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Chocolate Zucchini Cupcakes
These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolatey. The velvety ganache frosting is heavenly, while zucchini lends moisture and some veggie power!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- spatula
- saucepan
📝 Preparation Steps
1
Preheat and Grease
2
Preheat oven to 350F, with rack on lower middle position. Line or grease a standard muffin pan. Set aside.
3
Whisk
4
In a bowl, whisk together the flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt. Whisk to combine well.
baking soda1 teaspoon
5
Beat
6
In a separate bowl, lightly beat the eggs. Add oil, zucchini, and mini chocolate chips. Stir to combine well.
large eggs2
7
Fold and Bake
8
Using a rubber spatula, gently fold together the flour mixture with the egg mixture. Fold gently just until no more dry streaks of flour remain; do not over-mix.
9
Bake ⏱️ 20-30 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached - be sure to test in a cake-only spot; cracked spots tend to be misleading, since melted chocolate chips sit in those cracks. Cool cupcakes completely.
10
Make Ganache
11
Meanwhile, make the Ganache: In a heavy saucepan, add chocolate morsels and heavy cream. Constantly stir on low heat until smooth and melted. Add orange extract and stir until combined. Remove from heat and let cool enough for ganache to thicken to a frost-able consistency. Frost as desired and sprinkle with shredded coconut.
orange extract2 teaspoons
Nutrition Facts
calories
447 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
4 g
sugar Content
33 g
sodium Content
177 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
44 mg
carbohydrate Content
47 g
saturated Fat Content
10 g
unsaturated Fat Content
16 g
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