{Zucchini and chocolate cupcakes}
Preparation time: 10 min
Cooking time: 20 min
Yield: 12
Ingredients
- 125 g margarine (dairy free)
- 125 g Crisco
- 400 g icing sugar
- 1 tsp vanilla extract
- 2-4 tbs water
- 75 g dark chocolate (dairy free)
- this mold
Zucchini chocolate batter prepared as explained here, and baked in 12 cupcake ceramic molds for 15-20 minutes
Vanilla cream:
Chocolate mini tablettes:
Directions
- Once the cupcakes ready and cold (can be prepared the day before), let’s start preparing the chocolate mini tablettes
- To prepare the chocolate tablettes, melt 50 g chocolate using the microwave, and add another 25 g chocolate chips. Stirr until totally disolved. Fill the mold with melted chocolate, and place in the fridge for about an hour. Upon removing from the fridge, the chocolate tablettes easily will come out of the molds.
- To prepare vanilla cream, in large bowl, cream shortening and margarine with electric mixer. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water gradually (1 tablespoon at a time) until desired consistency, and beat at medium speed until light and fluffy.
- Fit a large round tip into a piping bag and fill with vanilla cream
- Pipe a small amount of vanilla cream over each cupcake, and place a chocolate mini tablette on top
NOTES:
- If you do not have dairy allergies problems, prepare the vanilla cream with butter instead of margarine and Crisco: it will be tastier, and healthier
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This looks so good, have to try it.. my daughter. loves chocolate cake-cupcakes
yum!!! these look fantastic!!
Thank you 🙂