2tbspCocoaUnsweetened Powder – (I use Hershey’s cocoa)
¼cupUnsalted Butter– (½ of a stick)
6tbspsSour Cream– (substitute Yogurt)
6tbspsMilk– (any milk will work here)
1cupZucchini– , finely shredded (from 1 small zucchini)
¼cupchocolateSemisweet chips – (I used white )
Chocolate Fudge Frosting:
4tbspsHeavy Cream– or as needed (Milk can be used too)
To make the Cupcakes: Preheat oven to 350°F. Line cupcake pan with paper liners.
Sift flour, baking powder, baking soda, salt and cocoa in a small mixing bowl.
In a large mixing bowl, cream butter, oil and sugar until light and fluffy. This just means to vigorously mix the mixture until it becomes light in color and the sugar is completely dissolved. A good spatula or a wooden spoon should do the trick.
Add the sour cream and vanilla. Mix well until combined.
Next add half of the flour mixture, mix well and then add half of the milk. Mix well and repeat with rest of the flour and milk.
Gently stir in the shredded zucchini and chocolate chips.
Fill the cupcake liners 3/4ths full with the batter.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean.
To make the Frosting: Melt butter in a small sauce pan. Remove from heat and add the cocoa; mix well and set aside to cool for 5-10 minutes.
Whisk in 2 tbsp of confectioners sugar followed with the addition of 1tbsp of cream. Alternately add sugar and cream and beat the mixture until desired thickness is achieved.
Use a spoon to pour the frosting over the cupcakes. Frosting hardens as it cools. I sprinkled some sparkling sugar on top, but you can sift some powdered sugar or sprinkles on top. Enjoy!!