Chocolate Zucchini Cupcakes

Modified from Simple & Delicious

1 1/4 cup butter, softened

1 1/2 cup sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

3/4 cup baking cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup plain yogurt [this was a 6 oz container for me approximately]

1 cup grated zucchini

1 cup grated carrots

1 can (16 oz) chocolate frosting

In a large bowl, cream butter and sugar until fluffy. Add eggs in one at a time, beating between each addition. Stir in vanilla. Combine the dry ingredients and then add to creamed mixture alternatively with the yogurt. Fold in zucchini and carrots.

Fill paper lined cupcake cups 2/3rds full. Bate at 350 for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to cool on racks.

Frost cupcakes.

Makes 2 1/2 to 3 dozen [they say 21...I'm not sure if they use bigger cupcake wrappers...I used "regular" ones and got 5 1/2 dozen out of two batches]