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Chocolate Zucchini Cupcakes

The BEST chocolate cupcakes! You will never know they are made with zucchini!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 standard cupcakes

Ingredients

For the cupcakes:

  • 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

For the frosting:

  • 1/2 cup 1 stick butter
  • 2/3 cup dutch processed cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Pre-heat oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
  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.
  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 3/4 the way full. 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.
  4. 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 small amount additional milk, if needed. Stir in vanilla. Frost the cupcakes with the chocolate frosting. Decorate with sprinkles, if desired. Store cupcakes at room temperature in an air tight container.
  5. * Note-the frosting makes about 2 cups, you might have a little extra.