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Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and Topped with Creamy Goat Cheese Frosting

Man, that’s a mouthful. (And it was a good one, too!) I made this cupcake to enter in the Ile de France Cheese Recipe Contest. The cheese I was given to work with: GOAT CHEESE.

I was originally going to make my first cheesecake with it. Then I remembered CHEESE was the ingredient for this month’s Iron Cupcake (IC) Challenge. So I switched from cheesecake to cupcakes. That way I can make a showing in both, even though I can’t win IC again for another year. But that’s okay, because I’m hoping to win big in the Ile de France Cheese Recipe Contest. The winner takes home a grand prize of $1,000. Man, I could buy a lot of butter with that… and some cheese, too of course.

Now, here’s how I gave these Chocolate Zucchini cupcakes a french twist.
Key ingredient: Ile de France Goat Cheese

What a cute label. I used the goat cheese in the frosting and it tasted really yummy with the chocolate cupcakes.

Then, I used Valrhona Semisweet chocolate (a french chocolate) mixed in the cupcake batter and also for the ganache.

Here are the cupcakes before they were frosted.

And here’s a picture of the inside so you can see the ganache.

You’re still here? You must have forgotten, I need your vote please.

VOTE HERE by clicking on the five stars at the bottom of the link.

But, if you absolutely don’t want to vote, here’s the recipe anyway:

Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and Topped with Creamy Goat Cheese Frosting

Double Chocolate Zucchini Cupcakes

1 1/2 cups flour
1/2 cup cocoa, natural unsweetened
1 tsp baking powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
1/4 cup oil
1 tsp vanilla
1/3 cup whole milk, room temperature
1 cup shredded zucchini
3.5 oz. Valrhona semi-sweet chocolate bar, chopped in chunks

1. Preheat oven to 350º F
2. Line cupcake trays with 18 baking cups.
3. Stir together flour, cocoa, baking powder, baking soda and salt with a wire whisk. Set aside.
4. Cream butter with a mixer in a large bowl. Add sugar, eggs, oil and vanilla one at a time, mixing well with each addition.
5. Add the flour mixture to the sugar mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour)
6. Stir in the zucchini and chocolate chunks until combined.
7. Fill baking cups 2/3 full and place in oven immediately.

8. Bake for 15-18 minutes.

Creamy Goat Cheese Frosting

5 oz. Ile de France goat cheese
3 oz. cream cheese, room temperature
3 cups confectioner’s sugar, room temperature
1/2 tsp vanilla

1. Sift sugar and set aside.
2. Beat the goat cheese, cream cheese and vanilla in a large mixing bowl until creamy.
3. Gradually add the sugar, mixing and scraping down the sides of the mixing bowl in between additions.

Chocolate Ganache

2 oz. Valrhona semi-sweet chocolate bar, chopped in chunks
1/4 cup heavy whipping cream
3/4 cup confectioners sugar

1. Place chocolate and whipping cream in the microwave. Heat in 30 second intervals, stirring in between until melted. Blend thoroughly.
2. Add sugar and stir until thoroughly combined.
3. Pour ganache into a small plastic squeeze bottle.

To assemble:

• Insert opening of squeeze bottle halfway into cupcake center and squeeze ganache until you see it start to surface.
• Then, spread creamy goat cheese frosting on top with a knife or small offset spatula.
• Use any leftover semi-sweet chocolate pieces to sprinkle on top of cupcakes.

Enjoy!

Okay, I’m giving you one more chance. VOTE FOR MY RECIPE HERE… please. Just click on the five stars at the bottom of the link to cast your vote. I think this constitutes begging at this point.

Learn more about Ile de France Cheese and check out the other cheese recipes here.

And don’t forget, Iron Cupcake voting begins Sunday, October 26th here in case you want to vote for my fellow Iron Cupcakers. IC Prizes include: cardboard cupcake art, a pair of cupcake earrings, Cupcake T-shirt, Head Chefs, Hello, Cupcake! Book, Jessie Steele Apron, Cupcake Courier and the Taste of Home Cookbook. Oh yeah, I’m donating this month’s Cupcake T-shirt. So, that makes another reason why I’m not eligible to win. Hope you like the shirt.

Thanks guys!