Cream Cheese Frosted Chocolate Zucchini Cupcakes
"Have you ever snuck in healthy fruits or vegetables into food and laughed about it later, after the fact? Like me? It doesnt take much to amuse myself, but this one takes the cake! Cream Cheese Frosted Chocolate Zucchini Cupcakes that is!! They are so moist and delicious! Of course the cream cheese frosting takes them to another level. Who doesnt love that?"
Serves20 Cupcakes
Cooking Vessel Size12 cup Muffin Tin
Ingredients
- 2 zucchini, shredded
- 3 eggs
- 2 granulated sugar
- 3/4 olive oil
- 2 vanilla
- 2 all purpose flour
- 3/4 unsweatened cocoa powder
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 2 cream cheese
- 1/2 butter, room temp
- 2 3/4 powdered sugar
- 1 vanilla extract
Instructions
-
Preheat oven to 325 degrees F. Line twenty-four muffin cups with liners and lightly coat with nonstick cooking spray; set aside.
-
In a large bowl stir together zucchini, eggs, sugar, oil, and vanilla.
-
Add flour, cocoa powder, baking soda, salt, baking powder and stir until combined.
-
Using a large ice cream scoop, scoop batter into prepared pans, filling cups about half full.
-
Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean.
-
Cool in muffin pan on wire racks for 5 minutes.
-
Remove muffins from muffin pan and cool completely on racks.
-
After cupcakes have cooled, make the Cream Cheese Frosting.
-
In large bowl, using a mixer, beat together the cream cheese and butter until creamy.
-
Add powdered sugar and vanilla.
-
Continue beating until smooth and creamy. Frosts 20 - 24 cupcakes.
Read NextSlow Cooker Mixed Berry Cobbler
