Ingredients:
1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached white flour
¾ cup baking cocoa (sweetened)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup plain non-fat greek yogurt
2 grated zucchinis
2 grated med. carrots (optional)
Method:
Chocolate frosting of choice (I use melted chocolate chips in the microwave and mix in heavy whipping cream for my ganache.)
Preheat oven to 350n degrees. Line 24 muffin tin with liners.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Combine the flour, cocoa, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the yogurt, beating well after each addition. Fold in the zucchini and carrots.
Fill the paper lined muffin cups 2/3 full. A large scoop works well for this as batter is thick. Bake at 350 for 20-25 min or until a toothpick inserted near the center comes out clean. Cool completely. Frost as desired. Makes 24 cupcakes
*Note: You could also use sour cream in place of the yogurt. You could also use 2 cups grated zucchini and no carrots, if desired.
Source: http://makeaheadmamas.com/2012/08/06/shut-the-front-door-chocolate-zucchini-cupcakes-7/
