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Zucchini Chocolate Cupcakes Recipe

Posted on August 14, 2012 · Leave a Comment

With the summer starting to come to an end I decided to do one more Zucchini recipe. One of my sons were home from college over the week end and wiped out all the sweets I had on hand; including what was in the freezer. So to stock up the sweet treats department I decided on this Zucchini Chocolate Cupcakes Recipe. The original recipe calls for a 9 x 13 cake pan, but I decided on taking the cup cake route instead which translates into 24 cup cakes. This works out better for me in the freezer; I can just take one cupcake, and microwave it for 50 seconds to go with my coffee.

This is a simple recipe with not a lot of prep time. I followed the recipe as written-if you decide to bake a cake, instead of the cupcakes, increase the baking time to about 1 hour.

(I used a sugar substitute and sugar free frosting in this recipe)

Enjoy

Ingredients

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar (sugar substitute – Optional)

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

1/4 cup cocoa

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups zucchini (grated)

3/4 cup chocolate chips

1/2 cup walnuts

Frosting (optional)

Directions

Preheat oven to 325F

1. Cream butter then add oil and sugar; mix with mixer.

2. Add the rest of the ingredients except for the chocolate chips and nuts; mix well.

3. Fold in the chips and nuts by hand.

4. Spoon into cupcake tins lined with liners to about 3/ 4’s full.

5. Bake at 325° for 25 to 30 minutes or till a tooth pick inserted in the center comes out clean.

Let cool and top with your favorite frosting.

(These cupcake are very moist and have a great chocolate flavor they are delicious even without frosting)

Zucchini Nut Muffins Recipe

Posted on July 18, 2012 · Leave a Comment

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Anyone that plants a garden quickly leans that a few zucchini plants usually amount to an over abundance of zucchinis. I decided to put them to good use and do a couple of recipe posts using fresh zucchini. For the first one I decided on this Zucchini Nut Muffins Recipe and will follow it up later in the week with a stuffed zucchini recipe.

If you like zucchini bread you will love these Zucchini Nut Muffins. This is a very simple recipe and you’ll have hot fresh muffins on the table in less than an hour. I followed the recipe as is and they turned out perfect. My wife loves muffins and she made sure this Zucchini Nut Muffins Recipe made it onto our favorites list. If you have some extra zucchini to use up, give this Zucchini Nut Muffins Recipe a try; it’s really good. Enjoy

Zucchini Nut Muffins Recipe

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Admin

Recipe type: Muffin Recipes

Serves: Makes 24

Ingredients

3 eggs
1 cup oil
1⅔ cups sugar
⅓ cup brown sugar
2 cups zucchini (grated)
3 cups flour (sifted)
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
½ cup walnuts (chopped)

Instructions

Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture and blend well.
Fold in the nuts, and spoon into greased muffin tins.
Bake at 325°F for 20 minutes or when a tooth pick is inserted- it comes out clean.

Filed Under: Cake Recipes, seasonal recipes, Simple Recipes, Sweet Treats Tagged With: cake recipe, eaasy recipe, free recipr, fresh garden recipe, muffin recipe, simple recipe

Boston Cream Pie Cupcakes Recipe

Posted on July 11, 2012 · Leave a Comment

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I don’t do a lot of baking, but once in awhile I get in the mood to do something different. When I was younger I loved the custard filled pastries topped with chocolate frosting. When I saw this Boston Cream Pie Cupcakes Recipe it looked sinfully delicious, and I just had to give it a try. It does take some care to put this one together, but I had the time, and decided to go for it.

This Boston Cream Pie Cupcakes Recipe is not that complicated but does take a lot of time to prepare, due to the time required for the custard to set and the chocolate frosting to cool. I prepared the custard a day ahead of time to spread out the prep time a little bit.

If you give this recipe a try you can do yourself a favor by being careful not to over fill the cup cake cups. A little bit of an edge will help support the frosting from running off the cup cakes till it sets. I followed the recipe as is, and they were delicious.

Boston Cream Pie Cupcakes Recipe

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Admin

Recipe type: Cake Recipe

Serves: Makes 24

Ingredients

Custard Ingredients
1½ cups heavy cream
3 large egg yolks
⅓ cup granulated sugar
Pinch of table salt
4 teaspoons cornstarch
2 tablespoons butter (cold and cut into 2 pieces)
1½ teaspoons vanilla extract
Cupcake Ingredients
1¾ cups unbleached all-purpose flour
1½ teaspoons baking powder
¾ teaspoons table salt
1 cup granulated sugar
1½ sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
3 large eggs
¾ cups milk
1½ teaspoons vanilla extract
Chocolate Glaze or Frosting Ingredients
¾ cup heavy cream
¼ cup light corn syrup
8 ounces bittersweet chocolate chips
½ teaspoon vanilla extract

Instructions

Custard Directions
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture till pale yellow and thick.
When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
Remove from heat, whisk in the butter and vanilla.
Transfer the custard to a small bowl and refrigerate- press plastic wrap against its surface, until cold and let set at least 2 hours or up to 2 days. (I prepared this a day ahead of time)
Cup Cake Directions
Preheat the oven to 350Fusing the middle rack.
Line a standard muffin pan with paper baking cups and set aside.
In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand.
Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.
Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Glaze or Frosting Directions
Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set aside and allow to thicken for 30 minutes. (Keep an eye on this-I let mine cool a little longer so it was easier to work with.)
Putting it all together
Insert a small knife at a 45 degree angle about ⅛ inch from the edge of each cupcake and cut all the way around, removing a cone of cake.
Cut away all but the top ¼ inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.
Carefully top each filled cupcake with a 1 to 2 tablespoons of the chocolate glaze.
Refrigerate too set ( about 10 minutes)