Grey, fall days call for chocolate. Preferably dark chocolate.
The morning I baked these chocolate zucchini muffins, the kitchen was in a state of recipe-testing chaos. These were the first out of the oven, rising perfectly, and filling the room with the sweet aroma of cocoa. The dishwasher was already running. The sink sat filled with a collection of mixing bowls and measuring cups, spatulas, and baking pans, piled and teetering at mad-hatter’s angles, and threatening to collapse at any moment. In fact, I was running out of mixing bowls. The duplicates and triplicates that usually keep things smoothly on track were disappearing, and the reserves were in a sorry state.
A misty, cloudy grey sky peeked through the pines… and a batch of glazed apple cider doughnut muffins in the oven quietly erupted. As I extracted them, and stared at the sad lot before me, an imploded, mess of apple cinnamon goodness blurring the edges of the muffin tin, these zucchini muffins became cupcakes.
The muffin (or should I say cupcake) base was already rich and chocolate-y, belying the big scoops of fresh zucchini tucked inside. In all honesty, and the aforementioned and motivating recipe failure aside, it was a fine line to begin with, between muffin and cupcake. All it really took was some dark chocolate buttercream frosting – glam-ed up with silky mascarpone – to transform these sweet, veggie-filled muffins into decadent, dessert-ready cupcakes. I promise you, no one will believe these chocolate beauties are filled with humble zucchini.
If you’ve tried these dark chocolate banana muffins – and love them as much as we do – these chocolate zucchini muffins are right up your alley. Particularly when turned into cupcakes, slathered with dark chocolate frosting, and devoured… grey day, or not.