What a happy, baby-filled week!! Today I wanna congratulate my friends, Britt & Carly, on welcoming their son, Guyver, into the world!!
I promise this is not a health kick, by the way! Blueberry Cupcakes yesterday and these Chocolate Zucchini Cupcakes (recipe below from Serious Eats) today. But, seriously, they are NOT a health food!
The cake is very chocolate-y. No zucchini flavor at all. All chocolate goodness. Moist and delicate chocolate goodness, to be more specific! I could probably justify making this a chocolate zucchini muffin. No frosting required.
This fluffy and creamy frosting is all cream cheese. Not sweet frosting flavored at all. It’s a little different, but I’m guessing there’s a purpose…
Frosting cuts chocolate richness, but just a little. Balance is very nice. It leans heavily on the taste of the cupcake with just a hint of frosting.
Grating the zucchini was the only semi-difficult (mostly just time-consuming) part of this recipe. Everything else is simple. (Note: I decorated a few with fancy piping, but the simple frost looked better. They’re not ‘fancy’ cupcakes!)
Scoring Sheet:
– Cupcake Taste: 4
– Frosting Taste: 2
– Overall Taste: 4
– Appearance: 3
– Ease of Making: 3.5
– TOTAL: 16.5
RECIPE
Chocolate Zucchini Cupcakes (recipe from Serious Eats)
- For the Cupcakes:
- 2 1/3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1 pound grated zucchini (not peeled,which will yield about 4 cups of packed, grated zucchini, using the large holes on a box grater)
- 2 eggs
- 1/2 vegetable oil
- 1 1/2 cups sugar
- 1 stick butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- For the Frosting:
- 8 ounces cream cheese
- 1 stick butter
- 3/4 cup plus 2 tablespoons cup powdered sugar
- 1/4 cup walnuts, chopped (optional, to sprinkle on top)
For directions visit Serious Eats
*Tomorrow: Vanilla Cupcakes with Chocolate Buttercream*
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