To say that I have an addiction to cupcake liners and fancy straws, might be an exaggeration, but not by much! I can’t help myself, I just love turning the ordinary into something a little more fun!!
Ok, maybe I love cute liners and straws a bit too much! Nah!! I love my stay bright liners! Even baking a dark chocolate muffin, the liners are still bright!! Not all liners retain their vivid color, which is why I purchase mine exclusively from Sweets & Treats Boutique! I’ve tried other brands, and I’m telling you, they might look great before you bake them, but they won’t look like this after.
You might notice a new ad on the right side of my post. It’s there because I believe in their product so much that I recently joined their affiliate program (which means if you purchase from the link), I’ll be able to buy more straws and liners Actually, whether or not you decide to stock up for the holidays, I’ll be placing an order soon. I need to stock up for for my fall baking!
This post isn’t all about the straws and liners, I actually made muffins too! In fact, I baked two batches of them. The first batch was a new recipe, and it wasn’t a recipe worth sharing. They weren’t quite sweet enough and they were too dry. Blechh!! So, I went with a recipe that I adapted from Sally’s Baking Addiction. I’ve used a few of her recipes and you can never go wrong.
If you have a garden of zucchini to use up, are trying to sneak some veggies into your child’s food, or are a chocolate lover, please remember to share this post for me!!
- 1 cup grated zucchini
- 1 cup flour (I use all-purpose)
- ½ cup Hershey's unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup mini chocolate chips
- 2 large eggs
- ¼ cup vegetable oil (canola is also fine)
- ¼ cup vanilla greek yogurt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1½ tsp vanilla
- Grate the zucchini and slightly wring out excess moisture using a paper towel, set aside.
- In a med bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
- In a large bowl, whisk together the eggs, sugar, brown sugar, yogurt, and vanilla.
- Slowly stir the dry ingredients into the egg mixture. Mix well.
- Stir in zucchini.
- Prepare cupcake pans with liners.
- Bake in a preheated 350* oven for approx 22 minutes (test with toothpick).
- Cool in pan for 10 minutes, then place on wire rack to finish cooling.