Chocolate Zucchini Cupcakes
Chocolate Zucchini Cupcakes that are so delicious you will not even believe you’re eating a dessert loaded with vegetables. Made with a milk chocolate frosting, these cupcakes are pure chocolate decadence. Use up those garden zucchini in this satisfying cupcake recipe!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Yields: 24 cupcakes
Make the cupcakes
Preheat the oven to 325ºF. Line 24 muffin cups with paper liners. Set aside.
In a large bowl combine the zucchini, eggs, sugar, oil, and vanilla. Stir until well combined. Add the flour, cocoa powder, baking soda, salt, and baking powders. Fold gently until all the dry ingredients are moistened and the mixture is evenly combined. Divide the batter evenly among the prepared baking cups.
Bake for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes then remove from pan and cool completely before frosting.
Make the frosting
In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the cream, vanilla, and salt. Continue to beat until incorporated.
Add the cocoa powder and 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Make ahead tip
The cupcakes can be made a day in advance. Cover them and store them at room temperature.
The frosting can also be made a day in advance. Cover it and store it in the refrigerator until ready to use.
Frosted cupcakes will keep for up to 3 days covered and stored in the refrigerator. Or they'll keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight.