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The Best Chocolate Zucchini Cupcakes You’ve Ever Had

These chocolate zucchini cupcakes are the best you’ve ever had! They’re moist and delicious, and the peanut butter icing pairs perfectly with the flavor.

Chocolate Zucchini Cupcakes with Peanut Butter Frosting

I’m so excited to share this recipe for chocolate zucchini cupcakes. I’ve had it in my pocket for a long time . . . and now’s the time!

I’m seeing big, beautiful zucchini at the grocery store that are perfect for baking.

And if you’ve never had zucchini in your baked goods, you’re missing out – because the zucchini adds moistness to this cupcake recipe beyond the standard.

It also adds fiber (and all the other health benefits that zucchini provides). I guess what I’m saying is if you make these, there’s a lot of benefits. Could you have one for lunch and say you ate a vegetable?

Zucchini Cupcakes Using Cake Mix

I feel that the two special ingredients in these chocolate zucchini cupcakes (beyond the zucchini itself) are the pudding and the small amount of coffee (which brings out the flavor of the chocolate quite nicely).

chocolate zucchini cupcakes

The cake mix also makes for a nice shortcut. Of course then there’s the peanut butter frosting, which is literally the amazing “icing on the cupcake.”

I challenge you to try these and tell me they aren’t the best zucchini cupcakes you’ve ever had!

One bite of this cupcake recipe and you’ll be sold. they are moist . . . chocolate-y . . . and peanut butter-y. They’re my favorite cupcake ever!

Will I be able to taste the zucchini?

That’s a question I often get. And the answer is NO. At least I can’t. A zucchini is 94% water. And the chocolate and the peanut butter are plenty overpowering in the best way.

chocolate zucchini cupcakes using cake mix

Recipe Notes You Might be Interested In

  • Flour is the main dry ingredient in these cupcakes. Make sure to measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes.
  • The combination of butter and peanut butter in the frosting adds the perfect amount of tang without making the frosting too soft – I highly recommend using both!
  • Powdered sugar gives the icing structure. If your icing is too soft or runny, add more powdered sugar. If it’s too stiff, feel free to add a tablespoon of milk.

Are you ready to make this tasty dessert recipe? Check it out below!

Yield: 12 medium cupcakes

Chocolate Zucchini Cupcakes

chocolate cake mix zucchini muffins with peanut butter frosting

These chocolate zucchini cupcakes are the best you've ever had! They're moist and delicious, and the peanut butter icing pairs perfectly with the flavor.

Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

Zucchini Cupcakes

  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding
  • 2 cups shredded zucchini
  • 4 eggs
  • 2 teaspoon cinnamon
  • 1 T instant coffee
  • 3/4 cup vegetable oil

Peanut Butter Icing

  • 1 1/4 cups peanut butter (smooth, room temperature)
  • 1 ¼ cup confectioners sugar
  • ½ cup butter (room temperature)
  • 1 teaspoon vanilla extract

Instructions

Make the Cupcakes

  1. Preheat oven to 350ºF. Press the zucchini in paper towels to get out excess water - make sure it's not soggy.
  2. In a large bowl, mix together all ingredients listed for the cake. Mix until dry mix is incorporated just into the moist/wet ingredients.Cake mix, pudding, zucchini, and eggs in a metal bowl
  3. Spoon out into lined cupcake tins to 2/3 full.
  4. Bake for approximately 30 – 35 minutes or until an inserted toothpick comes out clean.Chocolate zucchini cupcakes baked in a metal tin
  5. Remove from oven and let cool completely on a wire rack before adding frosting.

Make the Icing

  1. In a large bowl, mix together the peanut butter and butter. Mix well with a mixer until you see the ingredients incorporated very well and the frosting has become lighter in color.
  2. Gradually add the confectioner's sugar, in about ¼ cup intervals. As the icing gets thicker, add the vanilla.
  3. Continue to add the confectioner's sugar until it’s completely incorporated.
  4. Frost the cupcakes (the dessert decorator is amazing) and serve immediately, or make ahead and refrigerate iced cupcakes until ready to serve.chocolate zucchini cupcakes with peanut butter frosting

Notes

  • Mix all ingredients until just combined; don't overbeat because the gluten in the flour can form elastic gluten strands This results in a more dense, chewy texture.
  • Nutrition information is for 12 cupcakes - this recipe also makes 6 large cupcakes, but you'll have to calculate that separately.
  • Store these in an airtight container for up to three days.

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake

Amount Per Serving: Calories: 444Total Fat: 37gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 83mgSodium: 266mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 9g

Did you make this recipe?

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What do you think about this zucchini cupcakes recipe? I’d love to hear in the comments! I’d also love for you to check out these other tasty desserts:

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