RSS Feed

Chocolate Pumpkin Cupcakes

As you’ve probably noticed, I’m trying to find a few healthier recipes in hopes of getting in shape. Pinterest is my greatest friend and foe. I simultaneously browse inspirational fitness quotes and tempting dessert recipes. lol This post from Shape.com caught my eye because it claimed to be healthy and chocolatey.  But I had no idea how to prepare a zucchini and needed to look up whether you should peel them or not before cooking. You do not. Also, in some zucchini cake recipes they call for you to drain and squeeze the moisture out of the grated zucchini. This one didn’t, so I wasn’t sure what to do. I drained it but didn’t squeeze it, to see what would happen. My batter looked thick as described so I think it worked out.  I ended up with 12 cupcakes instead of 8, After baking them for 20 minutes these cupcakes were still a little too moist on the inside. I’m not sure if it was the zucchini or if I just need to bake them longer. Taste wise they’re great. I couldn’t taste the pumpkin or zucchini which is wonderful if you’re trying to sneak some veggies into your family’s diet. A couple of my friends, plus my 2 year old daughter tried them and really liked them.

The frosting is really good but thought it was had a bit too much peanut butter flavour for my taste. And the more Greek yogurt you add, the lower the fat content so I added another 1/4 cup of yogurt plus a squeeze of honey and it was yummalicious! I also experimented with making a chocolate laced version which was even better! Just added a teaspoons of cocoa powder to half the icing and it added a hint of chocolate. If you want more chocolate flavour add more cocoa powder and honey or sweetener until you get the balance you like.

IMG_0736

IMG_0738

IMG_0743

Moist Chocolate Cupcakes with Peanut Butter Frosting

Ingredients:
For the cupcakes:
1/3 c. whole-wheat flour
1/3 c. white flour
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. cocoa powder
1 tsp. vanilla
3/4 c. brown sugar
2/3 c. pumpkin purée
1 c. zucchini, grated (approx. 2 small zucchini)
1 egg
2/3 c. almond milk (or skim milk)

For the frosting:
1/2 c. natural peanut butter
1/4 c. Greek yogurt
1 tsp. vanilla
1/2 tsp. stevia or other sweetener
Honey for drizzling

Directions:
For the cupcakes:
Preheat the oven to 375 degrees and place liners in a cupcake pan. Mix together the whole-wheat flour, white flour, baking soda, baking powder, salt, and cocoa powder. Set aside. In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk. Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick). Fill each cupcake liner 2/3 of the way full. Bake for 17-20 minutes, until cupcakes are springy when touched. Let cool completely before icing.

For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cupcakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cupcakes should be kept in the refrigerator.

Makes 8 cupcakes.

Advertisements

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: Chocolate Zucchini Cake | Heather's Homemade

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: