Chocolate zucchini cupcakes (egg and dairy free)


Cupcakes de calabacin

No one will ever guess the secret ingredient

Cupcakes de calabacin

Zucchini and chocolate cupcakes


{Zucchini and chocolate cupcakes}

Preparation time: 10 min

Cooking time: 20 min

Yield: 12

Ingredients

Directions

  1. Once the cupcakes ready and cold (can be prepared the day before), let’s start preparing the chocolate mini tablettes
  2. To prepare the chocolate tablettes, melt 50 g chocolate using the microwave, and add another 25 g chocolate chips. Stirr until totally disolved. Fill the mold with melted chocolate, and place in the fridge for about an hour. Upon removing from the fridge, the chocolate tablettes easily will come out of the molds.
  3. To prepare vanilla cream, in large bowl, cream shortening and margarine with electric mixer. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water gradually (1 tablespoon at a time) until desired consistency, and beat at medium speed until light and fluffy.
  4. Fit a large round tip into a piping bag and fill with vanilla cream
  5. Pipe a small amount of vanilla cream over each cupcake, and place a chocolate mini tablette on top

NOTES:

  • If you do not have dairy allergies problems, prepare the vanilla cream with butter instead of margarine and Crisco: it will be tastier, and healthier
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English >please do it here

Autora : Sandeea Cocina


3 Comments a “Chocolate zucchini cupcakes (egg and dairy free)”

  1. 5 October 2012, 2:52 pm - Aimee

    This looks so good, have to try it.. my daughter. loves chocolate cake-cupcakes

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  2. 10 October 2012, 8:22 pm - what katie's baking

    yum!!! these look fantastic!!

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  3. 14 October 2012, 11:57 am - SandeeA

    Thank you :)

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