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Ingredients
- Cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs room temperature and lightly beaten
- 1 cup oil
- 3 cups finely grated and drained zucchini
- 3/4 - 1 cup mini semi-sweet chocolate chips
- Frosting:
- 1/2 cup room temperature butter (1 stick)
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla
- 2-4 tablespoons heavy cream
- pinch of table salt
Preparation
Step 1
Heat oven to 350 degrees F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)
In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
Using an ice cream scoop, fill up cupcake liners 2/3 full.
Bake for about 18 minutes, or until an inserted toothpick is removed mostly clean.
Frosting:
Add room temperature butter to mixer with paddle attachment and cream for 1 minute.
Add in cocoa, sugar, vanilla and salt and mix on medium speed. You will be mixing that for a total of 3-5 minutes.
After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency.
Using an ice cream scoop, I just dropped a dollop on each cupcake. It’s my new favorite way to decorate!