goal

Here on our little hillside, in WV, we try to live a simple life. One where we can try to make the best decisions in regards to what we feed our family, and where we source our foods. We try to make green decision that are not only good for our family but for our community and planet as well. There is no place I would rather raise a family, than these WV hills! So I guess it is our responsibility to preserve them, and our heritage.

Friday, August 7, 2015

Chocolate Zucchini Cupcakes with Chocolate Buttercream Icing



Like most people who garden, we tend to always have an over abundance of zucchini.  I have tried some fabulous recipes including zucchini brownies, lemon zucchini bread, fritters, and baked zucchini sticks.  My little one has been asking for cupcakes the last few days and I did have an extra zucchini on the counter, I browsed for a few recipes and tweaked them just a little and made her chocolate cupcakes.  She helped me make them, but I am know she didn't realize that over 2 cups of healthy vegetables went in her dessert.  Mom Score!!  Also these cupcakes are beyond ridiculously moist.















Chocolate Zucchini Cupcakes

1/4 butter
1/4 coconut oil
2 teaspoons vanilla
1 1/3 cup sugar
1 egg
1/4 cup milk
2 cups flour
1/2 cocoa powder
1/1/2 teaspoons baking soda
1/2 teaspoon salt
Someone had to taste them!?

Preheat oven to 350 degrees.  Fill cupcake liners about 3/4 full and bake for 20 minutes, or until toothpick comes out clean.  Move from pan to wire rack.  Allow to cool completely and add your choice of frosting/icing.  I chose a chocolate buttercream, but a peanut butter icing or even just a dusting of powdered sugar would be delicious.  Makes 18 cupcakes

Chocolate Buttercream Icing

1/2 cup butter
1/2 cup coconut oil
3/4 cocoa powder
1 lb powdered sugar
1/3 cup melted milk chocolate
1 teaspoon vanilla
pinch of salt
1 tablespoon (then you can add more to reach desired thickness)

Cream butter and oil
add vanilla and pinch of salt
then add in powdered sugar and cocoa powder
and the milk to reach the thickness you like
I then keep mixing and add the 1/3 cup of melted milk chocolate until it blends in smooth and creamy.


The coconut oil does give it a hint of coconut flavor.  If you want to avoid this, you can substitute butter or shortening.  (Coconut oil cuts out the GMO's)