Zucchini Chocolate Cupcakes with Mascarpone Cream
Recipe type: Cake
Serves: 16 cupcakes depending on size of cases
For the cupcakes:
  • 2 cups of roughly chopped zucchini (about 3 regular sized zucchini)
  • ½ cup coconut oil or butter, melted
  • 2 cups ground almonds (almond meal)
  • 1 cup coconut sugar (or brown sugar)
  • 4 free range eggs
  • 1 cup cocoa
  • 1-1/2 tsp baking soda
For the Frosting:
  • 200g (8 oz) mascarpone cheese
  • 2/3 cup icing sugar (confectioner's sugar), or to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup heavy cream
For the Cupcakes:
  1. Preheat oven to 160°C (325°F), and place 16 cupcake cases (mine were 1/3 cup size) into muffin pan/s.
  2. Add all ingredients to a food processor and blend until very smooth.
  3. Pour mixture (it's quite liquid) into a pouring jug and divide mixture between the cases (leave a gap of about a half inch as they do rise a little).
  4. Bake in oven for 30-40 minutes (mine took 35 mins) or until a skewer comes out clean when inserted.
  5. Remove cupcake cases from muffin pan and stand on wire rack to cool.
For the Frosting:
  1. In a medium bowl beat mascarpone cheese, sugar, vanilla and salt until well combined. Set to one side.
  2. In a separate bowl, beat cream until firm peaks form, but don't overwhip. Fold the whipped cream into the mascarpone mixture until combined. If not using straight away, store in the fridge.
  3. Put cream mixture into a piping bag and with a tip of your choice pipe the cream onto the cooled cakes. Put cupcakes into fridge for the cream to set firm, then serve.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/03/08/zucchini-chocolate-cupcakes-with-mascarpone-cream/