Kats’ Kitchen

Chocolate Cupcakes with Frosting March 22, 2010

Filed under: cake — stacielk @ 4:56 pm

As the description says on the King Arthur website, “You’d never know there’s zucchini in this ultra-moist, rich chocolate cake.”  Look at the picture and be honest, do you believe there is zucchini in that cupcake?  I wouldn’t believe it if I hadn’t made it myself!  This cake is not too dense, not too light.  The chocolate flavor is there but by no means is it too sweet.  I loved it and every time I ate one, even though the zucchini taste wasn’t there, I knew it was in there and counted it as 1 vegetable that day :-)  Super yummy, try it for yourself.

….and the frosting.  I loved this frosting, it added the perfect amount of sweetness to the cupcake, but I guess I should take away the vegetable serving I gave myself earlier because of the ingredients in the frosting… My frosting didn’t turn out quite as smooth as I think it should have, I guess I’ll have to give it another chance and maybe cream the butter and sugar a bit more and see if that helps or cool the flour mixtures longer.  Oh yeah, the frosting recipe came from Missydew over at Tasty Kitchen.

Chocolate Zucchini Cake/Cupcakes

1/2 cup butter
1/2 cup canola oil
1 3/4 cups granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 1/2 cups  Flour
3/4 cup Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10″ zucchini, about 12 ounces)
1/2 cup chocolate chips (I omitted)

Preheat the oven to 325°F. Lighlty grease a 9″ x 13″ pan or line two muffin pans with muffin cups.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched or until a cake tester inserted in the center comes out clean. Cool on a rack. Yield: 24 servings.

Recipe adopted from King Arthur

That’s the Best Frosting I’ve Ever Had

1 cup Milk

5 Tablespoons Flour

1 teaspoon Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature.  Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Spread it on a cooled chocolate cake or cupcakes!

Recipe adopted from Tasty Kitchen


2 Responses to “Chocolate Cupcakes with Frosting”

  1. Juliana Says:

    Wow, chocolate cake with zucchini! Now you appealed to the healthy side of the cake…looks fabulous :-) and the frosting sure looks delicious, will definitely try, although will make in cupcake sizes :-)

  2. Ruth Says:

    Just made these for Jori’s birthday and they are delish! I have made this frosting for years and if you beat it long enough sugar grains do dissolve. Congrats on your new baby!

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