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Deep rich moist chocolate zucchini cake base with strong hits of cinnamon and a pinch of nutmeg. | thesugarcoatedcottage.com #NielsenMasseyInspires
Stacey - The Sugar Coated Cottage

Mexican Chocolate Zucchini Cupcakes

5 from 3 votes
Mexican Chocolate Zucchini Cupcakes. Deep rich moist chocolate zucchini cake base with strong hits of cinnamon and a pinch of nutmeg.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cupcakes
Course: Cupcake
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 325°F. Line muffins tin(s) with 24 liners.
  2. Sift flour and cocoa powder together in a bowl and set aside.
  3. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, cinnamon, nutmeg and salt until smooth.
  4. Beat in the eggs one at a time.
  5. Mix in both the buttermilk and flour/cocoa mixture by alternating each.
  6. Mix until smooth.
  7. Fold in the zucchini and chocolate chips.
  8. Divide batter evenly into the muffin tins.
  9. Bake 20-25 minutes or until toothpick inserted comes out clean.
  10. BUTTERCREAM:
  11. Mix butter on medium speed until pale yellow.
  12. 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.)
  13. Add in the vanilla and mix until fully combined.
  14. ASSEMBLY:
  15. When cupcakes are cooled pipe rosettes using Wilton tip #2D
  16. Sprinkle with sprinkles.

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