Zucchini Chocolate Cupcakes! A MUST bake this Summer.
Hello and happy Tuesday! Here are those zucchini chocolate cupcakes I promised you last week.
Have you ever baked with zucchini before? If not, you’re missing out. I love adding it to bread, scones, cookies, muffins and now: chocolate cupcakes! I know it can seem strange at first. You are adding a vegetable into your dessert, after all. But hear me out! Shredded zucchini adds incredible moisture! And the zucchini flavor is virtually nonexistent, so no one will even know it’s in there! It can be your tasty little secret
It took me a few tries to get these cupcakes just right, but I’m so happy I finally nailed it! That said, I highly suggest sticking to this recipe exactly as written. This will ensure your cupcakes come out looking like this ↓
Tips and Tricks for Recipe Success:
Make sure you grate your zucchini coarsely and drain it before adding it to the batter. You can drain it by placing it in a fine mesh strainer and setting it over a bowl. Sprinkle it with a little sugar and set aside for 10 minutes. Then press down on the zucchini and squeeze out the excess moisture.
For best results, make sure your eggs, egg yolk, and sour cream have all come to room temperature before you begin baking.
When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cupcakes.
Because over mixing can lead to very dry cupcakes, you’ll want to make sure you’re stirring the batter just until it’s combined!
If you want your cupcakes to have an extra large dome, you can fill the batter up to the edge of the liner. Otherwise I recommend filling it 3/4 of the way full. Also, remember not to open the oven while the cupcakes bake! This can cause them to sink.
Finally, make sure your cupcakes have completely cooled before you frost them!
I hope you love these as much as we do!
If you try this recipe for Zucchini Chocolate Cupcakes, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Zucchini Chocolate Cupcakes
Prep 20 mins
Cook 20 mins
Inactive 20 mins
Total 60 mins
Author Ashley Manila
Yield 16 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
- 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
- 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