Ingredients for Chocolate Zucchini Cupcakes
- ½ cup (1 stick) softened unsalted butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Greek Yogurt
- 2 cups grated zucchini
- Carrot
- 2 cups powdered sugar
- 6 ounces semi-sweet chocolate chips
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How to Make Chocolate Zucchini Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups grated zucchini and ½ cup grated carrots.
- Fill the prepared muffin cups about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- **Frosting:** In a medium bowl, beat ½ cup (1 stick) softened unsalted butter with an electric mixer until smooth.
- Gradually add 2 cups powdered sugar, beating until light and fluffy.
- Melt 6 ounces of semi-sweet chocolate chips and add them to the butter mixture.
- Beat on medium speed until smooth and creamy.
- Frost the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
112g
Fat
68g
Carbs
14g
