Monday, June 16, 2014

Chocolate Zucchini Cupcakes

"...wait, what?" you must be thinking, "Chocolate...ZUCCHINI???" Yes, yes my friends, Chocolate Zucchini. Veggie cupcakes aren't as far-fetched as you might think. Carrot cupcakes are good, remember? These cupcakes are perfectly moist and chocolate-y, you can't even tell that there is zucchini in them! Hey mom's! This is great way to get your kids to eat there veggies!! Not really, but hey, it's fun to watch them enjoy the cupcakes without them knowing what's inside :). 

Chocolate Zucchini Cupcakes

Yields 24


½ cup unsalted butter

1 ¾ cups flour

¼ cup cornstarch

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ cup brown sugar

½ cup granulated sugar

1 tsp vanilla

1 tsp instant coffee

3 eggs

2 cups grated zucchini {about 1 medium-large zucchini}

¾ cup semi sweet mini chocolate chips


1/2 cup unsalted butter

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar

Whisk together flour, cornstarch, cocoa powder, baking soda, and baking powder.

In a large bowl, beat the sugars and butter until combined. Add vanilla, coffee, and eggs.

In another bowl, combine the zucchini and chocolate chips; mix with a fork to evenly combine the chocolate chips into the zucchini.

Beat the flour mixture into the sugar/butter mixture. Be careful not to over-beat!

Fold the zucchini mixture into the batter. Make sure to blend evenly so there aren’t random clumps of zucchini.

Bake on 350 for 20-25 minutes. These cupcakes are so moist, be careful not to over bake them.

For the frosting, in a large bowl with an electric mixter, cream together the butter, cream cheese, and vanilla until they are mixed into a fluffy homogeneous whole. 

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe the frosting onto the cupcakes with a circle tip.

Top with sifted cocoa powder and chocolate chunks.

This recipe was more of an experiment than anything, but I am really pleased with how they turned out! Like I mentioned before, it was so fun {and I felt quite mischievous ;)} watching people love the cupcakes and then freak out when I told them what was in it. I know that "veggie cupcakes" are a lot outside of most people's comfort zone, but give them a try! Comment and let me know how you liked them! 

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