I hope everyone is doing well after the first week or two of back to school, I know that was super stressful for a lot of people.
This weekend, we finally used up our last zucchini – its been the summer of zucchini, let me tell you! I’m not complaining, I feel grateful to have been able to grow so much food; I just had NO idea zucchini grew like a weed.
So this weekend I decided to take my chocolate zucchini cake recipe to another level and make cupcakes out of it with chocolate cream cheese icing; and OMG that was definitely the right decision.
It turned out to be really easy, there were literally NO changes to the recipe other than the baking time was a few minutes less – how awesome is that!
So the cake recipe makes 24 cupcakes (filling the tins 2/3 full) – or 18 if you want them to be a bit bigger (filling the tin 3/4 full). Bake for 25 min. instead of 28 and you are golden, it’s that easy.
Use the cake recipe below and if you want buttercream frosting instead it’s in the cake recipe but if you want to go the cream cheese route for the cupcakes (and I think you do) the recipe for the frosting is after the cake recipe.
- 2 cups flour
- 2/3 cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 21/2 cups zucchini
- 1/2 cup Greek yogurt
- 1 cup butter or coconut oil, room temperature
- 11/2 cups sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- CHOCOLATE CREAM CHEESE FROSTING
- 16 oz of cream cheese, room temperature (2 blocks)
- 2 cup powdered sugar*
- 3/4 cup cocoa powder
- 11/2 tsp vanilla
- 2-3 tbsp heavy cream
- pinch of salt
- *OPTIONAL GARNISH*
- dark chocolate shavings or dark chocolate chips
- Preheat oven to 350F.
- Remove cream cheese from fridge to bring to room temperature.
- Grease two or line two cupcake tins with muffin liners.
- In a medium sized mixing bowl combine the dry ingredients (flour, cocoa powder, baking soda, baking powder and salt). Mix until ingredients are evenly distributed.
- In a stand mixer cream together coconut oil and sugar until smooth. Add eggs and vanilla mix until combined and then add the greek yogurt and zucchini. Mix until just combined. Add in dry ingredients and stir until flour has been fully incorporated. Do not over mix.
- Split the batter evenly between the two cake pans and spread out with a spatula. Bake on the middle rack for 28 minutes (25 minutes for cupcakes) or until toothpick inserted into the middle comes out dry. Remove from the oven and let cool.
- While the cake is cooling we will make the frosting. In a medium mixing bowl with an electric hand mixer, beat cream cheese until smooth and creamy.
Add vanilla, powdered sugar and cocoa powder, beat until all ingredients are combined. Add 2 tbsp of heavy cream to slightly thin out and add to the creamy texture. If you need a little more, add another tbsp. Taste and add a pinch of salt to your desired taste.
- Once cupcakes are cooled, pipe with frosting and garnish with shaved dark chocolate or chocolate chips if you like. Can be kept in the fridge for 4 or 5 days.
Buttercream can be stored for up to a week in the refrigerator or you can freeze it for 2 to 3 months in the freezer. You will need to thaw it completely in the refrigerator, then beat the frosting for 10 seconds or so until it’s creamy.
*We don't like things super sweet in our house, so we don't use nearly as much powdered sugar as most recipes call for. If you like it sweet add up to 11/2 more cups. You may find you want another tablespoon of heavy cream to thin it out.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 30mgSodium: 290mgCarbohydrates: 35gFiber: 4gSugar: 31gProtein: 2g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
This recipe is pretty simple to throw together, a great one to make with the kids (unless of course you’re trying to sneak the zucchini in there.
The great thing is, they are not super sweet – I use much less sugar than most recipes, but they are definitely still an indulgent treat. I find most recipes have WAY too much sugar. Anytime a cake or cupcakes has more than 11/2 cups of sugar, I stay away; it simply isn’t necessary. Even 11/2 cups can be too much depending on the recipe.
If you have a huge sweet tooth, you can always add more sugar – but I like the recipe as is.
If you like chocolate, I have a few more chocolatey recipes you might enjoy:
And if you make one of the recipes, let me know – you can comment here, PIN the recipes to share with others or post a pic on Instagram and tag me @mysweetmess and hastag #mysweetmess.
Till the next recipe,