Chocolate Zucchini Cupcakes
Recipe information
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Cooking:
20 min.
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Servings per container:
18
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Source:

Ingredients for - Chocolate Zucchini Cupcakes

1. Pecans - 1 cup
2. Butter - 1 tablespoon
3. Cooking spray - 1 tablespoon
4. Grated zucchini - 3 cups
5. Vegetable oil - 1 ½ cups
6. Eggs - 3
7. All-purpose flour - 3 cups
8. White sugar - 3 cups
9. Unsweetened cocoa powder - 10 tablespoons
10. Baking powder - 2 teaspoons
11. Ground cinnamon - 1 teaspoon
12. Salt - 1 teaspoon
13. Cream cheese, softened - 2 (8 ounce) packages
14. Salted butter, softened - ½ cup
15. White sugar - 2 cups
16. Almond extract - 1 teaspoon

How to cook deliciously - Chocolate Zucchini Cupcakes

1. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.

2. Stage

Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.

3. Stage

Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.

4. Stage

Combine zucchini, oil, and eggs in a large mixing bowl.

5. Stage

Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.

6. Stage

Bake in the preheated oven for 25 minutes.

7. Stage

While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.

8. Stage

Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.