Double Chocolate Zucchini Cupcakes
Source of Recipe
I Am Baker
These cupcakes are over-the-top chocolatey. Everything is rich and creamy and moist and amazing. This is a one bowl cupcake recipe. One bowl. I LOVE that! Well, excluding the bowl you beat the eggs in. You can also make this recipe into a cake.
List of Ingredients
2 cups flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs room temperature and lightly beaten
1 cup oil
3 cups finely grated and drained zucchini
3/4 – 1 cup mini semi-sweet chocolate chips
Heat oven to 350° degrees F. Prepare cupcakes pans with liners.
In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini. Using an ice cream scoop, fill up cupcake liners 2/3 full. Bake for about 18-20 minutes, or until an inserted toothpick is removed mostly clean.
Chocolate Frosting (I double this recipe)
1/2 cup room temperature butter (1 stick)
1/4 cup cocoa powder
2 cups powdered sugar
1 teaspoon vanilla
pinch of table salt
2-4 tablespoons heavy cream
Add room temperature butter to mixer with paddle attachment and cream for 1 minute. Add in cocoa, sugar, vanilla and salt and mix on medium speed. After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency. Then continue mixing for a total of 3-5 minutes.