Servings
Font
Back
Chocolate Zucchini Cupcakes
5 from 3 votes

Chocolate Zucchini Cupcakes

These rich, decadent, and incredibly moist Chocolate Zucchini Cupcakes with Peanut Butter Frosting are the perfect way to use up your zucchini!

Prep Time
25 mins
Cook Time
23 mins
Total Time
48 mins
Servings: 24 cupcakes
Course: Dessert
Cuisine: American

Ingredients

Chocolate-Zucchini Cupcakes
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 egg large
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 cups zucchini shredded
  • 3/4 cup butter room temperature
  • 2 teaspoons vanilla extract
Peanut Butter Cream Cheese Frosting
  • 1/2 cup peanut butter creamy
  • 4 ounces cream cheese room temperature
  • 1/3 cup butter room temperature
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

Chocolate Zucchini Cupcakes
    Cup of Yum
  1. Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners.
  2. In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk until thoroughly combined and set aside.
  3. In a separate mixing bowl, add the butter and both granulated sugar and brown sugar. Beat with a hand mixer on medium speed until creamed.
  4. Add the vanilla extract, eggs, and shredded zucchini. Beat with the hand mixture until the eggs are incorporated and the zucchini is evenly distributed.
  5. Add the bowl of dry ingredients into the wet ingredients and beat until a smooth batter forms and the dry ingredients are incorporated.
  6. Fill each cupcake liner half full with the cake batter.
  7. Place in the preheated oven and bake about 23 – 27 minutes,or until a toothpick inserted into the center of one of the middle cupcakes comes out clean or with moist crumbs.
  8. Allow the cupcakes to cool in the pans for 5 minutes before removing the cupcakes and placing on a wire rack to cool completely.
  9. Once the cupcakes are cooled, use an apple corer, small paring knife, or a large piping tip to remove the center of the cupcake making sure to not go all the way to the bottom of the cupcake though. Leave some cake underneath the hole as we will be filling each cupcake with frosting.
Peanut Butter Frosting
  1. In a large mixing bowl add the butter, cream cheese, and peanut butter. Beat with a hand mixer on medium speed until creamed.
  2. Add the powdered sugar, milk, and vanilla extract. Beat on low until most of the powdered sugar is worked into the frosting. Turn the mixer to medium speed and continue to beat for 30 seconds to 1 minute until the frosting is light and fluffy. If the mixture is too thick add one to two teaspoons of milk until you reach the desired piping consistency.
  3. Fill a disposable piping bag fitted with the #336 piping tip with the peanut butter frosting.
  4. Fill the center of each cupcake with the frosting.
  5. Pipe swirls of frosting on top of each cupcake.
  6. Store in an airtight container at room temperature.