Mexican Chocolate Zucchini Cupcakes

Mexican Chocolate Zucchini Cupcakes. Deep rich moist chocolate zucchini cake base with strong hits of cinnamon and a pinch of nutmeg.

Happy Saturday! Feels strange to be writing on a Saturday, I usually write all my posts on weeknights when the kiddo is in bed and its dark out. So seeing sun gleaming through the blinds as I write this is a nice change.

I’m so lucky to be working with Nielsen Massey again. They asked if I would be interested in working with them on an end of summer recipe and I was all in. Since we are in that weird transitional part of the season where its still summer and not quite fall I love fell in love with the idea.

I chose to work with Nielsen Massey Pure Mexican Vanilla. They describe the flavor profile of this vanillas the best so I took it straight from the horses mouth (so to speak). “A rich marriage of sweet and woody notes, the Mexican vanilla flavor profile has a deep, creamy, spicy-sweet character, similar to clove or nutmeg. Mexican Pure Vanilla Extract’s unique flavor profile means it works especially well with chocolate, citrus fruits, cinnamon, cloves and other warm spices.” Nielsen Massey makes the highest quality vanilla products. It’s only my opinion but with all the rumors on the net about Mexican vanilla having fillers, etc. going with a brand like Nielsen Massey will insure you’re getting the highest quality (no fillers) Mexican vanilla.

Since its zucchini time in everyones gardens I thought it would be so fun and delicious to make these Mexican Chocolate Zucchini Cupcakes. I took a few queues from Mexican Hot Chocolate and added just the right amout of spice. They are rich in chocolate, moist from the zucchini and from the addition of cinnamon and a pinch of nutmeg there is this wonderfully warm richness that exudes from each bite.

Just how good are these Mexican Chocolate Zucchini Cupcakes?

1. They’re all gone and I’m sorry to admit (not sorry) I ate a good portion of them.
2. All the recipients raved over how moist and chocolatey these are.
3. Some folks noticed the cinnamon but others just noticed something deliciously “different”. I love that 🙂
4. My niece complimented the buttercream as if she had never had it before. The only difference? The Nielsen Massey Pure Mexican Vanilla. Yes, each vanilla does taste different and this one is a winner. Just ask my niece 😉

Your job today? Go pick some zucchini, get some Nielsen Massey Pure Mexican Vanilla and make these cupcakes.

Enjoy!

Stacey

This post is sponsored by Nielsen Massey. All views are 100% my own. Thank you for supporting the brands that help make The Sugar Coated Cottage possible. 

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Mexican Chocolate Zucchini Cupcakes

Stacey - The Sugar Coated Cottage

Mexican Chocolate Zucchini Cupcakes. Deep rich moist chocolate zucchini cake base with strong hits of cinnamon and a pinch of nutmeg.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Cupcake

Cuisine American

Servings 24 cupcakes

Ingredients

  

1x2x3x

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 1/2 Tbsp Nielsen Massey Pure Mexican Vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 large eggs
• 1/2 cup buttermilk
• 2 1/2 All-Purpose Flour
• 3/4 cup cocoa powder
• 2 cups shredded zucchini
• 1 cup chocolate chips
• BUTTERCREAM:
• 1 cup butter room temp.
• 4 cups powdered sugar
• 2 Tbsp milk
• 1 Tbsp Nielsen Massey Pure Mexican Vanilla extract
• GARNISH:
• Gold sprinkles I used Wilton brand

Instructions

 

• Preheat the oven to 325°F. Line muffins tin(s) with 24 liners.
• Sift flour and cocoa powder together in a bowl and set aside.
• In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, cinnamon, nutmeg and salt until smooth.
• Beat in the eggs one at a time.
• Mix in both the buttermilk and flour/cocoa mixture by alternating each.
• Mix until smooth.
• Fold in the zucchini and chocolate chips.
• Divide batter evenly into the muffin tins.
• Bake 20-25 minutes or until toothpick inserted comes out clean.
• BUTTERCREAM:
• Mix butter on medium speed until pale yellow.
• With mixer on low speed slowly add in the powdered sugar alternating with milk. (if you find the buttercream to be too stiff add a little more milk as needed.)
• Add in the vanilla and mix until fully combined.
• ASSEMBLY:
• When cupcakes are cooled pipe rosettes using Wilton tip #2D
• Sprinkle with sprinkles.

Tried this recipe?Let us know how it was!