchini Cupcakes

Fruits and Vegetables, Vegetables, Squash,