Chocolate Zucchini Cupcakes with Avocado Fudge Frosting
User Reviews
5
Chocolate Zucchini Cupcakes with Avocado Fudge Frosting
Description
This recipe for Chocolate Zucchini Cupcakes features a chocolate batter made with all-purpose flour, cocoa powder, baking agents, sugar, egg, oil, butter, vanilla, milk, grated zucchini, and chocolate chips. The grated zucchini blends into the silky batter, contributing moisture and a delicate texture that improves the cupcake's tenderness. The cupcakes bake until the tops are set, providing a soft crumb with embedded chocolate chips for added richness.
The cupcakes are topped with an avocado fudge frosting made by blending ripe avocados with cocoa powder, powdered sugar, vanilla extract, and a pinch of salt. This frosting is smooth and chocolatey with healthy fats from the avocado, contrasting with traditional buttercream while complementing the cupcakes’ moist texture. The result is a distinctive frosting that holds well on the cupcakes once cooled.
These cupcakes can be served as a dessert or snack, appealing to those who enjoy a blend of fruit and chocolate in baked treats, where the zucchini remains subtle. The avocado frosting adds a creamy finishing touch while keeping the chocolate flavor prominent.
No additional notes were provided for this recipe.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 egg large
- 1/3 cup neutral cooking oil generic cooking oil
- 2 tablespoons butter melted
- 2 teaspoons vanilla extract
- 3/4 cup milk
- 1 cup zucchini squash freshly grated
- 1/2 cup chocolate chips
avocado fudge frosting
- 3 avocado ripe
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
- In a bowl, stir together the flour, cocoa powder, baking powder, soda and salt.
- In the bowl of your electric mixer, beat the sugar and egg until slightly fluffy and combined. Add in the oil and melted butter, beating until combined. Add in the extract and beat on medium speed, scraping down the sides if needed. Add in half of the dry ingredients while beating on low speed. Add in the milk, continuing to beat on low speed then add in the dry ingredients. Beat until a smooth, silky batter forms then stir in the zucchini and chocolate chips with a spatula.
- Use a 1/4 cup measure to evenly fill the liners 3/4 of the way full. Bake for 18 to 20 minutes, or until the tops are set. Let the cupcakes cool completely, the frost with the avocado frosting.
avocado fudge frosting
- All all the ingredients to a food processor and blend until combined and smooth, scraping down the sides as needed. Frost the cupcakes – I like this best when stored in the fridge, but it stays great at room temperature too!
User Reviews
Overall Rating
5
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