Spiced Chocolate Zucchini Cupcakes

Spiced Chocolate Zucchini Cupcakes

Ah, that time of year when there are more zucchini than people in the country. I read that once. That in August, there are more zucchini than people. I am inclined to believe that. I didn’t even grow zucchini this year and I have a bumper crop!!! Thanks to my cousin Laurie, I have an abundant supply of beautiful summer squash.

So, I have started cooking with them…..

These are wonderfully spiced, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar.  It’s something I’ve done with muffins, in the past. I didn’t see why I couldn’t do the same thing with cupcakes.

I am glad I did. The flavor was great and I didn’t miss the frosting at all. These were packed up for a short road trip. It has been very warm, and the frosting would have melted.  Of course, you can frost them, if you prefer.

Spiced Chocolate Zucchini Cupcakes

2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon

Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.