Mini Chocolate Zucchini Cupcakes

It’s hard to imagine that these beauties have vegetables in them. But, if you put enough sugar in something it’s gotta taste great, right? This cupcake recipe is really rich and full of chocolate flavor. The mascarpone cheese frosting is a nice touch but not required. I also found these to be wonderful with a light dusting of powdered sugar.

Mini Chocolate Zucchini Cupcakes

½ cup butter, room temperature
½ cup vegetable oil
1 ¾ cup sugar
1 tsp. vanilla
2 eggs, room temperature
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 ½ cup flour
¾ cup cocoa
¼ tsp. ground coffee, optional
½ cup Greek yogurt
2 cup shredded zucchini, liquid squeezed

Preheat the oven to 350 degrees. Toss the baking soda, baking powder, salt, flour, cocoa and coffee in a medium mixing bowl. Set aside. Cream the butter, vegetable oil, sugar until well combined using an electric mixer. Add the vanilla and one egg at a time. Slowly alternate adding the Greek yogurt and dry ingredients to the mixture. Make sure to start with dry and end with dry. Turn off the mixer and fold the zucchini in by hand.

Line the mini muffin pans with paper liners. Lightly spray the liners with cooking spray to help release the paper form the cupcakes when baked. Fill each liner with a tablespoon full of the chocolate batter. Bake at 350 degrees for 8 – 10 minutes or until the tops spring back when touched. Allow to cool slightly and remove from the pan. Cool completely on a wire rack before frosting.

Mascarpone Cheese Frosting

8 oz mascarpone cheese, chilled
¾ – 1 cup powdered sugar
½ tsp. vanilla

Whip together until well combined. Pipe on top of the mini cupcakes.

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