Zucchini Chocolate Cupcakes

Every time I make Zucchini Chocolate Cupcakes, I’m reminded of how the most unexpected ingredients can come together to create something truly magical. It was one of those rainy afternoons when I stumbled upon a few lingering zucchinis in my fridge, and I thought, why not? I had been craving something chocolatey, and the idea of pairing the rich, deep flavor of chocolate with sweet, soft zucchini sounded enticing. As the cupcakes baked, the aroma filled my kitchen, drawing everyone in like bees to honey. You could almost hear the whispers, “What’s that amazing smell?” Little did they know, it was my delightful experiment in the kitchen.

When I finally pulled the cupcakes out of the oven, they had risen beautifully, with the promise of moistness nestled inside. I frosted them with a luscious chocolate buttercream, giving them an irresistible allure. Watching my family take the first bite was pure joy; their eyes widened in surprise and delight. “Zucchini? Really?” they asked, their skepticism quickly turned into smiles. What I love most about these cupcakes is how they combine the sweetness of chocolate with the subtle earthiness of zucchini, making them perfect for any occasion. Whether it’s a birthday party, a cozy family dinner, or simply a treat for yourself, Zucchini Chocolate Cupcakes are bound to impress.

Everything You Need for Zucchini Chocolate Cupcakes

To create the perfect Zucchini Chocolate Cupcakes, you’ll need a combination of staple baking ingredients and some special additions that make this recipe truly unique. Each ingredient plays a crucial role, contributing to the overall flavor, texture, and richness. The blend of dry ingredients, paired with the moistness of zucchini, creates a delightful cupcake that’s both indulgent and surprisingly wholesome.

• 1/2 cup canola oil: Adds moisture and richness to the cupcakes.
• 2 ounces semi-sweet chocolate, chopped: Provides a deep chocolate flavor.
• 1 cup all-purpose flour, not packed: The base for the cupcake structure.
• 1 teaspoon baking soda: Helps the cupcakes rise.
• 1 teaspoon baking powder: Works with baking soda for leavening.
• 1/2 cup unsweetened cocoa powder: Intensifies the chocolate flavor.
• 1 teaspoon ground cinnamon: Adds warmth and depth.
• 1/2 teaspoon salt: Balances the sweetness.
• 2 large eggs + 1 large egg yolk, at room temperature: Helps bind the ingredients together.
• 1 cup granulated sugar: Sweetens the cupcakes to perfection.
• 1/3 cup light brown sugar, packed: Adds moisture and a slight caramel flavor.
• 1 teaspoon vanilla: Enhances the overall flavor.
• 1/3 cup full-fat sour cream: Contributes to the moisture and richness.
• 1/3 cup hot coffee OR hot water: Deepens the chocolate flavor and keeps the cupcakes moist.
• 1 cup coarsely shredded zucchini, drained: The star ingredient that keeps these cupcakes moist.
• 3 cups confectioners’ sugar: For the rich frosting.
• 3/4 cup unsweetened cocoa powder: Used to flavor the frosting.
• 4 ounces unsalted butter, a little softer than room temperature: Creates a creamy frosting texture.
• 2 tablespoons sour cream: Adds creaminess to the frosting.
• 3 tablespoons whole milk or half and half: Adjusts the consistency of the frosting.
• 1/4 teaspoon salt: Enhances the sweetness of the frosting.
• 1 teaspoon vanilla: Adds depth to the frosting flavor.

Instructions for Zucchini Chocolate Cupcakes

Making Zucchini Chocolate Cupcakes is an enjoyable process that brings the delightful aroma of chocolate into your kitchen. With simple steps and a few tasty ingredients, you’ll have these delectable treats ready in no time. Let’s dive into the easy-to-follow instructions.

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your cupcakes bake evenly. Line a 12-cup cupcake tin with paper liners and lightly spray them with non-stick spray; set aside until needed.

