Chocolate Zucchini Cupcakes

Recipe Ingredients

1 lb	454g / 16oz	Zucchini - (3 medium)
2 cups	125g / 4.4oz	Unbleached all-purpose flour
1 cup	110g / 3.9oz	Unsweetened cocoa powder
		(not Dutch process cocoa)
1 1/2 teaspoons	7.5ml	Baking soda
3/4 teaspoon	3.8ml	Salt
1 cup	237ml	Sour cream
1 cup	237ml	Vegetable oil
1 1/2 cups	240g / 8.5oz	Dark brown sugar - (packed)
1/2 cup	99g / 3.5oz	Granulated sugar
4 cups	792g / 27oz	Eggs (large)
1 teaspoon	5ml	Vanilla
24		Paper or foil cupcake liners
		Cream Cheese Frosting
4 oz	113g	Cream cheese - softened
1/2		Unsalted butter - softened
1 cup	198g / 7oz	Confectioners' sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 350 degrees.

On a four-sided grater coarsely shred enough zucchini to measure 2 1/2 cups.

Into a bowl sift together flour, cocoa, baking soda, and salt. In a large bowl with an electric mixer beat together cream, oil, and sugars until combined well. Add eggs, one at a time, beating well after each addition, and beat in vanilla. Add flour mixture and beat on low speed until combined well. Add zucchini and beat on low speed until combined well.

Line twenty-four 1/2-cup muffin cups with liners and spoon batter into liners, filling them three fourths full. Bake cupcakes in oven until springy to touch and a tester comes out clean, about 20 to 25 minutes. Cool cupcakes in muffin cups on a rack 10 minutes. Remove cupcakes from muffin cup pans and cool completely on a rack.

To make frosting: In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add sugar and vanilla and beat until mixture is light and fluffy.

Frost cupcakes with cream cheese frosting and chill until frosting is set, about 1 hour.

This recipe yields 24 cupcakes.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Kempe Miles Minifie - From the TV FOOD NETWORK - (Show # CL-9148)

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