1309 - Chocolate Zucchini Cupcakes#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
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1309 - Chocolate Zucchini Cupcakes#
(by Shirley McNevich)
Batter: 2 cups shredded zucchini; 3 eggs; 2 cups white sugar; 3/4 cup
canola oil; 2 tsp. vanilla; 2 cups flour; 2/3 cup Hershey's cocoa; 1 tsp.
baking soda; 1 tsp. salt; 1/2 tsp. baking powder; 3/4 cup Nestle's
MILK chocolate bits
Frosting: 1/2 cup Jif peanut butter; 1/3 cup softened butter; 1 TBSP
milk; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar
In a mixer add eggs and white sugar---beat. Add canola oil, vanilla
and shredded zucchini--beat. Add cocoa, baking soda, salt, baking
powder--beat. Slowly add flour--beat. Remove bowl from mixer--add
milk chocolate bits--stir with a spoon. Fill cupcake tins with paper
cupcake liners--fill each liner 1/2 full with the batter. Bake at 325
degrees for 20-25 minutes--test with a toothpick for doneness. Cool
completely, then frost. Frosting: in a mixer add butter, milk and vanilla-
-beat. Add peanut butter--beat. Slowly add powdered sugar--beat until
mixed, then beat on medium speed for 3 minutes or until smooth.
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