Chocolate Zucchini Cupcakes with Cream Cheese Frosting
Servings: 12
Calories: 420kcal
These decadent chocolate zucchini cupcakes are moistened with shredded zucchini and frosted with chocolatey cream cheese frosting! If you’re looking for a fun and fresh way to use up your zucchini, look no further than these luscious cupcakes!
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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
- Mix zucchini, egg, buttermilk, oil and vanilla in a large mixing bowl.
- Combine sugar, flour, cocoa, baking soda, baking powder and salt in a medium mixing bowl.
- Add to the zucchini mixture and stir just until moistened.
- Gently stir in chocolate chips.
- Line 12 muffin cups with paper liners.
- Fill each cup 2/3 full with batter.
- Bake 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cupcakes from muffin tin and cool completely before frosting.
- FROSTING
- Combine cream cheese and butter and beat at a medium speed until fluffy.
- Add cocoa powder, powdered sugar and milk.
- Beat again until nice and fluffy.
- Frost cupcakes as desired.
Nutrition
Serving: 1cupcake | Calories: 420kcal | Carbohydrates: 60g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 247mg | Potassium: 408mg | Fiber: 7g | Sugar: 38g | Vitamin A: 498IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 3mg
