The Pioneer Woman Tasty Kitchen
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Double Chocolate Zucchini Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

36

Description

You would never guess these tender, tasty cupcakes are made with whole-wheat flour and a cup and a half of zucchini. They stay low-cal if topped with a simple sprinkling of confectioners’ sugar. If you want to get a little more decadent, frost them with a chocolate buttercream. The recipe makes 36 mini cupcakes or 14 standard-sized cupcakes.

Ingredients

  • 2 whole Eggs
  • ⅓ cups Nonfat Plain Yogurt
  • ⅓ cups Canola Oil
  • 1 cup Sugar
  • 1 teaspoon Vanilla Extract
  • ¾ cups Whole Wheat Pastry Flour
  • ¾ cups All-purpose Flour
  • ⅓ cups Unsweetened Cocoa Powder
  • ½ teaspoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1-½ cup Coarsely Grated Zucchini (for 1 1/2 Cups You'll Need About 2 Medium), Unpeeled Is Fine
  • ½ cups Bittersweet Or Semi-sweet Chocolate Chips
  • Optional For Garnish: Confectioners' Sugar Or Frosting

Preparation

Preheat oven to 300 F. Line 14 regular-size muffin tins or 36 mini muffin tins with paper liners or generously grease with oil or butter.

In a large bowl, beat the eggs until foamy and light yellow, a minute or so. Add the yogurt, canola oil, sugar, and vanilla and beat again until one even color and consistency, another minute. Set aside. You can also do this with a whisk and a little elbow grease.

In a medium bowl, combine the whole-wheat pastry flour, all-purpose flour, cocoa powder, cinnamon, baking soda, and salt. Stir well with a fork to blend all the ingredients.

Add the dry ingredients to the wet and use a rubber spatula to gently combine the two just until evenly mixed together.

Be sure to squeeze the zucchini firmly in your hand or press down in a colander to release excess liquid before measuring it. Add zucchini and chocolate chips to the batter. Stir gently until just combined.

For full-size cupcakes, fill each tin with ¼ cup of batter. For mini cupcakes, figure about 1 ½ tablespoons of batter each (although this can vary depending on the size of your muffin tins).

Put into the oven and bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes for full-size cupcakes, closer to 20 minutes for minis.

Remove from oven and leave on the counter in the pan until completely cool. Finish with a light dusting of confectioners’ sugar or your favorite chocolate frosting.

Will keep up to 4 days in the fridge or wrapped well, will freeze for up to 1 month.

Makes 36 mini or 14 regular cupcakes.

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Avatar of rachelhockey

rachelhockey on 1.26.2013

Very good cupcakes. I made them tonight – using white whole wheat flour for the pastry flour, coconut milk instead of yogurt, and cut back a tad on the sugar. Still very delicious and moist. Thanks for the recipe.

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