Mini Chocolate Zucchini Cakes With Raspberry Frosting Recipe

Name: Mini Chocolate Zucchini Cakes With Raspberry Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Milk; 1/2 teaspoons Vinegar; 2-1/2 cups Cake Flour; 1/4 cups Cocoa Powder; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 cups Butter; 1-3/4 cup Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 2 cups Grated Zucchini; 2 cups Chocolate Chips; FOR THE ICING:; 1 cup Granulated Sugar; 2 whole Egg Whites; 1/4 cups Seedless Raspberry Preserves; 1/2 teaspoons Vanilla Extract; 1 pinch Salt

Servings: persons

FOR THE CUPCAKES:
1/2 cups Milk
1/2 teaspoons Vinegar
2-1/2 cups Cake Flour
1/4 cups Cocoa Powder
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 cups Butter
1-3/4 cup Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups Grated Zucchini
2 cups Chocolate Chips
FOR THE ICING:
1 cup Granulated Sugar
2 whole Egg Whites
1/4 cups Seedless Raspberry Preserves
1/2 teaspoons Vanilla Extract
1 pinch Salt

1
For the cakes:
2
Preheat oven to 325u00b0F.
3
Mix the milk and the vinegar together and set aside. Sift together cake flour, cocoa powder, salt and baking soda. In a separate bowl, cream butter and sugar. Beat in eggs and vanilla extract. Mix in the dry ingredients and the milk a little at a time, alternating. Fold in the zucchini and chocolate chips. Scoop into jumbo muffin cups (about 2 ice cream scoops worth) and set on a cookie sheet. Bake for about 35 minutes, until an inserted toothpick comes out clean.
4
For the icing:
5
Combine the sugar, egg whites and raspberry preserves in a double boiler. Place over 2 inches of boiling water. Mix using a handheld electric mixer until it is light and fluffy, about 7 minutes. Remove from heat and add vanilla extract and a pinch of salt. Continue to beat until frosting is cooled and holds stiff peaks. Transfer icing to a piping bag (or Ziploc bag) and pipe onto cooled cupcakes.

1340

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Milk, 1/2 teaspoons Vinegar, 2-1/2 cups Cake Flour, and more.

Yes, Mini Chocolate Zucchini Cakes With Raspberry Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate Zucchini Cakes With Raspberry Frosting

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