Chocolate Chip Zucchini Cupcakes
Enjoy the perfect blend of chocolate and zucchini with these Chocolate Chip Zucchini Cupcakes. Bake a batch now!
Ingredients
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 large egg
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup shredded zucchini
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter softened
- 3 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 1/2 cup semi-sweet chocolate chips for garnish
Instructions
- Preheat your oven to 350°F and line a muffin pan with paper liners.
- In a large bowl, combine the softened butter, sugar, baking soda, baking powder, salt, and vegetable oil. Beat until well mixed.
- Add vanilla extract, milk, and egg to the mixture. Beat for 2-3 minutes until smooth.
- Mix in the flour and cocoa powder, then beat for another 2 minutes. Fold in the shredded zucchini and semi-sweet chocolate chips.
- Fill the cupcake liners about 2/3 full with the batter. Bake for 22-25 minutes. Let them cool completely before frosting.
- For the frosting, beat the softened butter for 2-3 minutes until it becomes pale. Scrape down the sides of the bowl as needed.
- Add powdered sugar, cocoa powder, and milk to the butter. Beat for 3-4 minutes until the frosting is fluffy.
- Pipe the frosting onto the cooled cupcakes and garnish with chocolate chips. Enjoy!