Chocolate Zucchini Cupcakes

chocolate cake mix zucchini muffins with peanut butter frosting

Chocolate Zucchini Cupcakes

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Cooling Time 30

Total Time 1 20

Servings medium cupcakes

Calories 489kcal

Cost $12

Equipment

1 Cupcake pan
Electric mixer

Ingredients

Zucchini Cupcakes

1 box chocolate cake mix
1 box instant chocolate pudding
2 cups zucchini(s) shredded
4 egg(s)
2 teaspoon cinnamon
1 tablespoons instant coffee
3/4 cup vegetable oil

Peanut Butter Icing

1 1/4 cups creamy peanut butter smooth, room temperature
1 ¼ cup powdered sugar
½ cup butter room temperature
1 teaspoon vanilla extract

Instructions

Make the Cupcakes

Preheat oven to 350ºF. Shred the zucchini and then press in paper towels to get out excess water - make sure it's not soggy.
In a large bowl, mix together all ingredients listed for the cake. Mix until dry mix is incorporated just into the moist/wet ingredients. Batter will be a thick consistency.
Spoon batter out into lined cupcake tins to 2/3 full.
Bake for approximately 30 – 35 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool completely on a wire rack before adding frosting.

Make the Icing

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.
Gradually add the confectioners sugar, in about ¼ cup intervals. As the icing gets thicker, add the vanilla.
Continue to add the confectioner's sugar until it’s completely incorporated.
Frost the cupcakes (you can use a piping bag) and serve immediately, or make ahead and refrigerate iced cupcakes until ready to serve.

Notes

Mix all ingredients until just combined; don't overbeat as 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 in the fridge for up to three days. Store in the freezer for up to three months.
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.
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.

Nutrition