Name: Chocolate Zucchini Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1-1/4 cups butter, softened -; 1-1/2 cups sugar -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 2-1/2 cups all-purpose flour -; 3/4 cup baking cocoa -; 1 teaspoon baking powder -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1/2 cup plain yogurt -; 1 cup grated zucchini -; 1 cup grated carrots -; 1 can (16 ounces) chocolate frosting -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Zucchini Cupcakes

1. 1-1/4 cups butter, softened -

2. 1-1/2 cups sugar -

3. 2 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 2-1/2 cups all-purpose flour -

6. 3/4 cup baking cocoa -

7. 1 teaspoon baking powder -

8. 1 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. 1/2 cup plain yogurt -

11. 1 cup grated zucchini -

12. 1 cup grated carrots -

13. 1 can (16 ounces) chocolate frosting -

How to cook deliciously - Chocolate Zucchini Cupcakes

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.

2. Stage

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.