Zucchini Black Forest Cupcakes
Filled with chocolate and zucchini these Zucchini Black Forest Cupcakes are a moist and flavorful dessert that is a great way to use up some veggies!
Servings: 24 cupcakes
Calories: 210kcal
Ingredients
- 2 cups shredded zucchini
- 3 eggs
- 2 cups granulated sugar
- 3/4 vegetable oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 (21 ocan cherry pie filling
Frosting:
- 1 1/2 cups heavy cream
- 1 block cream cheese room temp
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- Pre-heat oven to 325.
- Line cupcake pan with liners.
- Mix together with hand mixer your zucchini, eggs, sugar and oil.
- Slowly mix in your vanilla, flour, cocoa powder, baking soda, salt and baking powder.
- Pour into cupcake liners until about 1/2 full.
- Bake in for about 25 minutes or until toothpick comes out clean. Set aside to cool.
- Meanwhile to make frosting beat your whipping cream on high until stiff peaks form, set aside.
- In another bowl beat your cream cheese, powdered sugar and vanilla until combined and fluffy.
- Fold the cream cheese mixture into the whipped cream mixture until combined.
- Once cupcakes are cool, core them out and spoon in some cherries.
- Pipe frosting over the tops of cupcakes and top with a cherry and shaved baking chocolate if desired.
Nutrition
Calories: 210kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 224mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg