Chocolate Zucchini Cupcakes

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

2. Beat brown sugar and eggs in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate.

3. Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir flour mixture into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, 20 to 30 more minutes.

5. Spread frosting over cooled cupcakes and garnish with remaining walnuts.

Tips

Use pecans in place of walnuts if you like.