With a Grateful Prayer and a Thankful Heart: Zucchini, Chocolate and... Peanut Butter Frosted Cupcakes *Yum*

Monday, July 20, 2009

Zucchini, Chocolate and... Peanut Butter Frosted Cupcakes *Yum*

Sure, chocolate and peanut butter... that's a match made in heaven. But zucchini? That seems an unusual ingredient in a sweet dessert. Just try one of these and you'll agree, Chocolate Zucchini Cupcakes with Peanut Butter frosting are very GOOD!

No one will notice you added the zucchini and made the cupcakes a little healthier. They will notice that the cupcakes are moist and delicious.

Use paper baking liners or lightly spray or grease 2 muffin pans before adding the batter.

After baking and when the cupcakes are completely cooled, spread on the peanut butter frosting.

Chocolate Zucchini Cupcakes
with Peanut Butter Frosting

Makes: 24 cupcakes
Nonstick cooking spray
2 cups shredded zucchini (about 8 oz.) 
3 eggs 
2 cups granulated sugar 
3/4 cup cooking oil 
2 tsp. vanilla 
2 cups all-purpose flour 
2/3 cup unsweetened cocoa powder 
1 tsp. baking soda 
1 tsp. salt 
1/2 tsp. baking powder 
3/4 cup milk chocolate pieces 

Peanut Butter Frosting Ingredients
1/2 cup peanut butter
1/3 cup softened butter
1 Tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper baking cups or lightly coat with nonstick cooking spray; set aside. 

In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and 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. 

Directions for Peanut Butter Frosting:
Allow the butter to come to room temperature for about 30 minutes. In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2 cups.

If you have zucchini coming from your garden or coming from neighbors or coworkers, you might be interested in another one of our favorites. Fried zucchini is great as a casual summertime side or entree.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Miss Jen said...

Ummmm..... don't these look amazing?!!
Thank you so much for sharing, Mrs. H.
Many Blessings to you~ dear friend.

Love~ Miss Jen

Walking on Sunshine... said...

I'm going to keep these as I will have an abundance of zucchini soon! The fried zucchini looks yummy and I'm sure no one would know zucchini was in those cupcakes! Enjoy your day!

crochet lady said...

Those sure look good! I make a chocolate bundt cake that I put zucchini in. It does seem strange to think of chocolate and zucchini together, but it's really tasty.


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