Lynda Wallace-Davis
@adnylwa
Chocolate Zucchini Cupcakes with Toasted Pecans
Deliciously moist chocolate zucchini cupcakes made with grated zucchini and topped with a creamy frosting. These cupcakes are a delightful treat that combines the richness of chocolate with the subtle sweetness of zucchini, enhanced by the crunch of toasted pecans.
Details
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:12
- Views:5
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings18
Ingredients
- 1 cup
- 1 tablespoon
- as needed
- 3 cups
- 1 1/2 cups
- 3
- 3 cups
- 3 cups
- 10 tablespoons
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Chocolate Zucchini Cupcakes with Toasted Pecans.
Step 1
Begin by preheating your oven's broiler and adjusting the oven rack to sit about 6 inches from the heat source.
Step 2
Spread the pecans evenly on a baking sheet, then scatter small pieces of butter over them.
Step 3
Broil the pecans for approximately 5 minutes, keeping a vigilant eye on them to ensure they turn golden brown and aromatic without burning.
Step 4
Once they reach that perfect color, remove them from the oven and allow them to cool for about 10 minutes before chopping them into small pieces.
Step 5
Next, turn off the broiler and preheat your oven to a cozy 350°F (175°C).
Step 6
Prepare 18 muffin cups by lining them with paper liners and giving the insides a light spray of cooking spray for easy release.
Step 7
In a large mixing bowl, combine the freshly grated zucchini, vegetable oil, and eggs, mixing them together until well blended.
Step 8
In a separate bowl, whisk together the flour, sugar, chopped pecans, cocoa powder, baking powder, cinnamon, and salt.
Step 9
Gradually fold the dry ingredients into the zucchini mixture, stirring gently until just combined—be careful not to overmix.
Step 10
Fill each muffin cup about three-quarters full with the luscious batter and slide them into the preheated oven.
Step 11
Bake for around 25 minutes, or until a toothpick inserted into the center comes out clean, signaling that they are ready.
Step 12
While the cupcakes are baking, whip up the frosting by combining softened cream cheese and butter in a bowl.
Step 13
Add sugar and a splash of almond extract, then beat with an electric mixer until the mixture is smooth and creamy, which should take about 5 minutes.
Step 14
Once the cupcakes are out of the oven, let them cool completely for about an hour before generously frosting them with your delightful cream cheese mixture.
Step 15
Enjoy the rich flavors and the delightful crunch of pecans in every bite!.