I thought they were lovely without frosting but I think they would be super fabulous with an icing made with coconut milk. I am sure the vanilla buttercream frosting I have made before would also work well. They are also really good heated up a bit in the microwave and served with a scoop of ice cream.
Chocolate Coconut Zucchini Cupcakes Recipe
(12 cupcakes)
Preheat your oven to 350F. Prepare a muffin tin by lining it with muffin liners and greasing it, I used a non-stick spray. Beat together the brown sugar, butter and coconut oil. Beat in eggs one at a time. Stir in yogourt, vanilla, coconut, zucchini, and chocolate chips.
In a separate bowl combine flour, cocoa, salt and soda. Fold the wet mixture into the dry. Spoon into the muffin tins and bake for about 35 minutes.
Move tin to a cooling rack and let cool for 10 minutes, then remove cupcakes from tin and put on cooling rack. Dust with icing sugar.
{ 5 comments… read them below or add one }
Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187