Zucchini Chocolate Cupcakes
Moist and Decadent Zucchini Chocolate Cupcakes hiding Veggies in them. Pile them high with Chocolate Fudge Frosting and you are gold!
Servings: 12 Cupcakes
- 1 Cup (250 g) All Purpose Flour
- 6 Tbsps (31 g) Unsweetened Natural Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Espresso Powder
- 1/4 tsp Salt
- 1/2 Cup (120 ml) Oil (Canola or vegetable)
- 1/2 Cup Granulated Sugar
- 6 Tbsp Brown Sugar
- 2 Large Eggs (at room temp)
- 2 1/2 Tbsp Sour Cream (or plain yogurt, at room temp)
- 1 tsp Pure Vanilla Extract
- 1 1/2 Cup Zucchini
- 1/2 Cup Semi sweet Chocolate Chips
Chocolate Fudge Frosting
- 1/2 Cup Unsalted Butter (softened to room temp)
- 2 1/4 Cups confectioners' Sugar
- 6 Tbsps (32 g) Natural Unsweetened Cocoa Powder
- 1/4 Cup Whole Milk
- 1/2 Tbsp Light Corn Syrup
- Pinch Salt
- 3/4 tsp Pure Vanilla Extract
- 1/2 Cup Mini Chocolate chips (for topping, optional)
Preheat oven to 350 deg F and line a 12 count pan with cupcake liners.
In a medium bowl, using a hand held mixer beat eggs, both sugars, oil, sour cream and vanilla together till combined.
Sift flour, cocoa, baking powder, baking soda, salt and espresso powder over wet ingredients. Fold them gently till the flour disappears.
Now add blotted zucchini and chocolate chips to the batter and fold them in.
Pour batter in the prepared liners and bake for 18-22 minutes. Or till they pass the toothpick test.
Allow cupcakes to cool completely on a wire rack before frosting.
To make Chocolate Fudge Frosting:
Using a hand held mixer beat room temp. butter until pale and creamy. About 1 1/2 minutes. Add sifted cocoa and confectioners' sugar to butter. Also add milk, corn syrup, vanilla and salt.
Beat the frosting for 2 more minutes. Add a little splash of milk if you find the frosting way too thick. And a little more confectioners' sugar if you find it too thin.
Frost on cooled cupcakes as desired and top with chocolate chips.
Cocoa Powder: You may use natural or dutch processed cocoa powder to make this frosting. I like it both ways. For this recipe I used natural cocoa.
Corn Syrup: I also like to add 1/2 Tbsp of corn syrup to make this frosting. You may leave it out, it you like. But it makes frosting super glossy and smooth.
Blotting the Zucchini: This can be done using a paper towel or a fine mesh strainer. You may also press zucchini between your hands and squeeze all the excess liquid out.
- Any leftovers will keep in the fridge for 3-4 days.
- Unfrosted cupcakes can be frozen for about 2 months. Thaw completely before frosting.
Serving: 1Cupcake | Calories: 451kcal | Carbohydrates: 58g | Protein: 4g | Fat: 23g | Sodium: 97mg | Sugar: 41g