Chocolate Zucchini Cupcakes

I’m slightly obsessed with these ultra-moist, super-rich and even a tiny bit healthy chocolate zucchini cupcakes. They are topped with an easy to make, tangy, chocolate cream cheese frosting and simple, yet elegant chocolate curls. 

Where I live zucchini isn’t currently in season, but this summer it was available in abundance! I ate zucchini with practically every meal, and what was leftover, I shredded and froze. Having frozen zucchini stored away for baked goods is totally worth the space it takes up in the freezer. If you don’t happen to have any frozen, it’s okay, the grocery stores stock it year round.

Sometimes cupcakes are just an easier choice than cake. They require less time preparing in the kitchen and don’t cause any mess when it comes to serving. When I make cupcakes, I prefer to use biodegradable baking cups. These tulip shaped ones, which can be found with a quick online seach, add a little extra flair without negative environmental impacts.

About the Farm

Young Family Farm – Kansas City, Missouri

Young Family Farm is an urban farm owned and operated by 3 generations of the Young Family. Located in the heart of Kansas City, it is their mission to provide fresh, sustainably grown produce to people living in a food-insecure area. Each week during the growing season, the Young’s host an on-site farmers market that somehow always feels like a party. To learn more about the Young Family Farm and the many ways that they support and empower the community, visit https://youngfamilyfarm.business.site.

Chocolate Zucchini Cupcakes

Recipe by Nadine MossCourse: DessertDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

15

minutes

Ingredients

• Chocolate Zucchini Cake Batter

• 1 cups (120 g) all-purpose flour

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (106 g) brown sugar, packed

• 1/4 cup + 2 tablespoons (45 g) unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 3/4 cups  (90 g) vegetable oil

• 2 eggs

• 1 1/2 cups (225 g) zucchini, grated

• Chocolate Cream Cheese Frosting

• 1/4 cup (57 g) unsalted butter, softened

• 4 oz (113 g) cream cheese, softened

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 3/4 (220 g) powdered sugar

• 1/4 cup (33 g) unsweetened cocoa powder

• Chocolate Curls

• 1/4 cup (57 g) dark chocolate

• 2 tablespoons (28 g) butter

Directions

• Chocolate Zucchini Cake Batter
• In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder and salt. Add oil and eggs and mix again until just combined. Fold in the grated zucchini.
• Place cupcake liners into muffin pan and then scoop the batter equally between all 12.
• Bake the cupcakes for 12-18 minutes or until a cake tester comes out clean.
• Let cool at room temperature and begin making the frosting.
• Chocolate Cream Cheese Frosting
• Combine the softened butter and cream cheese in the bowl of a stand mixer. Using the paddle attachment, beat until smooth and no lumps remain. Add the powdered sugar, cocoa powder, salt and vanilla extract and begin mixing very slowly. Increase the speed and beat until the frosting is light and fluffy. Scrape the sides and bottom of the bowl to ensure that all the ingredients are incorporated.
• Place the frosting into a piping bag fitted with a star attachment. Pipe the frosting onto the cooled cupcakes.
• Chocolate Curls
• Melt the chocolate and butter together over a double boiler. Mix together until smooth. Using an offset spatula, spread the mixture as thinly as possible over a baking sheet. Place in the freezer for 3-4 minutes until firm, but not rock solid. Using a bench scraper, scrape the chocolate upwards off of the pan forming curls. If the chocolate starts to soften, return the pan to the freezer and repeat the process. Store the curls to the freezer until you have enough ready to decorate all of the cupcakes.