Name: Chocolate-Zucchini Cupcakes
Yield: 24
Ingredients: Unsweetened chocolate, melted - 2 (1 ounce) squares; Eggs - 3; Packed brown sugar - 1 ¾ cups; Vegetable oil - 1 cup; All-purpose flour - 2 cups; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Grated zucchini - 2 cups; Chopped walnuts - ¾ cup; Chocolate frosting - 1 (16 ounce) package; Walnut halves - ½ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate-Zucchini Cupcakes

1. Unsweetened chocolate, melted - 2 (1 ounce) squares

2. Eggs - 3

3. Packed brown sugar - 1 ¾ cups

4. Vegetable oil - 1 cup

5. All-purpose flour - 2 cups

6. Baking powder - 1 teaspoon

7. Baking soda - 1 teaspoon

8. Salt - ½ teaspoon

9. Grated zucchini - 2 cups

10. Chopped walnuts - ¾ cup

11. Chocolate frosting - 1 (16 ounce) package

12. Walnut halves - ½ cup

How to cook deliciously - Chocolate-Zucchini Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

3. Stage

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

4. Stage

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.