Chocolate Zucchini Cupcakes

As of now this is my favorite recipe. I made these to take to Chris at work to celebrate his birthday. They turned out so yummy. I frosted them, but ran out with a few left to go. I decided I like them better without any frosting, maybe just a little powdered sugar sprinkled on top. They are very moist and have stayed that way for a couple of days.

This is the original recipe, but I made same changes noted below based on some reviews.

Yum!

Chocolate Zucchini Cupcakes

2 (1 ounce) squares unsweetened chocolate, melted*

3 eggs

1 3/4 cups packed brown sugar*

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated zucchini

3/4 cups chopped walnuts

1 (16 oz) package chocolate frosting

1/2 cup walnut halves

-Preheat oven to 350 degrees

-In a large bowl beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

-In a small bowl stir together flour, baking powder, baking soda, and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

-Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans. Let cool completely. Spread with chocolate frosting and garnish with pecan halves.

*The instructions and ingredients are what the recipe asks for, but as per suggestions here is what else I did:

-double the chocolate and add 2 extra TBS brown sugar

-Add 1 1/2 tsp vanilla

-Add 1 tsp cinnamon