Chocolate-Zucchini Cupcakes
frosting, zucchini, flour, brown sugar, eggs, walnuts, walnut, chocolate, baking powder, baking soda
Ingredients
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
Directions for Chocolate-Zucchini Cupcakes 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.
Read the full directions on Allrecipes.com
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