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Tombstone Vanilla Zucchini Halloween Cupcakes
By Chef Maria Cummins
Course
dessert
Cuisine
american
Servings
10-12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 zucchini, coarsely grated (1 1/2 cups)
- 1/3 cup avocado oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/3 cup semisweet chocolate chips
- 6 Milano cookies cut in half
- 1 can (16 ounces) vanilla frosting
- 1 cup chocolate wafer crumbs
Instructions
- Preheat the oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16 minutes.
- Cool in the tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make the frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.
- For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry.
- Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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