Ingredients
1-1/4 cups butter, softened1-1/2 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup plain yogurt1 cup grated zucchini1 cup grated carrots1 can (16 ounces) chocolate frosting
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
