Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Steps

1. Preheat the oven to 325 degrees Fahrenheit. Line 24 muffin cups with liners or spray with non-stick cooking spray and set aside.

2. In a large bowl, mix the 2 cups shredded zucchini, 3 large eggs, 2 cups granulated sugar, ¾ cup vegetable oil, and 2 teaspoons vanilla.

3. Add the 2 cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon baking powder. Spoon the batter into the prepared pans, filling them about halfway.

4. Bake for 25 minutes or until a toothpick comes out clean. Cool cupcakes on wire racks.

5. In a large bowl, whisk together the 8 oz room temperature block cream cheese and ½ cup room temperature unsalted butter until creamy.

6. Add 3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon salt and 1 teaspoon vanilla. Continue beating until smooth and whipped. Frost cupcakes.