5 from 2 votes
Chocolate Zucchini Cupcakes
These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolatey. The velvety ganache frosting is heavenly, while zucchini lends moisture and some veggie power!
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
12
standard size
Calories:
447 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cupcake Batter
- 1 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup cocoa powder + 2 TB more, unsweetened
- 1 tsp instant coffee decaf granules are fine
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp table salt
- 2 egg large
- ½ cup canola oil + 2 TB more
- 1 ½ cups zucchini loosely packed, finely grated
- 1 cup semi-sweet mini chocolate chips mini's are best, as they melt into the cake well
Orange-Ganache Frosting
- 4 ½ oz chocolate morsels semi sweet
- ½ cup heavy cream
- 2 tsp orange extract
- coconut sweetened or unsweetened, optional garnish, finely shredded
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line or grease a standard muffin pan. Set aside.
- In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.
- In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.
- Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not over-mix.
- Bake 20-30 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached - be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks. Cool cupcakes completely.
- Meanwhile, make the Ganache: In a heavy saucepan, add chocolate morsels and heavy cream. Constantly stir on low heat until smooth and melted. Add orange extract and stir until combined. Remove from heat and let cool enough for ganache to thicken to a frost-able consistency. Frost as desired and sprinkle with shredded coconut.
Cup of Yum
Notes
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- Make sure to finely grate the zucchini for the cupcake batter. This will help it blend into the batter and cook more evenly, giving you moist and delicious cupcakes.
- Instant coffee granules might seem like an unusual addition, but they actually enhance the chocolate flavor in the cupcakes. Don't skip this ingredient!
- When making the orange-ganache frosting, allow it to cool to a frost-ability consistency before frosting the cupcakes. This will give you a smooth and glossy finish.
- We love using semi-sweet mini chocolate chips in this recipe. They melt into the cake beautifully and give little bursts of chocolate in every bite.
Nutrition Information
Calories
447kcal
(22%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
44mg
(15%)
Sodium
177mg
(7%)
Potassium
286mg
(6%)
Fiber
4g
(16%)
Sugar
33g
(66%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 standard size
Amount Per Serving
Calories 447
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 177mg | 7% |
| Potassium | 286mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.