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Zucchini Chocolate Cupcakes

Zucchini Chocolate Cupcakes

Prep

Cook

Inactive

Total

Yield 16 Cupcakes

Rich and decadent Zucchini Chocolate Cupcakes. A must bake this Summer!

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. 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.

Courses Dessert

Cuisine Cupcakes

Recipe by Baker by Nature at http://bakerbynature.com/zucchini-chocolate-cupcakes/