Description
Moist, fluffy, and loaded with chocolate! These cupcakes get an extra boost of goodness from zucchini and are topped with a dreamy orange ganache.
Ingredients
Scale
Cupcake Batter:
- 1 cup all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup unsweetened cocoa powder + 2 tbsp
- 1 tsp instant coffee granules (decaf OK)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup canola oil + 2 tbsp
- 1 ½ cups finely grated zucchini (loose)
- 1 cup semi-sweet mini chocolate chips
Orange-Ganache Frosting:
- 4 ½ oz semi-sweet chocolate morsels
- ½ cup heavy cream
- 2 tsp orange extract
- Optional: Finely shredded coconut (sweetened or unsweetened)
Instructions
- Preheat Oven: Set to 350°F (175°C). Line or grease a standard muffin pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, lightly beat eggs. Add oil, zucchini, and mini chocolate chips. Stir until well combined.
- Combine: Gently fold the dry mixture into the wet mixture using a spatula until just combined. Be careful not to over-mix.
- Bake: Spoon batter into muffin pan. Bake for 20-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely.
- Make Ganache: In a saucepan, heat chocolate morsels and heavy cream on low, stirring until smooth. Add orange extract, stir, and cool until it thickens enough to frost.
- Frost & Garnish: Frost cooled cupcakes with ganache and sprinkle with shredded coconut if desired.
Notes
Enjoy your delectable Chocolate Zucchini Cupcakes! 🎉🧁
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg