These Chocolate Chocolate Chip Zucchini Cupcakes are incredibly dreamy and you shouldn’t go another minute without them in your life. A moist and decadent chocolate cupcakes is studded with chocolate chips and flecked with zucchini before being topped with a swirling mountain of my Dark Chocolate Buttercream Frosting and mini chocolate chips.
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Now you can sneak veggies into your dessert and no one will be the wiser! I can speak from experience as the last time I made these Chocolate Chocolate Chip Zucchini Cupcakes, I spent an hour convincing our neighbor that there was indeed zucchini in what he was eating. The zucchini makes these cupcakes so moist and delicious and yet, is completely undetectable. And yes, I use the excuse that there is a vegetable in them to eat more than one. Okay, okay! More than two!
These Chocolate Chocolate Chip Zucchini Cupcakes are not only delicious during the summer months when zucchini is plentiful, but they’re also the reason that I keep bags of shredded zucchini in our freezer so that we can enjoy them year round. I also keep frozen zucchini on hand for my Chocolate Chocolate Chip Zucchini Bread as well. Apparently I like my chocolate with a side of zucchini!
A moist and decadent chocolate cupcakes is studded with chocolate chips and flecked with zucchini before being topped with a swirling mountain of Dark Chocolate Buttercream Frosting and mini chocolate chips. Basically, these Chocolate Chocolate Chip Zucchini Cupcakes are incredibly dreamy and you shouldn’t go another minute without them in your life. How’s that for subtle?
These Chocolate Chocolate Chip Zucchini Cupcakes are not only a hit at home but they’re also always well received at bake sales and school functions. Trust me, I speak from experience. You’ll definitely see me passing out the recipe to friends and family any time they get a bite of this chocolatey goodness.
Chocolate Chocolate Chip Zucchini Cupcakes
Ingredients
Cupcakes
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1-3/4 cups sugar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups shredded zucchini
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cocoa
- 1/2 cup buttermilk
- 2-1/2 cups flour
- 1/2 cup chocolate chips + additional for topping
Dark Chocolate Buttercream Frosting
- 1 recipe Dark Chocolate Buttercream Frosting prepared
- mini chocolate chips to garnish
Instructions
- Preheat oven to 325 degrees.
- Line cupcake tin with paper liners.
- Mix all ingredients together.
- Using a medium ice cream scoop, fill each liner.
- Sprinkle tops of cupcake batter with additional chocolate chips.
- Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
- Allow cupcakes to cool completely before frosting.
Dark Chocolate Buttercream Frosting
- Frost cupcakes with frosting and garnish with mini chocolate chips
Nutrition
Looking for other sweet treats to hide your zucchini in? No worries, I have friends with even more ideas! These Zucchini Brownies look downright decadent and are also naturally sweetened. I also love the look of these Zucchini Cookies with Chocolate Chips and Cranberries – what an awesome flavor combination! Better yet, take two of your in-season favorites and put them together in this Blueberry Zucchini Snack Cake with Lemon Buttercream.
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