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Zucchini Chocolate Cupcakes

Moist chocolate cupcakes made with shredded zucchini and topped with a creamy chocolate buttercream.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 16 cupcakes

Ingredients

  • 1/2 cup canola oil
  • 2 ounces semi-sweet chocolate chopped
  • 1 cup all-purpose flour not packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/3 cup hot coffee or hot water
  • 1 cup zucchini coarsely shredded and drained
  • 3 cups confectioners sugar
  • 3/4 cup unsweetened cocoa powder for frosting
  • 4 ounces unsalted butter a little softer than room temperature
  • 2 tablespoons sour cream for frosting
  • 3 tablespoons whole milk or half and half
  • 1/4 teaspoon salt for frosting
  • 1 teaspoon vanilla extract for frosting

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners and lightly spray the liners with non-stick spray.
  • Combine the canola oil and chopped semi-sweet chocolate in a heatproof bowl and microwave in 30-second increments, stirring between each, until melted and smooth; set aside to cool slightly.
  • In a medium bowl whisk together the flour, baking soda, baking powder, 1/2 cup cocoa powder, cinnamon, and 1/2 teaspoon salt; set aside.
  • In a large bowl whisk the 2 large eggs, 1 large egg yolk, granulated sugar, light brown sugar, and 1 teaspoon vanilla until smooth.
  • Whisk the cooled oil-and-chocolate mixture into the egg-sugar mixture until combined, then beat in 1/3 cup sour cream.
  • Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined; do not overmix.
  • Stir in 1/3 cup hot coffee or hot water until evenly combined, then fold in the drained shredded zucchini until just incorporated.
  • Divide the batter among the prepared liners, filling each about 3/4 full (fill up to the liner edge for larger domes). Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes from the oven and cool completely on a wire rack before frosting.
  • For the frosting, sift together 3 cups confectioners' sugar and 3/4 cup cocoa powder into a bowl to remove lumps.
  • Beat 4 ounces unsalted butter with a hand mixer or stand mixer on medium-high until creamy, about 2 minutes.
  • Reduce mixer speed to low and slowly add the sifted sugar and cocoa, alternating with 2 tablespoons sour cream and 3 tablespoons milk; add 1/4 teaspoon salt and 1 teaspoon vanilla.
  • Once all ingredients are added, beat on medium-high until light and creamy, about 2 minutes. Frost cooled cupcakes.

Equipment

  • 12-cup cupcake tin
  • paper cupcake liners
  • Mixing bowls
  • heatproof bowl
  • rubber spatula
  • Whisk
  • hand mixer or stand mixer with paddle
  • Sifter

Notes

  • Drain shredded zucchini well to prevent excess moisture in batter.
  • Do not overmix batter after adding dry ingredients.
  • Frost cupcakes only after they are completely cool.
  • Use hot coffee for a deeper chocolate flavor, or hot water as a substitute.