2. In a heatproof bowl, combine the canola oil and chopped semi-sweet chocolate. Melt them together in the microwave, using 30-second increments, stirring in between each until completely melted and smooth. This mixture will serve as the rich base for your cupcakes.

3. In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, cocoa powder, ground cinnamon, and salt. Stir together until thoroughly combined. This dry mixture is essential for achieving that perfect cupcake texture.

4. In a large bowl, whisk together the eggs, egg yolk, granulated sugar, light brown sugar, and vanilla. Beat until the mixture is smooth and creamy. This combination will add sweetness and richness to your cupcakes.

5. Next, add the melted chocolate and oil mixture to the egg mixture, whisking until smooth. Then, incorporate the sour cream. This will ensure your cupcakes are rich and moist.

6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until barely combined. Be careful not to overmix, as this can lead to dense cupcakes.

7. Stir in the hot coffee or hot water until just combined. This step is important for enhancing the chocolate flavor while keeping the mixture light.

8. Finally, fold in the shredded zucchini, stirring just until everything is well combined. The zucchini adds fantastic moisture without altering the chocolatey flavor.

9. Fill each cupcake mold about three-quarters full with the batter. Don’t worry if you have extra batter; you can bake a second batch later!

10. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cupcakes cool completely before frosting.

11. For the frosting, sift together the confectioners’ sugar and cocoa powder. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until creamy, about 2 minutes. This will form a fluffy base for your frosting.

12. Reduce the speed to low and slowly add the sifted sugar/cocoa mixture, alternating with sour cream and milk. Add in the salt and vanilla and beat on medium-high speed until everything is light and creamy, about 2 minutes.

13. Once cooled, frost the cupcakes generously and feel free to top them with any decorations you like. These cupcakes can be stored in an airtight container in the fridge for up to 4 days, but they’re best enjoyed at room temperature.

Ways to Adapt This Recipe

If you’re looking to mix things up with your Zucchini Chocolate Cupcakes, here are some fun variations and tips to try. Each adjustment can bring a new twist to this beloved recipe.

• Storage: Keep leftover cupcakes in an airtight container in the fridge. They stay fresh for up to 4 days.
• Freezing: You can freeze the cupcakes for later enjoyment. Just make sure they’re fully cooled and wrapped tightly.
• Frosting Options: Experiment with different frostings like cream cheese, peanut butter, or even a simple glaze.
• Add-Ins: Feel free to toss in some chocolate chips, chopped nuts, or dried fruits to the batter for extra flavor and texture.
• Flavor Variations: Consider adding a bit of espresso powder to enhance the chocolate flavor even further.
• Serving Suggestions: Serve these cupcakes with a scoop of ice cream for a delightful dessert experience.
• Presentation: Top with fresh fruit or sprinkles for a fun and colorful presentation.

What to Pair With Zucchini Chocolate Cupcakes

When it comes to serving Zucchini Chocolate Cupcakes, there are plenty of delightful options to consider. These cupcakes are versatile enough to complement various occasions and flavors.

• Fresh Fruits: Pair your cupcakes with fresh berries or sliced bananas for a refreshing contrast to the rich chocolate.
• Ice Cream: A scoop of vanilla or mint chocolate chip ice cream makes for a fantastic pairing with the cupcakes.
• Hot Beverages: Serving alongside a warm cup of coffee or a creamy hot chocolate enhances the chocolate experience.
• Cheese Platter: Consider a cheese platter with mild cheeses that balance out the sweetness of the cupcakes.
• Celebration Desserts: They are perfect for birthday parties or holiday gatherings, making them a hit among guests.
• Seasonal Treats: In the fall, serve them with spiced cider or pumpkin-flavored drinks for a cozy vibe.
• Picnics or Gatherings: These cupcakes travel well, making them ideal for potlucks or outdoor events.

FAQ

Conclusion

The Zucchini Chocolate Cupcakes are a delightful treat that marries the richness of chocolate with the surprising addition of zucchini. This recipe not only hides a healthy twist but also delivers on flavor and texture, making it a must-try for any dessert lover. I encourage you to give these cupcakes a go; they’re as fun to make as they are to eat!

