Chocolate Zucchini Cupcakes

Ingredients

• For the cupcakes:
• 1 egg
• 2/3 cup vegetable or canola oil
• 1 cup sugar
• 1 1/2 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 1/4 cup all purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• For the ricotta mousse:
• 1 cup good quality ricotta
• 1 tablespoon confectioner's sugar
• 2 ounces melted dark/bittersweet chocolate, still warm
• 1 to 2 tablespoons heavy cream

Directions

1. Set an oven rack in the middle position, then heat the oven to 350 degrees F. In a medium bowl, whisk the egg with the oil, vanilla, and sugar until smooth, then fold in the zucchini. In another bowl, whisk the flour with the salt, cocoa powder, baking soda, and baking powder. Tip the dry ingredients into the wet ingredients and fold until the batter is fully combined. Spoon the batter evenly into 9 paper-lined muffin cups and bake for 20 minutes, then rotate the pan and bake for 8-10 minutes more. They are ready when a skewer poked into the center comes out without raw batter on it, though a little zucchini moisture is just fine. Don’t push them too far. Let the cupcakes cool all the way before you frost them.
2. For the mousse, put the ricotta and confectioner's sugar in a blender or food processor, then start the machine. Pour in the warm chocolate in a smooth stream, stop right away, and scrape down any chocolate splashes before they firm up. Run the machine again so the chocolate blends in completely. Drizzle in the cream until the mousse turns light and airy. Scoop it into a small bowl, cover it, and chill for at least 3 hours. If the mousse looks a bit loose, which can happen with ricotta, whip it to stiff peaks with a balloon whisk, a stand mixer, or a handheld electric mixer. Spread it over the cupcakes and finish with chopped toasted hazelnuts or pistachios, if desired.