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Abuelita adds a hint of cinnamon to these double chocolate cupcakes, and zucchini adds moisture without changing the luscious chocolate flavor. It's sure to become one of your favorite recipes for a chocolate treat.
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Line 12 muffin cups with cupcake liners.
COMBINE flour, baking soda, baking powder and salt in a large bowl.
MELT Abuelita chocolate and evaporated milk in a medium saucepan over medium heat until smooth. Cool slightly. Stir in cocoa, sugar, oil, egg whites and vanilla extract. Stir into flour mixture; fold in zucchini. Spoon batter evenly into cupcake liners.
BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar, if desired.
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 1.5g||6%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||6%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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