Don't Ask, Don't Tell Cupcakes

I've finally decided to share some of the recipes I've developed myself, starting with the cupcakes that won 3rd place in a Ghirardelli chocolate competition. I hope you enjoy!

Don’t Ask, Don’t Tell Cupcakes

Surprise! These cupcakes contain hidden zucchini and avocado: sweet chocolate cake, layered with earthy, rich chocolate mousse and topped with tangy white chocolate lime topping. For an even simpler version, just bake the cake in a 9x13” pan, layer with mousse and cream, chill, and cut to serve.

Sweet Dark Chocolate Cake

• 1 ¼ cups all-purpose flour
• ½ tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• ¾ cups sugar
• 2 eggs
• 1 tsp. vanilla
• 1/3 cup oil
• 4 oz. dark chocolate, melted
• 1 cup packed, grated zucchini

Combine flour, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside. In a food processor, blend eggs, sugar, oil, vanilla, and zucchini until emulsified (no longer separates.) Fold egg mixture and chocolate into the flour and mix until just combined. Pour batter into 24 lined muffin cups, about ½ inch deep. Bake in a preheated 350°F oven until toothpick inserted into center comes out clean, about 20-30 minutes. Let cool completely in pan.

Rich Chocolate Mousse

• 1 avocado
• 1 tsp. vanilla
• 2 1/2 tbsp. milk
• pinch salt
• 4 oz. semisweet chocolate, melted
• 1 ½ cup powdered sugar
• 1 cup heavy cream, whipped

Blend avocado, vanilla, milk, salt, chocolate, and powdered sugar in a food processor, spoon into cool metal bowl. Fold whipped cream into the avocado mixture with a rubber spatula. Spread over top of cupcakes, smoothing even with the pan rim. Chill until set, about 15 minutes. Heat a knife under hot water, run around edges of cakes and lift out.

Tangy White Chocolate Lime Topping

• 5 egg whites
• 1 ¼ cups sugar
• 1 tsp. vanilla
• 1 ¼ cups butter
• 1 tbsp. fresh lime peel, grated
• 4 oz. white chocolate, melted

Combine egg whites and sugar in metal mixer bowl. Place over a saucepan of simmering water, and whisk until sugar dissolves and mixture reaches 160°F. In stand mixer, whip on medium-low speed until mixture is cool, and mixture is stiff and glossy. While beating, add butter one tablespoon at a time. Beat until mixture is smooth and fluffy. Slowly add vanilla, lime peel, and chocolate. Pipe white chocolate topping onto the tops of the cupcakes.

Optional: For garnish, zest one lime into long, thin strips. Heat ¼ cup sugar and ½ cup water in saucepan until simmering, add lime zest, cook for about 10 seconds, remove from sugar water, and let sit on parchment paper, garnish cupcakes when cool.