Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
Treat yourself to decadent Chocolate Zucchini Cupcakes, where moist and chocolatey cake is infused with grated zucchini for a delightful hint of freshness and topped with creamy frosting. These indulgent cupcakes offer a perfect balance of rich cocoa flavor and subtle sweetness, making them a delightful treat for any chocolate lover.
Ingredients
Chocolate Zucchini Cupcakes
- 2 cups zucchini shredded
- 3 eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Chocolate Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla
Instructions
- Preheat oven to 325°F. Line 24 standard muffin cups with liners or spray with nonstick cooking spray and set aside.
- In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, baking powder, and salt, and mix to incorporate.
- Spoon the batter into the prepared cups, filling each about half full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.
- Prepare the frosting: In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder, salt and vanilla. Continue beating until smooth and whipped. Frost the cupcakes.
Notes
This recipe was originally published in the August 2021 issue of Costco Connection.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.