Today I’m dressing up my Summer zucchini by mixing it into a double chocolaty cupcake batter and for good measure I’m spreading a creamy goat cheese frosting with a sprinkling of chocolate shavings on top. One of the enjoyable things about cooking or baking at home is deciding which direction to go in with a favorite seasonal ingredient. One day you’re sauteing zucchini in olive oil with garlic and the next day you’re stirring a shredded lump of it into a chocolate cupcake batter. Being partial to chocolate is helpful when making a decision about how to use up your stash of zucchini. I love this simple frosting recipe which uses the soft log shaped goat cheese from Laura Chenel. Check here for more recipes using Laura Chenel’s chèvre. If you love goat cheese this recipe is for you, ps. no more plain old boring cream cheese frosting. Adapted from Bakerella. Ingredients Instructions
I made these double chocolate zucchini cupcakes for ‘the littles’ last week and they loved them as evidenced by chocolate crumbs all over my kitchen floor. If you make these for the special little people or even big people in your life, I would suggest serving them outside at a picnic or one warm Summer evening after a family barbecue. This is a new recipe in my dessert repertoire that I will for sure be making again.
Adapted from Bakerella.