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Chocolate Zucchini Cupcakes with Avocado Fudge Frosting

5 from 6 votes
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • 1/3 cup oil
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1 cup freshly grated zucchini squash
  • 1/2 cup chocolate chips

avocado fudge frosting

  • 3 ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions 

  • Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
  • In a bowl, stir together the flour, cocoa powder, baking powder, soda and salt.
  • In the bowl of your electric mixer, beat the sugar and egg until slightly fluffy and combined. Add in the oil and melted butter, beating until combined. Add in the extract and beat on medium speed, scraping down the sides if needed. Add in half of the dry ingredients while beating on low speed. Add in the milk, continuing to beat on low speed then add in the dry ingredients. Beat until a smooth, silky batter forms then stir in the zucchini and chocolate chips with a spatula.
  • Use a 1/4 cup measure to evenly fill the liners 3/4 of the way full. Bake for 18 to 20 minutes, or until the tops are set. Let the cupcakes cool completely, the frost with the avocado frosting.

avocado fudge frosting

  • All all the ingredients to a food processor and blend until combined and smooth, scraping down the sides as needed. Frost the cupcakes – I like this best when stored in the fridge, but it stays great at room temperature too!
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