Chocolate-Zucchini Cupcakes
Labels:
chocolate
,
recipe
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Ingredients:
-
2 (1 ounce) squares unsweetened chocolate, melted
-
3 eggs
-
1 3/4 cups packed brown sugar
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1 cup vegetable oil
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2 cups all-purpose flour
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1 teaspoon baking powder
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
- In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
- Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
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