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!!! =)

~Sheila