Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

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Here’s another yummy way to use up zucchini. I got the recipe for these chocolate zucchini cupcakes from an email sent to me by allrecipes.com. Now, I altered the recipe slightly. I decided to add some chocolate chips into the cake. The recipe also called for using a can of chocolate frosting. I am not a huge fan of the canned stuff. I’ll use it in a pinch, but the made from scratch stuff is so much better.

I decided to top the cupcakes with a chocolate cream cheese frosting. The frosting recipe came from The Cupcake Project. Most recipes that I have made for cream cheese frosting tend to be on the runny side. Not this one. This one is nice and thick, perfect for piping on top of a cupcake. I think you’ll really like this combination. Now, I took the picture before topping them with the walnuts. I really like them with the walnuts on top, but family doesn’t love nuts though like I do.

Chocolate Zucchini Cupcakes | realmomkitchen.com

Here is what you need to make the Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

  • SQUARES OF UNSWEETENED CHOCOLATE
  • EGGS
  • BROWN SUGAR
  • VEGETABLE OIL
  • ALL-PURPOSE FLOUR
  • BAKING POWDER
  • BAKING SODA
  • SALT
  • ZUCCHINI
  • MINI CHOCOLATE CHIPS
  • WALNUTS
  • CREAM CHEESE
  • POWDERED SUGAR
  • COCOA POWDER
Chocolate Zucchini Cupcakes | realmomkitchen.com

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Real Mom Kitchen

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Ingredients
  

  • 2 1 oz squares unsweetened chocolate, melted
  • 3 eggs
  • 1 ¾ cups packed brown sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups grated zucchini
  • ½ cup mini chocolate chips
  • ¾ cup chopped walnuts

Chocolate Cream Cheese Frosting

  • 1 8 oz package cream cheese at room temperature
  • ¼ cup butter 1/2 stick at room temperature
  • 4 cup sifted powdered sugar You can decrease this amount if you don't care about it being as stiff for piping
  • ½ cup cocoa powder
  •  

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  • In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
  • Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.
  • For the frosting - Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.
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15 Comments

  1. Pingback: Eat Chocolate and Veggies Too | Generous Garden Project
  2. Just desire to say your article is as amazing. The clarity for your publish is just cool and i could assume you’re a professional in this subject. Well with your permission let me to grasp your feed to stay updated with impending post. Thank you one million and please continue the gratifying work.

  3. I'm so excited to try these they look YUM! I don't buy canned icing either so thanks for the frosting recipe!!