Zucchini Chocolate Cupcakes

The ultimate indulgence for chocolate lovers, these Zucchini Chocolate Cupcakes are moist, rich, and secretly packed with healthy zucchini. Perfect for any occasion, these easy-to-make cupcakes will satisfy your sweet tooth effortlessly. Treat yourself to a batch tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 16 cupcakes

Calories 280 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 1/2 cup canola oil
• 2 ounces semi-sweet chocolate, chopped
• 1 cup all-purpose flour, not packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs + 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon vanilla
• 1/3 cup full-fat sour cream
• 1/3 cup hot coffee OR hot water
• 1 cup coarsely shredded zucchini, drained
• 3 cups confectioners' sugar
• 3/4 cup unsweetened cocoa powder
• 4 ounces unsalted butter, a little softer than room temperature
• 2 tablespoons sour cream
• 3 tablespoons whole milk or half and half
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your cupcakes bake evenly. Line a 12-cup cupcake tin with paper liners and lightly spray them with non-stick spray; set aside until needed.
• In a heatproof bowl, combine the canola oil and chopped semi-sweet chocolate. Melt them together in the microwave, using 30-second increments, stirring in between each until completely melted and smooth. This mixture will serve as the rich base for your cupcakes.
• In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, cocoa powder, ground cinnamon, and salt. Stir together until thoroughly combined. This dry mixture is essential for achieving that perfect cupcake texture.
• In a large bowl, whisk together the eggs, egg yolk, granulated sugar, light brown sugar, and vanilla. Beat until the mixture is smooth and creamy. This combination will add sweetness and richness to your cupcakes.
• Next, add the melted chocolate and oil mixture to the egg mixture, whisking until smooth. Then, incorporate the sour cream. This will ensure your cupcakes are rich and moist.
• Gently fold the dry ingredients into the wet ingredients using a rubber spatula until barely combined. Be careful not to overmix, as this can lead to dense cupcakes.
• Stir in the hot coffee or hot water until just combined. This step is important for enhancing the chocolate flavor while keeping the mixture light.
• Finally, fold in the shredded zucchini, stirring just until everything is well combined. The zucchini adds fantastic moisture without altering the chocolatey flavor.
• Fill each cupcake mold about three-quarters full with the batter. Don’t worry if you have extra batter; you can bake a second batch later!
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cupcakes cool completely before frosting.
• For the frosting, sift together the confectioners' sugar and cocoa powder. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until creamy, about 2 minutes. This will form a fluffy base for your frosting.
• Reduce the speed to low and slowly add the sifted sugar/cocoa mixture, alternating with sour cream and milk. Add in the salt and vanilla and beat on medium-high speed until everything is light and creamy, about 2 minutes.
• Once cooled, frost the cupcakes generously and feel free to top them with any decorations you like. These cupcakes can be stored in an airtight container in the fridge for up to 4 days, but they’re best enjoyed at room temperature.

Notes

• Storage: Keep leftover cupcakes in an airtight container in the fridge. They stay fresh for up to 4 days.
• Freezing: You can freeze the cupcakes for later enjoyment. Just make sure they’re fully cooled and wrapped tightly.
• Frosting Options: Experiment with different frostings like cream cheese, peanut butter, or even a simple glaze.
• Add-Ins: Feel free to toss in some chocolate chips, chopped nuts, or dried fruits to the batter for extra flavor and texture.
• Flavor Variations: Consider adding a bit of espresso powder to enhance the chocolate flavor even further.
• Serving Suggestions: Serve these cupcakes with a scoop of ice cream for a delightful dessert experience.
• Presentation: Top with fresh fruit or sprinkles for a fun and colorful presentation.

Keyword chocolate cupcakes recipe, easy baking recipes, Healthy Dessert Recipes, Zucchini Chocolate Cupcakes