Choco-Zucchini Cupcakes

By lbgtdep

Makes: 24 servings
Prep 30 mins
Cool 5 mins
Bake 325°F 25 mins

Ingredients

• Nonstick cooking spray (optional)
• 2 cups shredded zucchini (about 8 oz.)
• 3 eggs
• 2 cups granulated sugar
• 3/4 cup cooking oil
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup milk chocolate pieces (optional)
• 1 recipePeanut Butter Frosting

Preparation

Step 1

1. Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper bake cups or lightly coat with nonstick cooking spray; set aside.
2. In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon 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 pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. Makes 24 cupcakes.
Peanut Butter Frosting

Yield: 1-1/2 cups
ingredients
1/3 cup butter
1/2 cup peanut butter
1 tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 - 2 teaspoons milk (optional)
directions
1. Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl combine butter, peanut butter, the 1 tablespoon milk, and the vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. If necessary, stir in the 1 to 2 teaspoons milk to make frosting spreading consistency.