Zucchini Cupcakes

Zucchini cupcakes are so moist. Don't over bake.

• Ready In: 30 mins
• Yields: 2 dozen muffins

Ingredients

• 1  cup margarine
• 2  cups sugar
• 3  eggs
• 2 1⁄2 cups flour
• 2  tablespoons  cocoa
• 1  teaspoon cinnamon
• 1  teaspoon allspice
• 1  teaspoon baking soda
• 2  cups zucchini, grated
• 1  teaspoon vanilla
• 1  cup chocolate chips

• Frosting

• 1  cup milk
• 3  tablespoons flour
• 1  teaspoon vanilla
• 1 1⁄2 cups sugar
• 1  cup butter

Directions

1. Cream margarine and sugar.
2. Add eggs one at a time, beating , well after each.
3. Sift together dry ingredients and gradually add to creamed mixture.
4. Stir in zucchini and vanilla.
5. Fold in chips.
6. Fill paper baking cups in muffin pans half full.
7. Bake in 350 degrees oven 20 minutes.
8. Cool and frost.
9. Frosting:.
10. Cook milk, flour and vanilla until thick.
11. Cool thoroughly.
12. Cream sugar and butter.
13. Add cooked mixture, a tablespoon at a time, to creamed mixture.
14. Beat -- the more you beat this mixture the better it is.