Description
Indulge in these moist and decadent Chocolate Zucchini Cupcakes with a creamy Peanut Butter Frosting. The hidden zucchini adds a touch of nutrition while the rich chocolate flavor satisfies any sweet tooth.
Ingredients
Scale
Cupcakes:
- Nonstick cooking spray or paper liners
- 2 cups shredded zucchini (about 8 oz.)
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup cooking oil
- 1 Tablespoon instant coffee granules
- 2 tsp. vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup chocolate chips
Peanut Butter Frosting:
- 1/2 cup peanut butter
- 1/3 cup softened butter
- 1 Tablespoon milk
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
Instructions
- Cupcakes Directions: Preheat oven to 325 degrees F. Line muffin cups with liners. Mix wet ingredients, add dry ingredients, fold in zucchini and chocolate chips. Fill muffin cups and bake for 25 minutes.
- Peanut Butter Frosting Directions: Beat peanut butter, butter, milk, and vanilla. Gradually add powdered sugar until smooth. Frost cooled cupcakes.
Notes
- The amount of frosting is enough for a thin coating. Consider doubling the frosting recipe for extra indulgence.
- Be cautious not to overfill the cupcake pans to avoid excess batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 23g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Chocolate Zucchini Cupcakes, Peanut Butter Frosting, Cupcake Recipe, Dessert, Zucchini Recipe
