Let’s Get Cooking: Chocolate-Zucchini Cupcakes with Fresh Raspberries–from Bloomington, Indiana
My cousin Vanessa loves cooking and follows her mother’s tradition of always having something special to eat ready for visitors. So when Barry and I arrived at her home in Bloomington, Indiana, Vanessa had these just-from-the-oven cupcakes ready for us. You would never guess something as healthy as zucchini is in this recipe. When your garden or local market has those two-pound zucchini, you can now use one to make this excellent treat :).
To make her cupcakes, Vanessa adapted the following cake recipe from Bon Appetit:
yield: Serves 12
The zucchini helps keep the cake moist.
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and walnuts.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool completely in pan.
Vanessa poured the cake batter into a cupcake pan. After the cupcakes were cooked and cooled enough to take out of the pan, she topped them with a little chocolate frosting and fresh raspberries. Yummy!
Enjoy. Aloha, Renée