Chocolate Zucchini Cupcakes
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4 out of 5 stars
(1)
Ingredients
20
- 1 1/2 cups light brown sugar
- 1/4 cup melted butter
- 3/4 cup canola oil or vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
- 2 cups all-purpose flour
- 1 cup dutch processed cocoa, sifted
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (for frosting)
- 2/3 cup dutch processed cocoa powder (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/3 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
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Preparation
Step 1
Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
Step 2
In a medium bowl, mix together the brown sugar, butter, and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla extract, buttermilk, zucchini, and chocolate chips.
Step 3
In a separate large bowl, mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans, filling them about ¾ the way full.
Step 4
Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean. Cool cupcakes on a wire rack, while you make the frosting.
Step 5
To make the frosting, melt the butter. Whisk in the cocoa powder, whisking until smooth. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk if needed. Stir in vanilla.
Step 6
Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air-tight container.
Step 7
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Chef's notes
*Note-the frosting makes about 2 cups, you might have a little extra.
