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Sunday, July 31, 2016

chocolate-zucchini cupcakes

ingredients

  • servings: 2
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 3 eggs
  • 1 3/4 cups packed brown sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated zucchini
  • 3/4 cup chopped walnuts
  • 1 (16 ounce) package chocolate frosting
  • 1/2 cup walnut halves

recipe

  • preheat the oven to 350 degrees f (175 degrees c).
  • 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.
  • 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.
  • 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.

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