Zucchini Chocolate Cupcakes with Coconut ButtercreamBrooke McLay
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
- 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!
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