Chocolate Zucchini Cupcakes
|Unsweetened chocolate||2 Ounce|
|Packed brown sugar||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Grated zucchini||2 Cup (32 tbs), unpeeled (From 2 Small Ones)|
|Finely chopped walnuts/Finely chopped pecans||3⁄4 Cup (12 tbs)|
|Chocolate icing||1⁄2 Cup (8 tbs) (Easy Chocolate Icing)|
|Walnut halves/Pecan halves / colored sprinkles||3⁄4 Cup (12 tbs)|
In lop of double boiler over hot (not boiling) water, melt chocolate.
In large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale.
Blend in oil and cooled chocolate.
Stir together flour, baking powder, baking soda and salt; stir into egg mixture just until blended.
Stir in zucchini and chopped nuts.
Using ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling two-thirds full.
Bake in 350°F (180°C) oven for 20 minutes or until cake tester inserted in center comes out clean.
Let cool in pans on rack for 10 minutes.
Remove from pans; let cool completely.
Spread with Easy Chocolate Icing; garnish with nuts.