I think I might love cupcakes almost as much as I love muffins.
As you know from my millions of muffin posts (more to come, I assure you)…that is an awful lot.
Enter in, Zucchini Banana Chocolate Chip Cupcakes.
I know. The name of these is a mouthful. Both figuratively, and literally.
These are probably one of the more riskier cupcake adventures I have taken, but it was very worth it. A healthy cupcake? I mean, seriously, you can probably leave off the ganache and call it a muffin.
Either way, I am a happy girl.
These are healthy and delicious. With ingredients like shredded zucchini, mashed banana and whole wheat pastry flour, who could go wrong? These also sport only one third cup of brown sugar in the WHOLE recipe, but somehow end up sweet and perfect. They are pretty darn guilt free, so when you top them with some of the ganache (definitely not guilt free) you don’t have to feel so bad! I mean, we are entitled to a little bit of indulgence right? If you can’t make that sacrifice, leave off the frosting, and you will still have a really tasty dessert (or breakfast. Hey! Did you hear me when I said ONLY 1/3 cup of sugar? It is okay!) to enjoy.
These cupcakes were made in the “other girl and her kitchen” ‘s kitchen. We had a blast cooking together, laughing and experimenting with our recipes. That is really what cooking is all about to me. I put my heart into everything I make, and usually am making whatever “it” is for someone I love and care about.
I hope these recipes give you the same feeling. If you are a pro in the kitchen, or just starting out, I hope that we can enjoy these recipes together…one cupcake (or muffin) at a time! 🙂
Zucchini Banana Chocolate Chip Cupcakes
Makes 12 cupcakes
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 large egg
1/3 cup packed brown sugar
1/3 low fat buttermilk
2 tsp vanilla extract
1/4 cup butter, melted and cooled
1 1/3 cups shredded zucchini
1 large banana, mashed
1/2 cup dark chocolate chips
1 recipe Chocolate Satin Ganache
Preheat oven to 350 degrees. Prepare a 12 cup cupcake pan with cupcake liners and set aside. In a small bowl, combine whole wheat pastry flour, baking soda and powder, and cinnamon. Set aside. In a large bowl, beat egg and brown sugar with an electric mixer until smooth and no lumps remain. Add in vanilla, butter and buttermilk. Mix until well combined. Add in zucchini and mashed banana.
Slowly add in dry ingredients and mix on low until just combined. Fold in chocolate chips. Using an ice cream scoop, evenly divide batter among the 12 muffin cups about 2/3 cup per muffin cup.
Bake for 15-17 minutes until slightly golden and toothpick inserted in the middle comes out clean. Let cool completely. Dip top of cupcake into a bowl of the chocolate satin ganache, turn right side up and let it set, about 20 minutes. Store cupcakes in a tightly sealed container for up to two days.