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Chocolate Zucchini Cupcakes with Poured Chocolate Frosting

These Chocolate Zucchini Cupcakes will blow your minds! Soft, sweet, moist PLUS! The Poured Chocolate Frosting will make you want to never pipe frosting onto cupcakes again! This stuff is what dreams are made of.
Course Dessert
Cuisine American
Keyword Chocolate Zucchini Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 210kcal
Author Lauren


for the cupcakes

for the frosting

  • 3 tablespoons butter
  • 1/4 cup hershey's chocolate syrup
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar
  • sprinkles optional


  • Using the KitchenAid food processor, grate 1-2 small zucchinis. Wring out excess water and set aside. Line muffin tins with paper liners and set aside.
  • Stir butter, oil, sugar, vanilla, egg and sour cream in the bowl of a stand mixer using the paddle attachment until light and fluffy. Slowly incorporate dry ingredients. Scrape sides of bowl and stir again to ensure even mixing. Stir in grated zucchini and chocolate chips.
  • Scoop into lined muffin tins 2/3 full and bake at 350 degrees for 17-20 minutes or until completely cooked.
  • Once cupcakes come out of the oven, melt butter, chocolate syrup and milk together in a small saucepan over medium low heat. Once butter has melted and mixture has come to a light bubble, remove from heat and whisk in vanilla and powdered sugar until smooth. Spoon over warm cupcakes and top with sprinkles if desired. Serve.


Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 143mg | Potassium: 106mg | Fiber: 1g | Sugar: 20g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg