Chocolate Zucchini Cupcakes

I was asked to make cupcakes for a very special birthday party...Mike's grandmother turned 90!  How cool is that!  She is an amazing lady, who I know loves chocolate.  As this request came shortly after I made Zucchini, Banana and Flaxseed Muffins, I had zucchini on the brain.  Then it hit me - Chocolate Zucchini Cupcakes.  Perfect!  

I knew this birthday crowd would appreciate the use of zucchini in these delectible goodies, though you would never guess that's the secret ingredient simply by taste.  (Score if you're serving a picky eater!)  The zucchini creates a moist cake, makes it slightly healthier, and is the perfect complement to this delicious chocolate cupcake! 

Chocolate Zucchini Cupcakes
Yields 24 standard cupcakes

1 1/2 cups brown sugar

1/4 cup melted butter
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
3/4 cup semi-sweet mini chocolate chips
2 cups all-purpose flour
1 cup dutch processed cocoa, sifted
2 teaspoons baking soda
1 teaspoon cinnamon
chocolate frosting (see recipe below)

1. Preheat oven to 350 degrees.  Line two muffin pans with paper liners and set aside.
2. In a large bowl, whisk together the flour, cocoa, baking soda, and cinnamon.
3. In a separate medium bowl, cream the brown sugar, butter and oil.  Beat in eggs, one at a time until incorporated.  Stir in vanilla, buttermilk, zucchini and chocolate chips.
4. Add liquid ingredients to the dry ingredients and stir gently until combined (do not over mix).
5. Spoon batter into muffin pans, filling them until about 3/4 full.  Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.  Let cupcakes cool for 5 minutes in pan and then move to a wire rack to cool completely. 
6. Once cooled, frost with chocolate frosting and decorate as desired.   Store cupcakes at room temperature in an air tight container.

Chocolate Frosting

Yields approximately 2 cups

1/2 cup (1 stick) butter

2/3 cup dutch processed cocoa powder

3 cups powdered sugar

1/3 cup skim milk

1 teaspoon vanilla extract

1.  Melt the butter. Whisk in the cocoa powder, whisking until smooth. 
2. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Adapted from  Two Peas and Their Pod