FOR YOUR TABLE
Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
Recipes and images courtesy of Alyssa Rivers
- 500 mL (2 cups) zucchini, shredded
- 3 eggs
- 500 mL (2 cups) sugar
- 180 mL (3⁄4 cup) vegetable oil
- 10 mL (2 tsp) vanilla
- 500 mL (2 cups) all-purpose flour
- 160 mL (2⁄3 cup) unsweetened cocoa powder
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) salt
- 2 mL (1⁄2 tsp) baking powder
- 226 g (8 oz) cream cheese, at room temperature
- 125 mL (1⁄2 cup) unsalted butter, at room temperature
- 750 mL (3 cups) icing sugar
- 125 mL (1⁄2 cup) unsweetened cocoa powder
- 1 mL (1⁄4 tsp) salt
- 5 mL (1 tsp) vanilla
CHOCOLATE CREAM CHEESE FROSTING
-
Preheat oven to 165 C (325 F). Line 24 standard 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, and mix to incorporate. Spoon the batter into the prepared cups, filling each about half full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.
Prepare the chocolate cream cheese frosting: In a large bowl, beat the cream cheese and butter until creamy. Add icing sugar, cocoa powder, salt and vanilla. Continue beating until smooth and whipped.
Frost the cupcakes. Makes 24 cupcakes.
Shop these ingredients and more at your local Costco warehouse.
Find a Warehouse