- 1/2 cup butter
- sugar - 1 glass
- egg - 1 piece
- walnuts - 24 pieces (cut in half)
- flour - 1 cup
- zucchini - 1 glass (finely grated)
- cocoa - 1/4 Glass
- Chocolate chips - 1/2 cup
- sour cream - 3 st. spoons
- salt - 1/2 teaspoonfuls
- extract of vanilla - 1/2 teaspoonfuls
Preheat the oven to 170 degrees. In a large bowl, mix together the butter, sugar, salt and egg. Add vanilla, zucchini and sour cream, mix well. Sift the flour and cocoa powder into a bowl and mix. Add chocolate or chocolate chips. Sprinkle with oil the cupcake molds. Fill each mold with 2 tablespoons of dough, top with half a walnut. Bake until the toothpick inserted into the cupcakes, will not go out clean, 15 to 17 minutes. Allow the cakes to cool slightly in the form before serving. Cupcakes can be stored in an airtight container for up to 3 days.
Servings: 10