Zucchini Chocolate Chip Cupcakes

Ingredients

• 2 cups all-purpose flour
• cup instant hot chocolate mix
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1.75 cups white sugar
• 0.5 cups butter
• 0.5 cups olive oil
• 2 large eggs
• 0.5 cups sour milk
• 1 teaspoon vanilla extract
• 2.5 cups grated zucchini
• 1 cup chocolate chips

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or line with paper liners.

2. 2

   Combine flour, hot chocolate mix, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.

3. 3

   Beat sugar, butter, and olive oil together in a large bowl until light and fluffy. Beat in eggs, one at a time; stir in sour milk and vanilla extract. Beat in flour mixture just until incorporated; stir in zucchini and chocolate chips. Pour batter into the prepared cups.

4. 4

   Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in tins on a wire rack for at least 10 minutes before removing from cups.