Moist and Delicious Easy Chocolate Zucchini Cupcakes

Indulge in these moist and delicious chocolate zucchini cupcakes that are packed with a hidden vegetable surprise. The combination of rich cocoa powder, shredded zucchini, and a hint of cinnamon creates a delectable treat for chocolate lovers. Topped with creamy chocolate frosting, these cupcakes are perfect for any occasion or as an afternoon snack. Enjoy the guilt-free pleasure of enjoying a sweet treat while sneaking in some extra nutrients from the zucchini.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups shredded zucchini
• 1 cup chocolate chips
• 1 1/4 cups heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional: chocolate sprinkles for decoration

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Fold in the shredded zucchini and chocolate chips.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the chocolate frosting. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once the cupcakes are completely cooled, frost them with the chocolate frosting using a piping bag or a spreading knife.
12. If desired, sprinkle chocolate sprinkles on top of each cupcake for decoration.
13. Serve and enjoy these delicious and moist chocolate zucchini cupcakes!

Interesting Facts