2017 Aug 7 - Double Chocolate Zucchini Cupcakes
This recipe is from "I am BAKER" (or scroll to the bottom of this post).
What I did different:
1) I didn't add the cocoa and I cut the powder sugar by half
2) I mix the frosting on high half of the time instead of medium for 3-5 minutes
3) Instead of dip my cupcake into shaved chocolate, I just sprinkled the shaved chocolate on top and added more colored sprinkles. (But to be honest, the reason I did that is my shaved chocolate is more of a fine chocolate sprinkle rather than being nicely curved. I had to improvise.)
My thoughts:
1) Cut the chocolate chip or add less, if you don't want the cupcake itself to be too sweet
2) The cupcake is VERY rich with the frosting. I can probably do without the frosting at all, or maybe pump the frosting into the cupcake as a filling instead. (If that's the case, we don't need to alter the frosting amount.) OR
3) Double the frosting amount if you decide to frost all the cupcakes.
Ingredients (This will make 26-28 cupcakes):
1. AP flour - 2 cups
2. Finely grated and drained zucchini - 3 cups
3. Oil - 1 cup
4. Eggs (room temperature and lightly beaten) - 4
5. Cinnamon - 1 tsp
6. Salt - 1/2 tsp
7. Baking powder - 1 tsp
8. Baking soda - 2 tsps
9. Cocoa - 3/4 cup
10. Granulated sugar - 2 cups
11. Mini semi-sweet chocolate chips - 3/4 cup
Baking:
1. Oven - 350 F
1. Butter (room temperature) - 1/2 cup (1 stick)
1. Add butter to mixer with paddle attachment for 1 minute
1. Dip the cupcake upside down into shaved chocolate.
What I did different:
1) I didn't add the cocoa and I cut the powder sugar by half
2) I mix the frosting on high half of the time instead of medium for 3-5 minutes
3) Instead of dip my cupcake into shaved chocolate, I just sprinkled the shaved chocolate on top and added more colored sprinkles. (But to be honest, the reason I did that is my shaved chocolate is more of a fine chocolate sprinkle rather than being nicely curved. I had to improvise.)
My thoughts:
1) Cut the chocolate chip or add less, if you don't want the cupcake itself to be too sweet
2) The cupcake is VERY rich with the frosting. I can probably do without the frosting at all, or maybe pump the frosting into the cupcake as a filling instead. (If that's the case, we don't need to alter the frosting amount.) OR
3) Double the frosting amount if you decide to frost all the cupcakes.
Ingredients (This will make 26-28 cupcakes):
1. AP flour - 2 cups
2. Finely grated and drained zucchini - 3 cups
3. Oil - 1 cup
4. Eggs (room temperature and lightly beaten) - 4
5. Cinnamon - 1 tsp
6. Salt - 1/2 tsp
7. Baking powder - 1 tsp
8. Baking soda - 2 tsps
9. Cocoa - 3/4 cup
10. Granulated sugar - 2 cups
11. Mini semi-sweet chocolate chips - 3/4 cup
Baking:
1. Oven - 350 F
2. Prepare cupcakes pans with liners.
3. Gently mix flour, sugar, cocoa, baking soda, baking power, salt and cinnamon.
4. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand, as batter will be fairly sick.
5. Add in grated zucchini and chocolate chips and fold in with spatula.
6. User an ice cream scoop, fill up cupcake liners 2/3 full.
7. Bake for 18 minutes.
Frosting Ingredients (This will be enough for 7 cupcakes):
1. Butter (room temperature) - 1/2 cup (1 stick)
2. Cocoa powder - 1/4 cup
3. Powdered sugar - 2 cups
4. Vanilla - 1 tsp
5. Heavy cream - 2 tbsps (more if necessary)
6. Pinch of table salt
Frosting Making:
1. Add butter to mixer with paddle attachment for 1 minute
2. Add in cocoa, sugar, vanilla and salt and mix on medium speed for 3-5 minutes.
3. Turn mixer to low and add in heavy cream, one tbsp at a time. Use more if needed.
4. Use an ice cream scoop, drop a dollop on each cupcake.
Final Decoration:
1. Dip the cupcake upside down into shaved chocolate.