Chocolate Zucchini Cupcakes
Chocolate zucchini cupcakes are a decadent dessert treat topped with an irresistible chocolate buttercream frosting. If you've got some extra garden zucchini, these moist chocolate cupcakes are calling your name!
Servings: 15 cupcakes
Calories: 399kcal
Ingredients
Cupcakes
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- 1 cup (198 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (40 g) natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate buttercream frosting
- 1 cup (227 g) unsalted butter, room temperature
- 3 cups (342 g) confectioner's sugar
- ½ cup (40 g) natural cocoa powder
- ⅓ cup (76 g) heavy cream, cold
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners and set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined.
- Divide batter between 15 cupcake tins, filling to about ⅔ full. Bake for about 16 to 19 minutes, OR until a toothpick inserted into the center comes out clean or with crumbs (baking times will vary based on your oven and type of pan used).
- Transfer cupcakes to a cooling rack and allow to cool completely before frosting.
Frosting
- Meanwhile, in a large bowl, add butter. Using a hand mixer or stand mixer, beat until fluffy, about a minute.
- Add confectioner's sugar and cocoa powder, half at a time, and slowly mix until ingredients are incorporated. Then, whip at high speed for 1 to 2 minutes, or until light and fluffy.
- Add heavy cream, salt, and vanilla extract and whip an addition 1 to 2 minutes, or until light and fluffy.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Recommended Equipment
Notes
- Leftover zucchini cupcakes will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your cupcakes are very moist/wet, I recommend refrigerating.
- Cupcakes can be frozen for up to 6 months. Freeze, then gently wrap with plastic wrap and store in a freezer safe bag or container. To thaw, unwrap and place on the counter top for 1-2 hours.
- For a less sweet frosting option, try ermine frosting or a dollop of whipped cream.
Nutrition Estimate
Serving: 1cupcake | Calories: 399kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 162mg | Potassium: 149mg | Fiber: 3g | Sugar: 38g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg