double chocolate zucchini cupcakes with goat cheese frosting

Ingredients

• 1 & 1/2 cups all purpose flour
• 1/2 cup cocoa powder, natural unsweetened
• 1 & 1/4 teaspoon baking powder
• 1 & 1/4 teaspoons baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 1 & 1/4 cups sugar
• 2 eggs, room temperature
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 1 cup shredded zucchini
• 3.5 ounces Ghirardelli 60% bittersweet chocolate, chopped in pieces, plus extra to grate for decorative shavings on top
• **for the goat cheese frosting**
• 5 ounces Laura Chenel soft goat cheese
• 3 ounces cream cheese, room temperature
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°
2. Line the cupcake pans with 18 cupcake cups.
3. Stir the flour, cocoa, baking powder, baking soda and salt together in a medium bowl, set aside.
4. In the bowl of a stand mixer cream the butter, add the sugar, eggs, oil and vanilla -one ingredient at a time, mix well after each addition.
5. Add the flour mixture to the butter/sugar mixture in 3 additions, alternating with the milk twice, starting and ending with the flour mixture.
6. Stir in the zucchini and chocolate just until combined.
7. Fill the baking cups 2/3 full and place in the oven to bake.
8. Bake for 15-18 minutes until the top springs back when gently touched.
9. Cool on metal racks.
10. **to make the goat cheese frosting**
11. Sift the powdered sugar and set aside.
12. In the bowl of a standing mixer beat the goat cheese, cream cheese and vanilla until creamy.
13. Gradually add the sugar, scraping down the bowl as needed.
14. Spread the frosting on the cupcakes with a small offset spatula and garnish with chocolate shavings.