Triple Chocolate Zucchini Cupcakes

 

Cupcakes

Preheat the oven to 350°F; line cupcake pan with liners

Mix the following in a large bowl, beating until smooth:
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup dark brown sugar
1 teaspoon vanilla extract
Add the following, stirring to combine:
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup Dutch-process cocoa
1 2/3 cups flour
Stir in 1 cup semi-sweet chocolate chips
2 cups shredded, unpeeled zucchini, gently pressed into the cup

Using an ice cream scoop spoon batter into lined cupcake pan fill the cups 2/3 full.  Bake for 20 minutes or until for or toothpick inserted in a cupcake’s center comes out clean.  Let cool in pans on rack for 10 minutes.  Remove from pans cool completely before frosting.
Recipe adapted from King Arthur Flours

Vanilla Butter Cream

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Cream together until light and fully

Chocolate Ganache

4 oz dark chocolate 60%-72% cocoa

¼ cup heavy cream
1/8 cup light corn syrup
2 tsp Kahlua (optional)

Heat cream and corn syrup to light boil, remove from heat, whisk in root beer concentrate and pour over chopped chocolate stir and let sit for 2 mins.  Stir until smooth