Zucchini Chocolate Cupcakes

5 from 17 votes

Zucchini Chocolate Cupcakes

Moist and Decadent Zucchini Chocolate Cupcakes hiding Veggies in them. Pile them high with Chocolate Fudge Frosting and you are gold!

Prep Time15

Cook Time22

Cooling and Frosting1

Total Time1 37

Course: Dessert

Servings: Cupcakes

Calories: 451kcal

Author: Neha

Ingredients

1 Cup (250 g) All Purpose Flour
6 Tbsps (31 g) Unsweetened Natural Cocoa Powder
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Espresso Powder
¼ teaspoon Salt
½ Cup (120 ml) Oil (Canola or vegetable)
½ Cup Granulated Sugar
6 tablespoon Brown Sugar
2 Large Eggs (at room temp)
2 ½ tablespoon Sour Cream (or plain yogurt, at room temp)
1 teaspoon Pure Vanilla Extract
1 ½ Cup Zucchini
½ Cup Semi sweet Chocolate Chips

Chocolate Fudge Frosting

½ Cup Unsalted Butter (softened to room temp)
2 ¼ Cups confectioners' Sugar
6 Tbsps (32 g) Natural Unsweetened Cocoa Powder
¼ Cup Whole Milk
½ tablespoon Light Corn Syrup
Pinch Salt
¾ teaspoon Pure Vanilla Extract
½ Cup Mini Chocolate chips (for topping, optional)

US Customary - Metric

Instructions

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 ½ 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.

Notes

Storage Information:

Any leftovers will keep in the fridge for 3-4 days.
Unfrosted cupcakes can be frozen for about 2 months. Thaw completely before frosting.

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 ½ tablespoon 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.

Nutrition