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Chocolate Zucchini Cupcakes

By Lorraine

Easy recipe for a moist and decadent chocolate zucchini cupcakes pairs perfectly with peanut butter frosting for a special dessert. No one will even notice the healthy zucchini in the batter.If it is summertime it must be zucchini time. There are lots of great reasons to eat zucchini and these chocolate zucchini cupcakes with peanut butter frosting is probably the most tasty way.Continue Reading

Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: chocolate, Cupcakes, peanut butter, zucchini

Minty Cream Cheese Frosted Cupcakes

By Lorraine

It is not too late to make a quick dessert for St. Patrick's Day. Grab your favorite packaged cake mix and bake a batch of Minty Cream Cheese Frosted Cupcakes. While they are cooling mix up some really yummy frosting tinted green with a hint of mint. A few sprinkles and Voilà!
It is not too late to make a quick dessert for St. Patrick’s Day. Grab your favorite packaged cake mix and bake a batch of cupcakes. While they are cooling mix up some really yummy frosting tinted green with a hint of mint. A few sprinkles and Voilà!Continue Reading

Filed Under: Holidays, Recipes Tagged With: Cupcakes

Raspberry Frosted Sweetheart Chocolate Cupcakes for My Sweethearts

By Lorraine

Disney Princess Cupcakes start with a mix and are filled with frosting mixed with jam. Sweetheart Chocolate Cupcakes are a fun & yummy kids cooking project.Ella (I’m her caregiver) was excited to bring her Disney Princess Cupcakes and more cookbook to show me and she promptly picked out Sweetheart Chocolate Cupcakes for us to bake together. Little did we know when making them that my daughter, Jamie and her family would be spending the day with us.Continue Reading

Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: Chloe, Cupcakes, Ella, Jamie

Keri Jill is 8 Garden Themed Birthday Party & Chocolate Piped Butterfly Toppers

By Lorraine

Preparing a sweet birthday party for little girls isn’t hard with a fun garden theme. Invite friends and cousins and watch their delight to see chocolate butterflies perched on frosted cupcakes, fruit skewers in rainbow colors and mini blueberry muffin bouquet treats. Ending with a fresh flower ice-cream sundae craft that doubles as a take-home party favor.

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: Birthday Family, Brenna, Crafts, Cupcakes, Ella, Grandchildren, Jamie, Jill, Keri

Birthday Brunch with Baked Oatmeal Recipe

By Lorraine

Happy Birthday, Mom!
 

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Filed Under: Family, Grandchildren Tagged With: Baking, Birthday Family, Cupcakes, Grandchildren

Zucchini, Chocolate and… Peanut Butter Frosted Cupcakes *Yum*

By Lorraine

Sure, chocolate and peanut butter… that’s a match made in heaven. But zucchini? That seems an unusual ingredient in a sweet dessert. Just try one of these and you’ll agree, Chocolate Zucchini Cupcakes with Peanut Butter frosting are very GOOD!
No one will notice you added the zucchini and made the cupcakes a little healthier. They will notice that the cupcakes are moist and delicious.
Use paper baking liners or lightly spray or grease 2 muffin pans before adding the batter.
After baking and when the cupcakes are completely cooled, spread on the peanut butter frosting.
Chocolate Zucchini Cupcakes
with Peanut Butter Frosting
PRINT RECIPE
Makes: 24 cupcakes
Ingredients
Nonstick cooking spray
2 cups shredded zucchini (about 8 oz.) 
3 eggs 
2 cups granulated sugar 
3/4 cup cooking oil 
2 tsp. vanilla 
2 cups all-purpose flour 
2/3 cup unsweetened cocoa powder 
1 tsp. baking soda 
1 tsp. salt 
1/2 tsp. baking powder 
3/4 cup milk chocolate pieces 
Peanut Butter Frosting Ingredients
1/2 cup peanut butter
1/3 cup softened butter
1 Tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper baking cups or lightly coat with nonstick cooking spray; set aside. 
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. 
Spoon batter into prepared pans, filling cups about half full. 
Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. 
Directions for Peanut Butter Frosting:
Allow the butter to come to room temperature for about 30 minutes. In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2 cups.
If you have zucchini coming from your garden or coming from neighbors or coworkers, you might be interested in another one of our favorites. Fried zucchini is great as a casual summertime side or entree.

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: chocolate, Cupcakes

Chocolate Coffee Cupcakes

By Lorraine

Pastor has always felt strongly that small groups are hugely important even in a small church but especially as the congregation has grown so large. It began as a group of 14 people meeting in the home of a family. 25 years ago our family began attending while meeting in a local high school. Several building projects later we now have a sanctuary filled to overflowing and three services on Sunday and an attendance over 1000 people.
 

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: Baking, Cupcakes, Encouragement

Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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