Chocolate Zucchini Cupcakes with Cream Cheese Frosting

Makes 28 cupcakes
  1. In a mixer, cream together 1/2 C. softened unsalted butter, 1/2 C vegetable oil, 1 1/4 C. sugar, 1 tsp. vanilla and 2 eggs. 
  2. In a separate bowl, mix 2 1/2 C. all-purpose flower, 1/4 C. + 2 T. cocoa, 1 tsp. soda, 1 tsp. salt, 3 C. coarsely grated zucchini.
  3. Add dry ingredients to creamed ingredients along with 1/2 C. buttermilk. Beat just until dry ingredients are well combined.
  4. Line a cupcake pan with paper liners and fill each 3/4 full with batter. Sprinkle 7-10 semi-sweet chocolate chips on top of each cup with batter.  (It is also an option to sprinkle with chopped walnuts at this stage.
  5. Bake at 350° for 25 minutes.  Let cakes completely cool on rack before frosting.

    While baking/cooling, you can make the cream cheese frosting:

    1. Beat 8 oz. low fat softened cream cheese and 5 T. softened unsalted butter until creamy.
    2. Add a pinch of salt, 1 tsp. vanilla and about 1 1/2 lb. powdered sugar (approx. 4-5 C.) - more or less.  Beat this all until creamy and holds a soft peak.