Choco-Zucchini Cupcakes

Name: Choco-Zucchini Cupcakes
Ingredients: -nonstick cooking spray; -2 cups shredded zucchini (8 oz.); -3 eggs; -2 cups granulated sugar; -3/4 cup cooking oil; -2t vanilla; -2 cups flour; -2/3 cup unsweetened cocoa powder; -1t baking soda; -1t salt; -1/2t baking powder; -3/4 cup milk chocolate pieces; -Peanut butter frosting; -1/2 cup peanut butter; -1/3 cup softened butter; -1T milk; -1/2t vanilla

17 ingredients

1 steps

Ingredients

-nonstick cooking spray
-2 cups shredded zucchini (8 oz.)
-3 eggs
-2 cups granulated sugar
-3/4 cup cooking oil
-2t vanilla
-2 cups flour
-2/3 cup unsweetened cocoa powder
-1t baking soda
-1t salt
-1/2t baking powder
-3/4 cup milk chocolate pieces
-Peanut butter frosting
-1/2 cup peanut butter
-1/3 cup softened butter
-1T milk
-1/2t vanilla

Directions

1

{"0":"1. Preheat oven to 325. Line twenty-four 2.5 inch muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray.","1":"2. In a large bowl, stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. Spoon batter into prepared cups, filling cups about half full. Bake about 25 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Cool in pans on wire racks for five minutes. Remove from cups. Cool completely. Frost with Peanut Butter frosting.","3":"PB Frosting:","4":"Beat peanut butter, softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until combined. Stir in additional 1-2t milk if needed until desired consistency."}