I should also add that this recipe for the cake alone is a fairly healthy cake recipe. Adding the frosting definitely diminishes the health value but hey it's a cupcake not a salad.
Chocolate Zucchini Cupcakes
Ingredients:
1 c. baby food prunes
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
2 c. grated zucchini (about 1 medium zucchini)
2 1/2 c. flour (all-purpose, whole wheat pastry, or a combination)
4 tbsp. cocoa powder
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ground clove
1/2 tsp. ground cinnamon
Preheat oven to 350 F and line a muffin pan with paper liners.
In a medium bowl sift together the flour, cocoa, salt, soda, clove, and cinnamon. In a mixing bowl blend the prunes with the sugar until combined. Add the eggs, buttermilk, vanilla and beat well.
Add the dry ingredients and mix until combined. Then stir in the zucchini.
Fill muffin cups about 3/4 full.
Bake between 20-30 mins or until tops of cakes spring back when lightly pressed.
makes about 24-26 cupcakes
Cream Cheese Frosting
1 8oz. package reduced fat cream cheese softened
8 tbsp. or 1 stick of unsalted butter (at room temp.)
4 c. powdered sugar
1 tsp vanilla extract
With an electric mixer cream together the butter and cream cheese until light and fluffy. Add the vanilla followed by the powdered sugar a little bit at a time to keep the sugar from going everywhere. If the frosting is too thick you can thin it with a little milk (work 1 tbsp. at a time).
Note: You can decorate the tops with mini chocolate chips to give it a finished look.
Or turn these cupcakes into yummy muffins by leaving off the frosting.
