Ingredients
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1 1/4 cups butter, softened
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1 1/2 cups sugar
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2 eggs
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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3/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup plain yogurt
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1 cup zucchini, finely grated
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16 ounces chocolate frosting (I like Duncan Hines Dark Chocolate Fudge)
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1 cup carrot, finely grated
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition; stir in vanilla.
- Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.
- FOld in zucchini and carrots.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!