Chocolate Zucchini Cupcakes

I have this fantasy that my wife's cooking and baking skills are going to take us right to the top of our particular social class. Everyone will want to be around us, and think we're the coolest. I believe that with crazy recipes like this one, we're well on our way.

I had some friends over the other night. We wanted to do manly things, like smoke pipes and spit, but the second Amy brought these cupcakes out, that was all out the window. All of a sudden, it was "hey, do you guys have milk?" and "I want one more, but i really shouldn't". Manhood averted!

No one believes that these have zucchini in them, because it just doesn't have that zucchini taste, but man, these things are moist, dense, and rich. Which, come to think of it, is all you could really ask for in a cupcake. Just be ready for those suspicious, unsure looks when you tell your guests that these have zucchini. They'll disappear once your friends have actually tasted them. (DW)

I have an abundance of zucchini from our garden right now. I am always on the look out for new zucchini recipes. I ran across this recipe several months ago, and couldn't wait to try it. They were so good. The zucchini and chocolate go perfect together. Then you top it with chocolate cream cheese frosting and walnuts. How could these not be good? You should seriously try them right now! (AW)

Cupcakes
2 oz unsweetened chocolate, melted and cooled(or you can use 6 tablespoons cocoa power mixed with 2 tablespoons oil)
3 eggs
1 cup brown sugar
3/4 cup 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
1/2 cup mini chocolate chips (I used regular chocolate chips)
3/4 cup chopped walnuts (optional)

Preheat the oven to 350 degrees F. In a large bowl, beat eggs and sugar for about 5 minutes, or until thickened and pale. Blend oil and chocolate into the egg mixture. Add baking powder, baking soda, salt, and flour and mix until well blended. Fold in zucchini and chocolate chips until well incorporated. Spoon batter into 24 lined muffin cups (about 2/3 cup full). Bake for 20 minutes, or until center comes clean when toothpick is inserted in the center of the cupcake. Once cupcakes are cool, frost with Chocolate Cream Cheese Frosting (recipe below) and chopped walnuts.

Chocolate Cream Cheese Frosting
1 (8oz) package of cream cheese, room temperature
1/4 cup butter (1/2 stick), room temperature
1 teaspoons vanilla
1 teaspoon milk
3 cups powdered sugar (if frosting is too thin, you can add more powdered sugar)
1/2 cup cocoa powder

Beat cream cheese, butter, vanilla, and milk until smoothy and creamy. Add 1 cup powdered sugar and 1/2 cup cocoa powder until smooth. Then add remaining powdered sugar, 1 cup at a time, until well mixed.

*This recipe is modified from Real Mom's Kitchen. (AW)