OOOOOOOOOOOOOOO CHOCOLATE DELICIOUSNESS!!!

So when I was looking for a zucchini bread recipe I was talking to one of my friends and she reminded me of chocolate zucchini cupcakes I made 4 years ago...............seriously, 4 years?!?!?! They must have been good if she still remembered them so it was time to go searching for the recipe again. I found it but I had notes written next to it and could not remember exactly which ones I used so I went back to the comments section.  I made them for work but didn't tell people at first they had zucchini in them because I wanted to make sure that they liked them and were not predjuiced from the ouset. 

I love this frosting recipe - I elieve I had to make more than one batch...........Can't remember. 

 

CHOCOLATE ZUCCHINI CUPCAKES WITH CHOCOLATE CREAMY FROSTING:
(Adapted from allrecipes)


INGREDIENTS:

Makes servings USMetricAdjust Recipe (Help)

4 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cupspacked brown sugar

3/4 C vegetable oil

1 1/2 tspn vanilla

2 C all-purpose flour

1 tspn baking powder

1 tspn baking soda

1/2 tspn salt

2 C grated zucchini

3/4 C chopped walnuts(Optional - didn't use)

1/2 C walnut halves (Optional for frosting - didn't use)

DIRECTIONS:

- 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. Add vanilla.

- 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.

CREAMY CHOCOLATE FROSTING

(Source: allrecipes.com)

INGREDIENTS:

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk (I used regular milk)
1 teaspoon vanilla extract

DIRECTIONS:

- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. ( I used more milk)