w Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Serves: 24

A great way to get your kids to eat zucchini! Moist and delicious, some of the best cupcakes you will ever eat.

Yield: 24 cupcakes
Prep Time:
Cook Time:
Total Time:


2 cups shredded zucchini
3 eggs
2 cups granulated sugar
3/4 vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
Chocolate Chream Cheese Frosting:
8 ounces package cream cheese, room temp
1/2 cup unsalted butter, room temp
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract


Preheat oven to 325 degrees. Line 24 muffin cups with liners or spray with non stick cooking spray and set aside.

In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, and baking powder. Spoon the batter into the prepared pan filling them about half way.

Bake for 25 minutes or until a toothpick comes out clean. Cool cupcakes on wire racks.

To make the chocolate cream cheese frosting: IN a large bowl beat together the cream cheese and butter until creamy. Add powdered sugar, cocoa powder and salt and vanilla. Continue beating until smooth and whipped. Frost cupcakes. Store leftover cupcakes in the refrigerator.

Source: therecipecritic.com

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