Chocolate Zucchini Cupcakes
Ingredients
- 1 ¾ cups packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 (1 ounce) squares unsweetened chocolate, melted and cooled
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated zucchini
- 1 1/4 cups chopped walnuts, divided
- 1 (16 ounce) container chocolate frosting
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
- Beat brown sugar and eggs together in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate until incorporated.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts until evenly distributed. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 more minutes.
- Spread frosting over cooled cupcakes and garnish with remaining 3/4 cup walnuts.
Source
Original recipe: View Original