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Chocolate Zucchini Cupcakes

No one would ever guess these decadent chocolate cupcakes were hiding a vegetable inside!
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

CHOCOLATE ZUCCHINI CUPCAKES:

  • 1 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/4 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 zucchinis peeled and shredded, about 1 cup
  • 1/3 c. unsalted butter room temperature
  • 2/3 c milk
  • 1 lg. egg
  • 2 tsp. vanilla extract

CHOCOLATE CREAM CHEESE FROSTING:

  • 4 oz. cream cheese room temperature
  • 1/2 c. unsalted butter room temperature
  • 3 c. confectioners’ sugar
  • 2/3 c. unsweetened cocoa powder
  • 2-3 T. milk as needed
  • Mini chocolate chips for sprinkling, optional

Instructions

  • Preheat the oven to 350 degrees. Line a 12-count standard cupcake tin with paper liners.; set aside.
  • CHOCOLATE ZUCCHINI CUPCAKES: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat the zucchini, butter, milk, egg, and vanilla on low-to-medium speed until combined.
  • Add the dry ingredients to the wet ingredients; beat until just combined (do not over-mix).
  • Using an ice cream scoop, evenly fill the prepared liners with batter.
  • Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and cool on a cooling rack or counter.
  • Once cooled frost or pipe with Chocolate Cream Cheese Frosting below and sprinkle with mini chocolate chips if desired. (Here, I've piped the cupcakes with rosettes.)
  • CHOCOLATE CREAM CHEESE FROSTING: In a large bowl, using a hand mixer, beat the softened cream cheese and butter together until creamy.
  • With the mixer on low, slowly add in the confectioners’ sugar, cocoa powder, and milk.
  • Gradually increase speed and beat until the frosting is smooth and creamy. If the frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting thickens. If the frosting is too thick, add in milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.