"sneaky" Chocolate Zucchini Cupcakes Kids Love

Ingredients

• 1 1/4 cups butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 cup zucchini, finely grated
• 1 cup carrot, finely grated
• 16 ounces chocolate frosting (I like Duncan Hines Dark Chocolate Fudge)

Directions

1. 1

   In a large bowl, cream butter and sugar until light and fluffy.

2. 2

   Add eggs one at a time, beating well after each addition; stir in vanilla.

3. 3

   Combine the flour, baking cocoa, baking powder, baking soda and salt; add tot he creamed mixture alternately with the yogurt, beating well after each addition.

4. 4

   FOld in zucchini and carrots.

5. 5

   Fill paper-lined muffin cups 2/3 full.

6. 6

   Bake at 350 degrees for 18 - 22 minutes or until a toothpick comes out clean.

7. 7

   Cool for 10 minutes before removing from pans to wire racks to cool completely; once cool frost cupcales and enjoy!