Special Dark Chocolate Zucchini Baby Cakes with Cinnamon Ginger Buttercream

The Autumn of Summer!! 

It's that time of the season when all the gardens are producing an abundance of summer zucchini!  Here is an excellent cupcake recipe that is not too sweet, is very moist and full of chocolate flavor!
Special Dark Chocolate Zucchini Baby Cakes with Cinnamon Ginger Buttercream Frosting~

Ingredients: Makes 7 Baby cakes

• 1 ½ c shredded zucchini
• 1 c all purpose flour
• ½ c Special Dark Hershey Cocoa
• 1 tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 2 tsp cinnamon
• ¼ tsp ginger
• ½ c sugar
• ½ c brown sugar
• 2 eggs
• 2 tsp vanilla
• ¾ c dark chocolate chips

Directions:

1. Preheat oven to 350.  Line the muffin tin
2. In bowl of electric mixer, combine sugar, brown sugar and oil.  Once completely combined, add the zucchini, eggs and vanilla.  Mix until well blended.
3. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, cinnamon and ginger. 
4. Combine the wet and dry ingredients, add chocolate chips and pour into muffin cups, fill to about ¾.  350 for 30 minutes, or until toothpick comes out clean.

Cinnamon Ginger Butter cream frosting:

½ c butter room temp

3-4 c powdered sugar (depends on how sweet you want it)

 Up to 3 tbsp milk to desired consistency

1 tsp cinnamon

½ tsp ginger

In bowl of electric mixer, blend butter until creamy.  Add powdered sugar a cup at a time until desired sweetness and consistency is achieved.  Add cinnamon and ginger and blend.  Add milk as needed.