Chocolate Zucchini Cupcakes
The ultimate chocolate treat, Chocolate Zucchini Cupcakes blend rich chocolate flavor with a surprising hint of zucchini. Moist, decadent, and topped with creamy avocado fudge frosting, these cupcakes are a delicious way to indulge while sneaking in some veggies. Make them for your next gathering and watch them disappear!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Blender
- Oven
- Food Processor
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Sugar
- 1 large Egg
- 1/3 cup Oil
- 2 tablespoons Melted butter
- 2 teaspoons Vanilla extract
- 3/4 cup Milk
- 1 cup Freshly grated zucchini squash
- 1/2 cup Chocolate chips
- 3 Ripe avocados
- 1/2 cup Cocoa powder
- 1/2 cup Powdered sugar
- 2 teaspoons Vanilla extract
- pinch Salt
Instructions
- Preheat your oven to 350 degrees F, preparing it for baking. Line a cupcake tin with liners to keep your cupcakes from sticking and for easy removal.
- In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir these dry ingredients together until evenly mixed; this ensures that your cupcakes rise properly.
- In the bowl of your electric mixer, beat together 1 cup sugar and 1 large egg until the mixture is slightly fluffy and combined. This process incorporates air into the batter, making the cupcakes lighter.
- Add in 1/3 cup oil and 2 tablespoons melted butter, mixing until fully combined. The fats from oil and butter will ensure your cupcakes are moist.
- Add in 2 teaspoons vanilla extract and mix on medium speed while scraping down the sides as needed. This helps to evenly distribute the flavor.
- Slowly add in half of your dry mixture while beating on low speed. Then pour in 3/4 cup milk, continuing to mix at low speed. This gradual addition helps to prevent lumps in the batter.
- Once combined, add the remaining dry ingredients. Beat until you have a smooth, silky batter, ensuring all ingredients are well incorporated.
- Gently fold in 1 cup freshly grated zucchini squash and 1/2 cup chocolate chips using a spatula. This will keep the batter fluffy and light.
- Using a 1/4 cup measure, fill each cupcake liner about 3/4 of the way full with batter. This allows space for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18 to 20 minutes. You’ll know they’re done when the tops feel set and a toothpick inserted comes out clean. Remove from the oven and let cool completely.
- While the cupcakes are cooling, prepare the frosting. In a food processor, combine 3 ripe avocados, 1/2 cup cocoa powder, 1/2 cup powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
- Once the cupcakes have cooled, frost them generously with the avocado frosting. For the best taste, store the cupcakes in the refrigerator before serving, although they can be enjoyed at room temperature too!
Notes
Store your cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them for up to a week.