This Zucchini Peanut Butter cupcakes recipe kicks things up a notch with a great peanut butter flavor. I am a firm believer that everything should have a peanut butter version! These cupcakes are so peanut buttery that it hides two cups of zucchini inside.
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil, softened
2 cups whole cane sugar
2 teaspoons vanilla extract
3/4 cup creamy peanut butter
2 cups grated zucchini
1 and 1/2 cups dark chocolate chips
Streusel Topping:1/2 cup brown sugar
1/2 cup flour
3 tablespoons butter
Oven Temp ~ 325°
Baking Time ~ 35 to
Pan Type ~ Two 6 (large) cup cupcake pans or one large and one small cupcake pans
Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and dark chocolate chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined.
In a small bowl, combine the brown sugar, flour and softened butter. Mix until the streusel is crumbly.
Grease and flour cupcake pans. Split the batter between the two pans.
In a small bowl, combine the flour, sugar and butter, stirring with a fork. Sprinkle evenly over all the prepared cupcakes.
Bake until puffed, golden brown and delicious smelling, check with a toothpick inserted into the center, should come out with a few moist crumbs. Let cool for 15 minutes, then serve.
Makes 12 large or 24 small
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!