Zucchini Chocolate Cupcakes
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
20 mins
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Total Time
1 hr
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Servings
16 Cupcakes
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Course
Dessert
Zucchini Chocolate Cupcakes
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Rich and decadent Zucchini Chocolate Cupcakes. A must bake this Summer!
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Ingredients
For the Zucchini Chocolate Cupcakes:
- 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
For the Chocolate Buttercream:
- 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
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Instructions
For the Zucchini Chocolate Cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-cup cupcake tin with paper liners and lightly spray with non-stick spray; set aside until needed.
- Place the oil and chopped chocolate in a heatproof bowl and melt in the microwave, heating in 30 second increments, and stirring between increments each time, until completely melted. Whisk mixture completely smooth and set aside to cool.
- In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, cinnamon, and salt; stir together until thoroughly combined and set aside.
- In a large bowl, whisk together the eggs, yolk, both sugars, and vanilla; beat until smooth. Add the oil/chocolate mixture and whisk smooth. Beat in the sour cream.
- Add in the flour mixture and, using a rubber spatula, gently fold the dry ingredients into the wet ingredients until barely combined.
- Add in the hot water and mix until just combined. It's important not to over mix, here! Just stir until evenly combined.
- Fold in the drained zucchini, stirring just until combined.
- Fill prepared cupcake tin, filling each mold 3/4 full. You can really fill them up to the line if you want an extra large dome. If you have extra batter (you probably will), set it aside and bake a second batch later.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Chocolate Buttercream:
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
- Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes.
- Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and milk, then add the salt and vanilla.
- Once all of the ingredients have been added, beat on medium-high speed until light and creamy and combined, about 2 minutes. Frost cooled cupcakes and top with any decorations if desired.
- Cupcakes stay fresh, stored in an airtight container in the fridge, for up to 4 days. I suggest bringing them to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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