Of course there are tons of recipes for chocolate cupcakes...and tons of recipes for cheesecakes...and tons of recipes for zucchini chocolate cupcakes...but none with all three together...until now. The idea was born when I realized that I had quite a bit of ricotta cheese left over from my stuffed shells earlier this week (recipe coming on Meatfree Monday!). I knew you could make cheesecake with ricotta, though I had never tried. I also had a couple zucchini from the garden...and my mind just went from there to here...
These are very moist and rich, especially those smeared with nutella. Isn't everything better with nutella smeared on top? Either way you try it, these cupcakes are delicious.
for other zucchini recipes, see the bottom of this post...
makes 12 (overflowing the mold) cupcakes
1/2 cup + 2Tbl butter, softened
3/4 cup sugar
1/2 tsp vanilla
1-1/4 cup flour
6 Tbl cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup plain yogurt
1 cup grated zucchini
1 cup ricotta cheese
1 egg, separated
3 tsp honey
1 Tbl sugar
3 tsp cornstarch
1 tsp vanilla
- Cream butter and sugar till light and fluffy. Add egg. Stir in vanilla.
- Combine flour, cocoa, baking powder, baking soda, and salt.
- Add the flour mixture to the creamed mixture. Add the yogurt.
- Fold in the zucchini.
- Scoop into greased/lined muffin tins, filling only about half way (I learned my lesson!). Set aside.
- For filling: Beat ricotta with egg yolk, honey, sugar, cornstarch and vanilla until smooth.
- Whip egg white separately until soft peaks form. Fold whites into the cheese mixture.
- Scoop a little of the filling on top of each muffin tin.
- Bake @ 350* for about 23 minutes or until set.
- Allow to cool for a few minutes before removing from muffin tin.
- Smear with nutella if desired.
linked up to
Oatmeal Butterscotch cookies
Zucchini Banana Craisin Muffins (or bread)
Sloppy Joe Meatloaf
Fresh Veggie Skillet