1 lb Zucchini -; (3 medium)
2 c Unbleached all-purpose flour
1 c Unsweetened cocoa powder
(not Dutch process cocoa)
1 1/2 ts Baking soda
3/4 ts Salt
1 c Sour cream
1 c Vegetable oil
1 1/2 c Dark brown sugar -; (packed)
1/2 c Granulated sugar
4 lg Eggs
1 ts Vanilla
24 Paper or foil cupcake liners
=== CREAM CHEESE FROSTING
-===
4 oz Cream cheese; softened
1/2 Stick Unsalted butter;
-softened
1 c Confectioners’ sugar
1 ts Vanilla
Preheat oven to 350 degrees. On a four-sided grater coarsely shred
enough zucchini to measure 2 1/2 cups. Into a bowl sift together
flour, cocoa, baking soda, and salt. In a large bowl with an electric
mixer beat together cream, oil, and sugars until combined well. Add
eggs, one at a time, beating well after each addition, and beat in
vanilla. Add flour mixture and beat on low speed until combined well.
Add zucchini and beat on low speed until combined well. Line
twenty-four 1/2-cup muffin cups with liners and spoon batter into
liners, filling them three fourths full. Bake cupcakes in oven until
springy to touch and a tester comes out clean, about 20 to 25
minutes. Cool cupcakes in muffin cups on a rack 10 minutes. Remove
cupcakes from muffin cup pans and cool completely on a rack. To make
frosting: In a bowl with an electric mixer beat together cream cheese
and butter until smooth. Add sugar and vanilla and beat until mixture
is light and fluffy. Frost cupcakes with cream cheese frosting and
chill until frosting is set, about 1 hour. This recipe yields 24
cupcakes.
Yields
24 servings