The Pioneer Woman Tasty Kitchen
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Zucchini Cupcakes with Mini-Chocolate Chips and Cream Cheese Frosting

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Level: Easy

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Description

These cupcakes are delicious, but that’s just my opinion. Healthy zucchini, luscious mini-chocolate chips and creamy cream cheese! A definite alternative to the standard cupcake.

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Sugar
  • 1-½ cup Flour
  • 2 whole Eggs
  • ½ cups Vegetable Oil
  • ½ Tablespoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 Tablespoon Vanilla
  • 1-½ teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • 1 dash Ground Cloves
  • 1 cup Grated Zucchini
  • 1 cup Mini Chocolate Chips (or More If You Prefer Extra)
  • 1 teaspoon Flour (to Sprinkle Over The Chocolate Chips)
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, To Room Temperature
  • ½ teaspoons Vanilla
  • 1-½ cup Powdered Sugar

Preparation

This makes about 18 standard size cupcakes.

Mix together all of the cupcake ingredients (everything down to and including the zucchini) until they are incorporated.

Pour the mini-chocolate chips into a separate bowl(feel free to add a few extra if you are feeling super chocolately that day), sprinkle about a teaspoon of flour over the chocolate chips and stir well. This will help to keep the chips from sinking to the bottom of the cupcakes. Add the chips to the batter and blend in gently.

Fill the paper cupcake cups about 3/4 full, if you are not using paper cups make sure you grease the cupcake pan. Bake about 20 minutes at 350 degrees F.

To make the cream cheese frosting:

Bring the cream cheese to room temperature and place in a bowl. Use an electric mixer on low to break the block up, add the vanilla, and start adding about 1/2 cup of powdered sugar at a time until you reach your desired sinfulness. I mean creaminess. You know what I mean. I used about 1-1/2 cups.

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