Cupcake War: Zucchini vs. ...Zucchini?

One of my new favorite shows on the Food Network is Cupcake Wars.  On the show, cupcake bakeries battle each other for the honor to show off their cupcakes at a prestigious event.  Well, my event is that my husband asked me to prepare a "treat" for a meeting he has tomorrow and since zucchinis are abundant this time of year, I thought I'd show two different recipes using them in cupcakes.  One is a Chocolate/Chocolate Chip Zucchini Cupcake with a Chocolate Ganache and the other is a Spice Zucchini Cupcake with a Lemon-scented/Cardamon Cream Cheese Icing; different as night as day.

What I love about cupcakes is the memory of my mother making them for me to bring in to elementary school for my birthday or holiday party.  All I had to do is ask and she would bake them because she knew how much I appreciated them...that's what mom's do.  I did the same thing for my girls; a lot of times even when I was given notice the night before!  It's baking with love that makes everything taste so good.

So, here's the challenge: Are you a Chocoholic or are you Spicy kind of Cupcake Lover?

Spiced Zucchine Cupcakes 
with Lemon-scented/Cardamon Cream Cheese Icing

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 T honey
2 large eggs
1/2 tsp. Lemon Extract
2 1/2 cups sifted cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3/4 tsp. freshly ground nutmeg
1/4 tsp. allspice
1/2 tsp. ground cardamon
1/8 tsp. ground cloves
1 cup sour cream
2 cups grated zucchini (about 2 medium)

Preheat oven 350F-degrees.  Grate the zucchini into a colander. Leaving the stem on gives you a "handle" to hold on to the zucchini when it gets near the end.

 
In the KitchenAid, using the whisk attachment, cream the butter, sugars, and honey.  Add the eggs, one at a time, beating well after one.  Add the lemon and beat the mixture until light and fluffy, about 5 minutes.  Change to the paddle attachment.  Sift the flour with the baking powder, baking soda, salt, and spices.  Add the flour mixture, alternating with the sour cream, ending with the flour mixture.  Beat well to combine.  Fold in the zucchini.  Use a scoop to fill the cupcake liners, just slightly below the top. Recipe makes 18 cupcakes in this manner.  Bake 20-22 minutes until lightly brown and spring back when touched.  Cool completely on a wire rack.


Lemon-Scented/Cardamon Cream Cheese Icing

1 cup (2 sticks) unsalted butter, at room temperature
1 pkg. (8oz) cream cheese
5 cups confectioners' sugar, sifted
3-4 T whole milk or cream
1/2 tsp. ground cardamon
1/2 tsp. lemon extract
Ginger chips  (optional)


In the KitchenAid, with the whisk attachment, beat the butter and cream cheese until fluffy.  Add the confectioners' sugar, 1 cup at a time, adding a tablespoon of milk, as needed.  Add the cardamon and lemon extract and beat to combine.  Pipe icing "swirl" on top of the cooled cupcakes. 

Top with a few mini ginger chips.

 
    Now, the competitor:

 Chocolate~Chocolate Chip Zucchini Cupcakes
with Chocolate Ganache


1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup double dutch dark cocoa
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
3/4 cup mini chocolate chips
2 cups grated zucchini


Preheat oven 350F-degrees.  Grate zucchini (see method above) and set aside.
In a KitchenAid, using the whisk attachment, beat the butter, sugar and oil until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the double-dutch cocoa and the vanilla.  Beat well.  In a medium bowl, mix the flour, baking soda, and salt together.  Change to the paddle attachment and add the flour mixture, alternatively with the buttermilk, ending with the flour.  Add the chocolate chips and beat well.  Fold in the zucchini.  Scoop batter into paper lined cupcake pans; filling to the top.  

Bake for 20-22 minutes, testing to see if the tops spring back when touched.

Let cool completely.


Meanwhile, make the chocolate shavings...an easy way.  Melt an 8-ounce bar of bittersweet chocolate (62%) in a double boiler.  Use an off-set spatula to spread onto wax paper.

Top with another sheet of wax paper, pressing lighting

Then, roll up into a tube and use a rubber band to hold together.  Place in the refrigerator for an hour to set.

Now, make the Chocolate Ganache:
8 ounce bittersweet chocolate
1 cup heavy cream

Use a serrated knife to finely chop the bittersweet chocolate and place in a medium bowl.  In a small saucepan, heat the heavy cream on top of the stove, just until bubbles form around the edges.  Pour over the chocolate and let set 1 minute.  Use a spatula to stir to a smooth, chocolaty consistency.  Set aside until the bowl is cool to touch.  Dip the tops of the cooled cupcakes into the ganache.

Let the ganache drip off before turning right side up.  After dipping all the cupcakes, take out the rolled chocolate.

When the chocolate is unrolled, it creates these really neat shavings, the easy way.  Break off some pieces and top the ganache.

Whether you prefer spice or chocolate, these zucchini cupcakes are sure to impress your family and friends.  Moreover, here's two more recipes you can use that garden-full of zucchini on.  Enjoy!