Why You’ll Love This Recipe

These Chocolate Zucchini Cupcakes are a delightful twist on traditional chocolate cupcakes, with the added benefit of zucchini for extra moisture and a sneaky serving of vegetables. The frosting is the star of the show with its creamy peanut butter goodness, which pairs perfectly with the soft, chocolatey cupcakes. It’s a recipe that combines comfort, flavor, and fun all in one.

Chocolate Zucchini Cupcakes with Peanut Butter Frosting

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cupcakes:

Preheat the oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
In a large bowl, whisk together eggs, granulated sugar, oil, vanilla, and instant coffee granules.
Add in the flour, cocoa powder, baking soda, salt, and baking powder, and mix until just combined.
Gently fold in the shredded zucchini and chocolate chips until well mixed.
Spoon the batter into the prepared muffin cups, filling each about halfway.
Bake for 25 minutes, or until a wooden toothpick inserted near the center of a cupcake comes out clean.
Cool in the pans on wire racks for 5 minutes. Remove the cupcakes from the pans and allow them to cool completely on the racks.

For the Peanut Butter Frosting:

Let the butter come to room temperature for about 30 minutes.
In a medium mixing bowl, beat the peanut butter, softened butter, milk, and vanilla on medium speed with an electric mixer until smooth.
Gradually add the powdered sugar, continuing to beat until the frosting is smooth and creamy.
If necessary, stir in 1 to 2 teaspoons of additional milk to reach your desired frosting consistency.
Frost the cooled cupcakes with the peanut butter frosting.

Servings and Timing

Serving Size: Makes about 24 cupcakes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour (approximately)
Total Time: 1 hour 40 minutes

Variations

Gluten-Free: You can easily make these cupcakes gluten-free by swapping the all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free: For a dairy-free version, substitute the butter with dairy-free margarine or coconut oil and use non-dairy milk.
Vegan: Replace the eggs with a flax egg or your favorite egg substitute and use a plant-based milk and margarine for the frosting.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be kept in the refrigerator for up to 1 week.
Freezing: These cupcakes freeze well. Place them in an airtight container or freezer bag for up to 3 months. Allow them to thaw at room temperature before serving.
Reheating: If you prefer warm cupcakes, gently reheat them in the microwave for 15-20 seconds.

FAQs

1. Can I use zucchini from my garden for this recipe?

Yes, absolutely! Just be sure to shred and drain any excess moisture from the zucchini before adding it to the batter.

2. Can I make these cupcakes ahead of time?

Yes, you can make them a day or two ahead. Just make sure to store them in an airtight container to keep them fresh.

3. How can I make the frosting thicker?

To make the frosting thicker, you can add a little more powdered sugar or reduce the milk slightly.

4. Can I double the frosting recipe for a thicker layer?

Definitely! If you love a thick layer of frosting, feel free to double the frosting ingredients for extra peanut butter goodness.

5. What can I substitute for the instant coffee granules?

You can leave out the instant coffee if you prefer, or replace it with espresso powder for a more intense flavor.

6. Can I use a hand mixer instead of a stand mixer for the frosting?

Yes, a hand mixer works just fine for making the frosting. Just make sure to beat it thoroughly to get a smooth texture.

7. How do I prevent overfilling the cupcake pans?

Fill each cupcake liner about halfway to avoid overflows. If you have extra batter, it’s best to bake it in a separate pan.

8. How long do these cupcakes stay fresh?

When stored properly, these cupcakes will stay fresh for up to 3 days at room temperature and up to 1 week in the refrigerator.

9. Can I add other mix-ins to the batter?

Absolutely! You can add chopped nuts, dried fruit, or even mini marshmallows to the cupcake batter for extra texture and flavor.

10. How can I make these cupcakes more chocolatey?

For a richer chocolate flavor, you can add more cocoa powder or even stir in some melted chocolate along with the dry ingredients.

Conclusion

These Chocolate Zucchini Cupcakes with Peanut Butter Frosting are a must-try for anyone who loves a moist, chocolatey treat with a creamy peanut butter twist. With the added benefit of zucchini, they’re both a decadent dessert and a sneaky way to get some veggies into your day. Perfect for any occasion, these cupcakes will be a hit at your next gathering or as a delightful snack.