Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting
Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting are moist and perfect chocolate cupcakes with two cups of zucchini hidden inside! Topped with chocolate cream cheese frosting these are the best chocolate cupcakes I have had!
Foto: The Recipe CriticIngredients
- 2 cups shredded zucchini
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 8 oz room temperature block cream cheese
- ½ cup room temperature unsalted butter
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
Steps
Preheat the oven to 325 degrees Fahrenheit. Line 24 muffin cups with liners or spray with non-stick cooking spray and set aside.
In a large bowl, mix the 2 cups shredded zucchini, 3 large eggs, 2 cups granulated sugar, ¾ cup vegetable oil, and 2 teaspoons vanilla.
Add the 2 cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon baking powder. Spoon the batter into the prepared pans, filling them about halfway.
Bake for 25 minutes or until a toothpick comes out clean. Cool cupcakes on wire racks.
In a large bowl, whisk together the 8 oz room temperature block cream cheese and ½ cup room temperature unsalted butter until creamy.
Add 3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon salt and 1 teaspoon vanilla. Continue beating until smooth and whipped. Frost cupcakes.
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