Thursday, September 17, 2009

Chocolate Zucchini Cupcakes (or muffins)

These are a great " healthi-er" cupcake recipe. Obviously they still have sugar and butter but not that much and if you omit the frosting they are still quite lovely. Moist, chocolatey goodness.

1/2 cup brown sugar
1/4 cup agave nectar
3 tablespoons vegetable oil
2 large eggs
1/2 cup applesauce or applebutter
2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup semisweet chocolate chips
1/2 cup of walnuts (OPTIONAL)

Chocolate Creamcheese Frosting:
1/3 cup light cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 cups powdered sugar

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips, and walnuts if using. Pour batter into mini muffin or regular size tins. Bake at 350° for 20-25 minutes hour or until a wooden pick inserted in center comes out almost clean.
Meanwhile, beat creamcheese and butter with vanilla. Add salt. Slowly add powdered sugar. Frosting should be fairly thick consistency and may need additional sugar. Scrape frosting from bowl with a spatula and place in a icing bag. Chill in fridge for 15 minutes.
Once cupcakes are cooled pipe icing onto each one and bite in.

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