cynupstateny
Well-known member
frosted, although I think 10x would be better. What frosting would you use.They're really chocolatey with cocoa and chocolate chips. I don't know why this has me stumped but I'm blank.
TIA
TIA
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Just made 2 doz. chocolate zucchini cupcakes as a favor for a friend. She would like them
- Thread starter cynupstateny
- Start date
stephanie-oh
Well-known member
Mocha frosting????
Personally, I'd skip the frosting...those cupcakes sound delicious on their own. But would a mocha frosting be too much? See recipe in 3065 thread...Steph
Personally, I'd skip the frosting...those cupcakes sound delicious on their own. But would a mocha frosting be too much? See recipe in 3065 thread...Steph
hallie-in-fla
Well-known member
How about cream cheese frosting. You could add nuts or almond extract or even coconut.
cynupstateny
Well-known member
REC: Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350�F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
Source: The Rebar Cookbook
I left out the allspice (don't care for it)
I cut back to scant 1 1/2 tsp baking soda because someone said they had an aftertaste and 2 tsp. seemed like alot to me,
Chocolate Zucchini Cupcakes1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350�F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
Source: The Rebar Cookbook
I left out the allspice (don't care for it)
I cut back to scant 1 1/2 tsp baking soda because someone said they had an aftertaste and 2 tsp. seemed like alot to me,
cynupstateny
Well-known member
Thanks for your suggestions!