chocolate zucchini cupcakes

i searched for this recipe last fall when i had huge zucchinis from my garden and nothing to do with them. (i hadn't checked on them in a couple of days and they got enormous on me! and i dont like cooking with them when they are that big because they tend to be too seedy in my opinion) this recipe was the perfect solution! its nowhere near healthy, but i plan to work on that later lol.

i also was able to tell my son that there was zucchini in these and he was completely unphased, saying "that's okay cuz there is chocolate on the outside"

chocolate zucchini cupcakes
from http://allrecipes.com/recipe/chocolate-zucchini-cupcakes

2 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cups packed brown sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated zucchini

1/2 cup chocolate chips

frosting of your choice

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with frosting ( i used my favorite cream cheese frosting... recipe below)

Cream cheese frosting:

8 oz cream cheese, room temp (i always use 1/3 less fat)
1 cup powdered sugar
1 tsp vanilla extract

beat all ingredients together in bowl. Frost cupcakes.