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Chocolate Zucchini Cupcakes with Cream Cheese Frosting

Chocolate Zucchini Cupcakes with Cream Cheese Frosting

So zucchini….that vegetable that everyone seems to have an overabundance of almost every year.  I didn’t plant any zucchini this year because I always plant too many and have zucchini just taking over everything.  I try to give it away but people just go running in the other direction like I am trying to spread the plague.

One of our neighbors planted some this year and have been bringing us some, which is very nice of them!

Chocolate Zucchini Cupcakes with Cream Cheese Frosting

So trying to come up with different recipes for zucchini is a real challenge because there are all kinds of zucchini whatever out there.  But I thought I would make something with chocolate because who doesn’t love chocolate…right?

5 from 1 vote
Chocolate Zucchini Cupcakes with Cream Cheese Frosting
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Chocolate Zucchini Cupcakes with Cream Cheese Frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Dessert
Servings: 12
Author: Malinda
Ingredients
  • 1 1/2 c. zucchini shredded
  • 1 egg
  • 3/4 c. buttermilk
  • 1/4 c. oil
  • 1 tsp. vanilla
  • 3/4 c. sugar
  • 3/4 c. all purpose flour
  • 3/4 c. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. mini chocolate chips
  • FROSTING
  • 8 oz. cream cheese room temperature
  • 4 TBS. butter room temperature
  • 4 TBS. cocoa powder
  • 3/4 c. powdered sugar
  • 1 1/2 TBS. milk
Instructions
  1. Mix zucchini, egg, buttermilk, oil and vanilla in a large mixing bowl.
  2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in a medium mixing bowl.
  3. Add to the zucchini mixture and stir just until moistened.
  4. Gently stir in chocolate chips.
  5. Line 12 muffin cups with paper liners.
  6. Fill each cup 2/3 full with batter.
  7. Bake 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove cupcakes from muffin tin and cool completely before frosting.
  9. FROSTING
  10. Combine cream cheese and butter and beat at a medium speed until fluffy.
  11. Add cocoa powder, powdered sugar and milk.
  12. Beat again until nice and fluffy.
  13. Frost cupcakes as desired.

Chocolate Zucchini Cupcakes with Cream Cheese Frosting

 

Chocolate Fudge Raspberry Cake

Well, I finally did it!  I committed and started my own blog.  I have been thinking about doing this for a long time now, but I did it!  I am brand spanking new to the blogging world and it is a very scary and intimidating place!!  There are so many beautiful food blogs out there with gorgeous pictures.

Fudge Raspberry Cake

I thought I would start off by making a cake.  This was hard to choose just one, but I went with a chocolate fudge raspberry cake.  I have been making this cake since I was a little girl and just learning to bake only I used more frosting in the middle instead of raspberry fruit spread.  My family has always liked it and I thought I would jazz it up a bit by putting in a raspberry layer.  It turned out really yummy!!

Print
Cocolate Fudge Raspberry Cake
Course: Dessert
Servings: 12
Author: Malinda
Ingredients
  • Cake
  • 1 3/4 c. all-purpose flour
  • 1 c. good quality unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 3/4 c. butter room temperature
  • 2/3 c. granulated sugar
  • 2/3 c. brown sugar packed
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 1/2 c. buttermilk
  • Middle layer
  • 3/4 c. seedless raspberry spreadable fruit
  • Frosting
  • 3/4 c. butter room temperature
  • 3 1/2 c. powdered sugar
  • 1/3 c. good quality cocoa powder
  • 3 oz. good quality unsweetened chocolate melted
  • 2 tsp. vanilla
  • 1/3 c. milk
Instructions
  1. Cake
  2. Preheat oven to 350.
  3. Grease and flour the bottom and sides of both pans.
  4. Mix flour, cocoa, baking soda, and salt in a medium sized bowl. Set aside.
  5. In a mixing bowl, beat butter and sugars at medium speed until light and fluffy.
  6. Add eggs one at a time, beating well after each addition.
  7. Add vanilla.
  8. At low speed, alternate with the flour and buttermilk and mix only until blended after each addition.
  9. Divide batter equally between prepared pans.
  10. Bake cakes for 25- 30 minutes. Or until a toothpick inserted in the middle comes out clean.
  11. Place pans to cool on a wire rack for 10 minutes.
  12. Take cake cake out of pans and finish cooling completely on racks.
  13. Frosting
  14. Beat butter and powdered sugar at a medium speed until light and fluffy.
  15. Add melted chocolate, cocoa powder, milk and vanilla.
  16. Continue beating until fluffy and smooth.
  17. Assembly
  18. Place one cake layer on a cake plate or stand.
  19. Pipe frosting around the outer edge of the cake to create a dam to hold in the raspberry filling.
  20. Spread on the raspberry filling.
  21. Top with second layer of cake.
  22. Spread remaining frosting on the top and sides of the cake.
  23. You can also reserve some frosting and pipe a decorative edge if desired.

Enjoy!