Chocolate Zucchini Cupcakes with Coconut Whip

Chocolate Zucchini Cupcakes with Coconut Whip are a decadent treat with wholesome ingredients! They’re sweetened with coconut sugar and honey, and include whole wheat flour, cocoa, flax, olive oil, almond milk and a full cup of grated zucchini! The finishing touch is an irresistible chocolate coconut cream frosting!

Can you believe this is the last day of August? We are heading into the Labour Day Weekend, and it seems like this summer flew by quicker than any other. Anyone else feel that way?

It sounds like I’m complaining, but I really don’t mind. Fall is my favourite time of year. The cooler temperatures have a cozy feel and the changing colours are always so beautiful.

And then there is all the fall baking I have planned……

We can save the fall recipes for another day, because today these Chocolate Zucchini Cupcakes are on the menu! They’ve been on repeat all summer, and since it’s still zucchini season, these cupcakes are totally fitting!

Full disclosure – these cupcakes are the combination of two different recipes that already exist on the blog.

The cake base for the cupcakes is adapted from this Dark Chocolate Zucchini Cake recipe. It’s one of my most popular recipes, and most requested when I need to take dessert somewhere.

And the chocolate coconut whipped topping is the same frosting I use for these Flourless Ricotta Cupcakes. When it comes to topping cupcakes and cakes, I like to avoid buttery, sugary frostings, and this coconut whip with cocoa and maple syrup is a perfect substitute.

I first made these cupcakes earlier this summer for my birthday (hence all the sprinkles!), and I’ve been making them ever since. They’ve also been a big hit with friends and co-workers, so I thought I would make it easier for folks to make them by bringing the cake and frosting recipes together in one place!

Tips for making chocolate zucchini cupcakes

• I’ve learned this summer that solidified coconut milk does not cooperate in humidity! So if you’re making this coconut whip, avoid doing it on a hot and humid day, or make it somewhere that is well air-conditioned!
• If you want to go a little healthier, you can leave out the chocolate chips in the batter and the sprinkles on top. A little bit of unsweetened coconut in the batter and as a topping would be delicious.
• You could forego the coconut whip altogether and enjoy these cupcakes as chocolate zucchini muffins. Or you could go big and whip up a batch of chocolate avocado frosting!

If you make this recipe, I’d love to hear what you think in the comments below!

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Chocolate Zucchini Cupcakes with Coconut Whip

★★★★★ 5 from 12 reviews

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes
• Category: Dessert

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Description

Chocolate Zucchini Cupcakes with Coconut Whip are a decadent treat with wholesome ingredients! They’re sweetened with coconut sugar and honey, and include whole wheat flour, cocoa, flax, olive oil, almond milk and a full cup of grated zucchini! The finishing touch is an irresistible chocolate coconut cream frosting!

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Ingredients

For the cupcakes:

• 1 cup whole wheat flour
• 1/3 cup unsweetened cocoa
• 1/4 cup coconut sugar
• 1 tbsp flax meal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 egg
• 1/2 cup unsweetened apple sauce
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 2 tbsp mini dark chocolate chips

For the coconut whip:

• 2 – 400 ml cans full fat coconut milk, refrigerated (see note)
• 3 tbsp maple syrup
• 2 tbsp unsweetened cocoa

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Instructions

For the cupcakes:

1. Pre-heat oven to 350F and line a 12-cup muffin pan with cupcake liners.
2. In a medium-sized bowl, sift together the flour, cocoa, coconut sugar, flax meal, baking soda, baking powder and salt.
3. In a small bowl, beat together the egg, apple sauce, oil, honey, almond milk and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix. Add the zucchini and chocolate chips and stir again until combined.
5. Divide the batter evenly into the 12 cupcake liners.
6. Bake for 23-25 minutes, or until a tooth pick inserted in the middle of a cupcake comes out clean.
7. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the coconut whip:

1. Scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe) and add to a deep mixing bowl.
2. Using an electric mixer, beat the coconut milk on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, add the cocoa a little bit at a time, mixing for 30 seconds after each addition).
3. Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped.
4. Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Add sprinkles, or other desired toppings.
5. Store cupcakes in an airtight container in the fridge and enjoy within 2-3 days.

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Notes

1. In order for the coconut milk to solidify and separate from the coconut water, the cans of milk must be refrigerated for 24 hours, or at least overnight.
2. This recipe is adapted from Crumb Top Baking’s recipes for Dark Chocolate Zucchini Cake and Flourless Ricotta Cupcakes.

Keywords: cupcakes, zucchini, chocolate, dessert