• ~ For the Cupcakes
  • 1 1/2 cups light brown sugar
  • 1/4 cup melted butter
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups grated zucchini
  • 3/4 cup chocolate chips
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ~ For the Frosting
  • 2 (8 ounce packages cream cheese, softened)
  • 1/2 cup butter, softened
  • 4-5 cups sifted powdered sugar
  • 1 teaspoon vanilla extract

I made these cupcakes for the first time for my baby’s first birthday and they were a hit!  It made me feel a little better to give her something sweet since the recipe called for a veggie… which I could not even taste!  I’d never made them before and was assuming they would be more muffin-like in their texture and density, however I was pleasantly surprised!  They are soft and light and very much like a cupcake.  They’re also moist and chocolate-y!  The cream cheese frosting is the perfect complement to these cupcakes so I cut the cupcakes in half and put some more frosting in the middle for an added bonus.  These will definitely be made again, especially this summer when there’s plenty of zucchini!

Directions:

~To make the cupcakes:

Preheat oven to 350 degrees and line two muffin/cupcake pans with paper liners.  Lightly spray the inside of the liners with cooking spray for ease of peeling off the paper later.  In a large bowl, mix together the brown sugar, butter, oil, and applesauce.  Beat in the eggs one at a time until incorporated.  Then, stir in the vanilla extract, buttermilk, zucchini, and chocolate chips.  In a separate bowl mix together all of the dry ingredients.  Add the dry ingredients to the liquid ingredients and mix/beat just until well incorporated, do not over mix.  Spoon the batter into cupcake liners until they are about 3/4 of the way full.  Bake in center oven rack for 32-35 minutes or until a toothpick comes out clean.  Cool on wire rack.  Once cool, you may remove paper liners and cut muffins in half if you would like to add some frosting in the middle, too.

~To make the frosting:

In a medium bowl, cream together cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar until you achieve your desired taste and consistency.  Place in refrigerator to firm up a bit.  When frosting is ready, spoon some into a plastic bag, seal it shut, cut off a small corner of the bag and pipe onto your cupcakes.  Enjoy! *You may have a little extra frosting leftover depending on how much you use.

Source: Cupcakes – Two Peas and Their Pod and , Frosting – allrecipes