Double Chocolate Zucchini Cupcakes

Moist and flavorful cupcakes! Add some sanding sugar, chopped pecans or sprinkles and they become BIRTHDAY cupcakes!

YES, we celebrated Cecil's birthday with cupcakes and beer (and wine) at Kite's in Manhattan, KS.
Seems it's become a tradition. 

Double Chocolate Zucchini Cupcakes   Makes 14 cupcakes

1 1/2 cups all purpose flour
1/2 cup dark or semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1/2 cup vegetable oil (canola)
2 large eggs
1/2 teaspoon vanilla
2 cups zucchini, shredded and squeezed dry

Buttercream or Cream Cheese Frosting

Toppings: sanding sugar, chopped nuts, sprinkles

1. Preheat oven to 350°.
2. Line a muffin tin with cupcake liners.
3. Mix all the dry ingredients together, except chocolate chips, in a large bowl and set aside.
   
4. Combine the eggs, oil and vanilla. 
   
5. Slowly add the wet ingredients to the dry and mix until smooth.
6. Fold in zucchini and chocolate chips. 
   
7. Pour into cupcake liners.
   
8. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.
9. Transfer to a baking rack and cool completely.
   
   
   
   
10. Frost with your favorite icing and add topping of your choice if desired.
    

Option: Add batter to a 9” baking pan that have been greased or sprayed; bake for 30 to 35 minutes of until toothpick comes out clean.

Recipe without photos . . .

Double Chocolate Zucchini Cupcakes   Makes 14 cupcakes

1 1/2 cups all purpose flour
1/2 cup dark or semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon
1 1/4 cups granulated sugar
1/2 cup vegetable oil (canola)
2 large eggs
1/2 teaspoon vanilla
2 cups zucchini, shredded and squeezed dry

Buttercream or Cream Cheese Frosting

Toppings: sanding sugar, chopped nuts, sprinkles

1. Preheat oven to 350°.
2. Line a muffin tin with cupcake liners.
3. Mix all the dry ingredients together, except chocolate chips, in a large bowl and set aside.
4. Combine the eggs, oil and vanilla. 
5. Slowly add the wet ingredients to the dry and mix until smooth.
6. Fold in zucchini and chocolate chips. 
7. Pour into cupcake liners.
8. Bake for about 20 minutes or until a toothpick inserted to the center of the cake comes out clean.
9. Transfer to a baking rack and cool completely.
10. Frost with your favorite icing and add topping of your choice if desired.

Option: Add batter to a 9” baking pan that have been greased or sprayed; bake for 30 to 35 minutes of until toothpick comes out clean.