Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting Recipe

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Christine Jordan Modified: March 23, 2022
Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting Recipe

How To Make Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Sneak some veggies into your desserts by making these moist zucchini cupcakes. They’re made even more decadent with its rich chocolate cream cheese topping!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 2cupszucchini,shredded
  • 3eggs
  • 2cupsgranulated sugar
  • ¾vegetable oil
  • 2tspvanilla
  • 2cupsall purpose flour
  • cupcocoa powder,unsweetened
  • 1tspbaking soda
  • 1tspsalt
  • ½tspbaking powder

For Chocolate Cream Cheese Frosting:

  • 8ozcream cheese,(1 package), room temperature
  • ½cupunsalted butter,room temperature
  • 3cupspowdered sugar
  • ½cupunsweetened cocoa powder
  • ¼tspsalt
  • 1tspvanilla

Instructions

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

  2. 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.

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

Chocolate Cream Cheese Frosting:

  1. In a large bowl, beat together the cream cheese and butter until creamy.

  2. Add powdered sugar, cocoa powder and salt and vanilla. Continue beating until smooth and whipped.

  3. Frost the cupcakes. Then, serve and enjoy!

Nutrition

  • Calories: 254.01kcal
  • Fat: 8.34g
  • Saturated Fat: 4.79g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.21g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 44.05g
  • Fiber: 2.29g
  • Sugar: 32.06g
  • Protein: 3.60g
  • Cholesterol: 40.56mg
  • Sodium: 199.90mg
  • Calcium: 31.71mg
  • Potassium: 143.93mg
  • Iron: 1.35mg
  • Vitamin A: 99.42µg
  • Vitamin C: 2.79mg
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