You can tell me you don’t like zucchini…but my zucchini chocolate chip cupcakes might change your mind! Did I mention they’re topped with cinnamon cream cheese frosting? You’re welcome. ENJOYABLE!
Zucchini Chocolate Chip Cupcakes
1 3/4 c. all purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla extract
1 c. finely shredded zucchini
1 c. chocolate chips (Milk or semi sweet)
Preheat oven to 350. In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt together. Whisk these ingredients together so they are well blended. Set aside.
In a large bowl, combine sugar and eggs and mix until smooth. Add in oil and vanilla and mix together. With mixer running on low, start to spoon flour mixture into wet mixture a little bit at a time, until all of the dry mixture in incorporated. The dough will be thick. Stir in the zucchini (the moisture from the zucchini will loosen up the dough into a more batter like consistency.) Add chocolate chips and stir until mixed in. Pour about 1/3 cup of the batter into each of the paper liners in the muffin tin. Bake about 25 minutes, or until tops are light brown and toothpick inserted in center of cupcake comes out clean. Cool completely before icing with cinnamon cream cheese frosting. MAKES 1 DOZEN.
Cinnamon Cream Cheese Frosting
1 8 oz. brick of cream cheese, softened
1 stick unsalted butter, softened
4 c.powdered sugar
1 tsp. vanilla
1 tbsp. cinnamon (I like ceylon, it is a little less intense, but any kind will do)
Sift the powdered sugar and cinnamon together. Set aside. In separate bowl, use mixer to cream and combine butter and cream cheese together until light and fluffy. Add vanilla and mix to combine. With mixer off, add sugar and cinnamon and on low, mix into cream cheese and butter until well combined. This is enough to frost 2-3 dozen cupcakes, or a 9×13 cake.