Chocolate Zucchini Cupcakes Recipe Recipe

Name: Chocolate Zucchini Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup cocoa powder; 1/2 teaspoon cinnamon; 1 pound grated zucchini (not peeled,which will yield about 4 cups of packed, grated zucchini, using the large holes on a box grater); 2 eggs; 1/2 vegetable oil; 1 1/2 cups sugar; 1 stick butter; 1 teaspoon vanilla extract; 1 cup chocolate chips; 8 ounces cream cheese; 1 stick butter; 3/4 cup plus 2 tablespoons cup powdered sugar; 1/4 cup walnuts, chopped (optional, to sprinkle on top)

Servings: persons

2 1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup cocoa powder
1/2 teaspoon cinnamon
1 pound grated zucchini (not peeled,which will yield about 4 cups of packed, grated zucchini, using the large holes on a box grater)
2 eggs
1/2 vegetable oil
1 1/2 cups sugar
1 stick butter
1 teaspoon vanilla extract
1 cup chocolate chips
8 ounces cream cheese
1 stick butter
3/4 cup plus 2 tablespoons cup powdered sugar
1/4 cup walnuts, chopped (optional, to sprinkle on top)

1
Preheat the oven to 350u00b0 F.
2
Cream together the sugar and butter with the paddle attachment of an electric mixer. Slowly drizzle in the oil. Cream a little longer until the mixture is very light and fluffy.
3
Add the eggs, one at a time, beating after each addition until fully incorporated. Add the vanilla extract.
4
Whisk together the dry ingredients to thoroughly combine and add to the creamed mixture by hand just until combined. Fold in the grated zucchini and the chocolate chips.
5
Scoop into standard size muffin cups that have been lined with paper liners. The muffin cups should be filled a little more than three quarters full.
6
Bake at 350u00b0 F for 20-24 minutes, until they spring back lightly when touched. Let cool on a wire rack.
7
Bring the cream cheese and powdered sugar to room temperature. Cream together the soft butter and powdered sugar with the paddle attachment of an electric mixer until there are no butter lumps (you won't be able to get rid of the lumps later on).
8
Add the softened cream cheese to the butter and powdered sugar and mix just until the frosting becomes fully homogeneous. I've found that mixing it for too long will result in the cream cheese becoming a little bit grainy.
9
Once cupcakes have cooled, frost lightly and sprinkle with walnuts if desired.

1742

kcal

Calories

103

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/3 cups flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Chocolate Zucchini Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cupcakes Recipe

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