Chocolate Zucchini Cupcakes
Ingredients
Ingredients
- 1 ¼ c. butter, softened
- 1 ½ c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 ½ c. all-purpose flour
- ¾ c. baking cocoa
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ c. plain yogurt
- 1 c. grated zucchini
- 1 c. grated carrots
- 1, 16-oz. container of chocolate frosting
Instructions
Directions
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each one.
- Stir in vanilla.
- Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition.
- Fold in zucchini and carrots.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Frost cupcakes.