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Zucchini Chocolate Cupcakes

Zucchini Chocolate Cupcakes

Ashley Manila
Rich and decadent Zucchini Chocolate Cupcakes. A must bake this Summer!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Cupcakes
Servings 16 Cupcakes

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

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.
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