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.