Chocolate Zucchini Cupcakes
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Chocolate Zucchini Cupcakes
Category
Desserts
Ingredients
- 2 cups zucchini, shredded
- 3 eggs
- 2 cups sugar
- 3/4 cup Fustini's Medium SELECT olive oil
- 2 teaspoons Fustini's Cara Cara balsamic
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 8 oz cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon Fustini's Cara Cara balsamic
Ingredients
Chocolate Cream Cheese Frosting
Directions
- Preheat oven to 325 degrees F. Line 24 standard muffin cups with liners or spray with non-stick spray and set aside.
- In a large bowl, mix together zucchini, eggs, sugar, oil and balsamic. Add flour, cocoa powder, baking soda, salt and baking powder and mix to incorporate. Spoon the batter into the prepared cups, filling each about 1/2 full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.
- In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder, salt and balsamic. Continue beating until smooth and whipped. Frost cooled cupcakes.
Recipe Note
Substitute Fustini's Blood Orange olive oil for a more intense citrus flavor.