Frosted Chocolate Cupcakes and German Chocolate Cake Variations
1 c lightly flavored olive or brain oil
2 c sugar
3 eggs, beaten well
9 Tbsp Dutch cocoa powder
2 tsp vanilla extract
2 tsp orange extract
½ c buttermilk
2 tsp cinnamon
2 c finely grated peeled zucchini (let sit for 15 minutes, drain and discard liquid)
2 ½ c all-purpose flour
3 tsp baking powder
2 tsp baking soda
½ tsp salt
Muffin/Cake/Cupcake MethodPreheat oven to 350 degrees.
In large mixer bowl, beat together oil, sugar and eggs.
Add cocoa powder, extracts, buttermilk, beating well after each addition.
Add grated zucchini and mix well.
Sift together flour, baking powder, baking soda, salt and cinnamon.
Add to batter and mix until combined.
Prepare 24 cup cake pans with paper and cooking spray or 2, 9 inch cake pans with vegetable cooking spray or grease and flour. Divide batter equally between both pans or cupcakes.
Bake 40 – 45 min until tester inserted in center comes out clean.
Cool 10 min. before turning onto racks. When cakes are cool, cover, and chill until cold.
German Chocolate Cake or Frosted Cup Cake Variation
Frost and fill to make a German chocolate cake or cupcakes
¼ cup water
1 Tbsp cornstarch
½ c half and half
2 egg yolks
1 c European unsalted butter softened
2 c powdered sugar
1 tsp vanilla
1 tsp orange extract
5 drops yellow food coloring
2 Tbsp grated carrot
In saucepan, whisk water and cornstarch. Add half and half and yolks.
Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon.
Cover and chill for 30 minutes.
Cream butter, adding powdered sugar a little at a time. Add vanilla, orange extract, and color mixing well after each addition.
Gradually add chilled cooked mixture and grated carrot. Chill until firm enough to spread.
Chocolate Frosting Ingredients
1 ¼ c sugar
1 c heavy cream
5 oz unsweetened chocolate or substitute cocoa and butter:
(15 Tbsp Dutch style cocoa + 5 Tbsp European-style unsalted butter)
8 tablespoons European style butter
1 teaspoon vanilla
Chocolate Frosting Method
Combine sugar and cream in heavy sauce pan and bring to a boil stirring constantly.
Reduce heat and simmer 6 minutes without stirring. Remove from heat.
Add half the butter and cocoa and stir to blend.
Add remaining butter and stir until melted. Stir in vanilla.
Chill until mixture begins to thicken and beat until thick and creamy.