Chocolate-Zucchini Cupcakes recipe

2 servings

2 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cups packed brown sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated zucchini

3/4 cup chopped walnuts

1 (16 ounce) package chocolate frosting

1/2 cup walnut halves

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale.

Blend oil and cooled chocolate into the beaten egg mixture.

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended.

Stir in zucchini and chopped nuts.

Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean.

Let cool in pans on rack for 10 minutes.

Remove from pans; let cool completely.

Spread with chocolate frosting and garnish with walnut or pecan halves.