Chocolate Zucchini Cupcakes
The recipe Chocolate Zucchini Cupcakes could satisfy your American craving in roughly 45 minutes. One serving contains 232 calories, 3g of protein, and 10g of fat. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, flour, walnuts, and a few other things to make it today.
Preheat the oven to 350° F.
For the Cupcakes: Cream together the sugar and butter with the paddle attachment of an electric mixer. Slowly drizzle in the oil. Cream a little longer until the mixture is very light and fluffy.
Add the eggs, one at a time, beating after each addition until fully incorporated.
Whisk together the dry ingredients to thoroughly combine and add to the creamed mixture by hand just until combined. Fold in the grated zucchini and the chocolate chips.
Scoop into standard size muffin cups that have been lined with paper liners. The muffin cups should be filled a little more than three quarters full.
Bake at 350° F for 20-24 minutes, until they spring back lightly when touched.
For the Frosting: Bring the cream cheese and powdered sugar to room temperature. Cream together the soft butter and powdered sugar with the paddle attachment of an electric mixer until there are no butter lumps (you won’t be able to get rid of the lumps later on).
Add the softened cream cheese to the butter and powdered sugar and mix just until the frosting becomes fully homogeneous. I’ve found that mixing it for too long will result in the cream cheese becoming a little bit grainy.
Once cupcakes have cooled, frost lightly and sprinkle with walnuts if desired.