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Chocolate Zucchini Cupcakes

July 17, 2017

Chocolate Zucchini Cupcakes

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain yogurt
1 cup grated zucchini
1 cup grated carrots

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in zucchini and carrots.

Fill paper-lined muffin cups two-thirds full. Bake at 350° F for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes or not, they are wonderful by themselves. Yield: 21 cupcakes.

Frosting: Melt 2 cups chocolate chips and 1 stick butter over medium heat; stirring constantly until melted. Let cool 10 minutes, stirring occasionally. Spread or pipe frosting over cupcakes, let cool completely.
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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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