Chocolate-Zucchini Cupcakes

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2 (1 ounce) squares unsweetened chocolate, melted3 eggs1 3/4 cups packed brown sugar1 cup vegetable oil2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 cups grated zucchini3/4 cup chopped walnuts1 (16 ounce) package chocolate frosting1/2 cup walnut halves

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.

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