Chocolate Zucchini Cupcakes with Icing
30
- Makes24 servings
Jodi Pudge
The unexpected addition of grated zucchini makes this dessert effortlessly moist and rich.
Ingredients
1 1/2 cups light brown sugar
3/4 cups canola oil
1/4 cup unsalted butter, melted
3 eggs
1 cup buttermilk
1 tsp vanilla
2 cups grated zucchini, (about 3/4 of 1 large)
1 cup semi-sweet chocolate chips
2 1/4 cups all-purpose flour
1 cup cocoa powder, sifted
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Icing
1 cup unsalted butter, softened
2 cups icing sugar
1 tbsp milk
2 tsp vanilla
few drops blue food colouring
Instructions
Preheat oven to 350°F. Line 2 muffin pans with paper liners and set aside.
In a bowl, mix together the brown sugar, oil and melted butter. Add eggs; beat until incorporated. Stir in buttermilk, vanilla, zucchini and chocolate chips.
In another large bowl, whisk all of the dry ingredients. Add in the wet ingredients and mix until combined. Spoon batter into muffin pans, filling ¾ full. Bake on the centre rack for about 25 to 30 min, or until a toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan for 5 min; transfer to a rack to cool completely before icing.
To make icing: In a large bowl, cream butter. Add icing sugar, milk and vanilla, and mix until smooth and creamy.
Add a little blue food colouring; stir into icing. Add more colouring until desired shade is achieved.
Spread icing on cooled cupcakes, or create swirls, as in our photo, using a piping bag with a decorative tip.
Nutrition (per serving)
Calories 337, Protein 4g, Carbohydrates 40g, Fat 20g, Fibre 3g, Sodium 98mg.