Zucchini Chocolate Cupcakes with Coconut Buttercream
I’m a total sucker for zucchini anything. So when the summer bounty hits this time of year, I’m the last one to complain. But sometimes it’s nice to have a new twist for the usual zucchini-bread, zucchini-fritters, fried-zucchini recipes of yesteryear. This recipe offers up some seriously delicious flavor while still adding the goodness of zucchini, and maybe just a wee bit of chocolate. Top it all off with the most ultimate buttercream and you might discover you love zucchini more than ever before!
Chocolate Zucchini Cupcakes
- 1 box chocolate cake mix
- 2 cups zucchini, shredded
- 1/2 cup butter, melted
- 2/3 cup melted chocolate ice cream (or 1/2 cup water)
- 3 eggs
Coconut Buttercream
- 2 pounds powdered sugar
- 2 sticks butter
- just enough milk to soften the icing
- 1 teaspoon coconut extract
- 1 teaspoon vanilla
- 1 cup shredded, sweetened coconut
Preheat oven to 350 degrees. In a large bowl or stand mixer, combine all ingredients for the cupcakes until well mixed. Spoon batter into muffin tins lined in cupcake wrappers. Bake in preheated oven for 17-20 minutes, or until the center of cupcakes spring back when touched lightly. Remove from oven and cool completely before frosting.
In a large bowl or stand mixer, beat together all ingredients for the frosting. Whip until very fluffy. Slather over cooled cupcakes. Serve and enjoy!
Follow Broke on Facebook and Twitter for updates!
Don’t miss the latest from Family Kitchen – Like Us on Facebook!
More on Family Kitchen:
This Zucchini Chocolate Cupcake has to be the most moist, light and
DELICIOUS cupcake I’ve ever had and baked. I don’t like recipes
that call for a cake mix, but the ice cream as an ingredient intrigued me
and the addition of zucchini make me think it would be moist. I went for
it and oh, my goodness, it was so wonderful. It’s a Keeper!! Also the,
frosting and coconut on top really made it over the top. thanks! Any more like this??