Wednesday, September 9, 2009

mayan chocolate cupcakes

Pre-heat oven to 350. Put liners in a cupcake pan.

2 cups flour
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
6 TB cocoa powder

Mix together in a small mixing bowl, then add 3/4 cup mini chocolate chips, and set aside.

4 TB brown sugar
1/2 tsp cinnamon

Mix together in a small bowl and set aside.

1 stick of butter, at room temperature
1/2 cup sugar
3/4 cup brown sugar

Mix well, then add:

3 eggs

Beat until light and fluffy, about 2 minutes. Then add:

1 TB vanilla
1/2 cup sour cream

Mix until well combined. Gently add:

3 cups of finely grated zucchini

Add flour mixture to other mixture, and beat on low until just combined.

Portion batter into cupcake liners, then sprinkle with topping mixture. Bake for 17 minutes. (cupcakes are done when a toothpick inserted into the middle comes out clean.)

Cool on a rack.

Chocolate Cinnamon Frosting:

1/4 cup butter, melted
1/3 cup cocoa powder
2 tsp cinnamon
2 cups powdered sugar
1 TB vanilla
2 TB + 2 tsp milk

Mix butter, cocoa, and cinnamon together. Add 1 cup of sugar, mix well. Add half of the milk, mix well. Add the remaining cup of sugar, then the rest of the milk and the vanilla. Beat on high until light and fluffy.

Drizzle over cooled cupcakes. Keep in fridge, but they taste better at room temperature.

*I have been craving my favorite ice cream, Hagen Daaz Mayan Chocolate, but they don't make it anymore. I decided to try and make some cupcakes to satisfy my craving. Haven't quite embarked on that adventure yet. Until...

My friend Kim made Chocolate Zucchini Bread and brought it to work, and yesterday I dug into it. My first bite instantly reminded of my favorite ice cream, and I had an ah-ha! moment. This was it! So I adjusted the recipe to my liking, and made cupcakes!

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