chocolate cupcakes
Delicious double chocolate cupcakes infused with shredded zucchini for extra moisture and a rich texture. Perfect for chocolate lovers!
Ingredients
Main Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon cinnamon optional
- 3 cups finely grated zucchini lightly drained
- 1 cup vegetable oil
- 4 large eggs room temperature, lightly beaten
- 0.75 cups mini semi-sweet chocolate chips up to 1 cup optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line cupcake pans with liners. This recipe makes roughly 26-28 cupcakes.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Make a well in the center of dry ingredients, add eggs and oil, mixing by hand until combined. Batter will be thick.
- Fold in grated zucchini and chocolate chips with a spatula, batter will loosen up with moisture from zucchini.
- Use an ice cream scoop to fill cupcake liners about two thirds full.
- Bake for 15 to 18 minutes or until a toothpick inserted comes out mostly clean.
- Allow cupcakes to cool completely before frosting or serving.
Notes
These cupcakes are moist and rich with a subtle hint of zucchini, perfect for sneaking veggies into desserts. Frost with your favorite chocolate frosting for best results.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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