Tuesday, July 12, 2011

Chocolate & Caramel...Need I say more?

  Happy Tuesday, everyone!
  May I just start by saying; "I'm soo in love with cupcakes!" I mean how can you not love them? They're easy to make, the perfect size for eating & the flavor combinations are endless! Not to mention they are absolutely delicious! (well most of them that is=))
  My one zucchini plant is out doing itself & doesn't seem like it has plans to slow down production anytime soon, so needless to say we're well blessed with them! If any show up on your doorstep I may or may not be guilty ;)
  Anyway I've been trying to use as many of them as possible & I wanted to make cupcakes with zucchini as an ingredient so I found some recipes that I thought sounded like winners & then combined them to come up with this one.

Chocolate Zucchini Cupcakes with
Salted Caramel Frosting

2 (1 oz) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups brown sugar
1 cup oil
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1-1 1/2 tsp cinnamon
1/2 cup chocolate chips
3/4 cup chopped walnuts or pecans (optional)

In a large bowl, beat eggs & sugar 6-8 minutes until pale & thick. Blend oil, vanilla & cooled chocolate into egg mixture.
In a small bowl sift together flour,baking powder, soda, salt, cloves & cinnamon. Stir into egg mixture just until blended. Stir in zucchini, chocolate chips & nuts. Fill lined muffin tins 2/3 full. Bake at 350* for 20 minutes or until toothpick comes out clean. Let cool in pans for 10 minutes; Remove from pans & let cool completely.

Caramel frosting:
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla
1 1/2-2 cups confectioners' sugar

Combine brown sugar, butter & milk in a saucepan; bring to a boil over med heat. Cook & stir for 2 minutes. Remove from heat & stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until reaches spreading consistency. Frost cupcakes.
* You may also drizzle with caramel syrup (I didn't have the right kind) & sprinkle with a small amount of course salt.

  I got my idea for these when Daren & I went to Charleston, SC at the end of June for our five year anniversary. We stopped at a cute little cupcake bakery there one afternoon & shared a chocolate & salted caramel cupcake that was amazing! So thought it would be fun to try & duplicate it somewhat, but add zucchini as well. I'm really happy with how these little guys turned out! =)

Enjoy!!! =)


  1. Hey Sheila, I had some zucchini lying around and I new I had to come try this recipe again. Love them. Thanks for sharing.