• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Healthier Desserts and Savory Recipes

  • Home
  • About & Contact
  • Recipes
  • Work With Me
  • Subscribe
You are here: Home / Healthier Desserts / Chocolate Zucchini Cupcakes with Coconut Whip

Chocolate Zucchini Cupcakes with Coconut Whip

August 31, 2018 By Leanne 43 Comments

  • Share
  • Twitter
  • Yummly
Jump to Recipe

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!

Overhead view of Chocolate Zucchini Cupcakes with coconut whip and sprinkles on a wire rack.

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……

Ingredients for Chocolate Zucchini Cupcakes individually assembled on a dark surface.

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.

Side view of cupcake batter scooped into cupcake liners in a muffin pan.

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!

Side view of Chocolate Zucchini Cupcakes, some with coconut whip, on a wire rack.

Tips for making Chocolate Zucchini Cupcakes with Coconut Whip:

  • 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!

Overhead view of Chocolate Zucchini Cupcakes, some with coconut whip, on a wire rack.

Virtual Baby Shower

The timing of these Chocolate Zucchini Cupcakes is also perfect because today I’m joining with a bunch of my fellow bloggers for a virtual baby shower in honour of Erin at The Speckled Palate. She’s expecting the arrival of her second baby girl soon, and we’re all sharing some fun recipes fitting for a baby shower!

Below you will find links to the other recipes being shared today. A big thanks to Madison at a A Joyfully Mad Kitchen for organizing this virtual shower. I hope you get a chance to visit some of the sites and check out the delicious recipes!

Overhead view of Chocolate Zucchini Cupcakes on a wire rack topped with coconut whip and sprinkles.

Baby Shower Recipes

Moscato Cupcakes from A Joyfully Mad Kitchen

Lemon Lime Cake from I Dig Pinterest

Chocolate Peanut Butter Dip from A Savory Feast

Chocolate Chunk Strawberry Ice Cream Sandwiches from Ciao Chow Bambina

Ginger Carrot Tartlets from Savory Spin

Mini Six-Inch Strawberry Cake from The Emotional Baker

Blackberry Peach Bourbon Smash from The Crumby Kitchen

Butter Mints from Pastry Chef Online

Blackberry Coffee Cake from Love & Flour

S’mores Rice Krispy Treats from Feast + West

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Up-close overhead view of a single Chocolate Zucchini Cupcake with coconut whip and sprinkles on a grey surface.

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 1x
  • Category: Dessert
Print Recipe
Pin Recipe

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!


Ingredients

Scale

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

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.

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

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Pinterest image for Chocolate Zucchini Cupcakes.

Filed Under: All Recipes, Healthier Desserts

Previous Post: « Blueberry Pomegranate Chia Jam
Next Post: Vegetarian Stuffed Peppers »

Reader Interactions

Comments

  1. Dana says

    September 19, 2018 at 5:36 pm

    I’ve never been a big fan of Fall (mostly because I don’t like the shorter days—I need lots of sun!) but as I’m getting older I am finding that I am liking the season a little more. I think part of that is liking the summer humidity a lot less than I used to (haha!) and of course, Fall Baking is one of the best times of the year for us bakers!! These sound so wonderful Leanne and I love the cooconut whip topping! I’m not a huge fan of overly sweet buttercreams either and I often use coconut whip on cupcakes or carrot cake as well. I actually haven’t tried a chocolate coconut whip yet, I need to try that ASAP!!
    Sneaky zucchini is the best, isn’t it? Pinning and making these soon, sprinkles and all!! 😀

    ★★★★★

    Reply
    • Leanne says

      October 2, 2018 at 10:44 am

      Thanks Dana! I hope you get a chance to try these! The chocolate coconut whip is the best! Fall has always been my favourite time of year. While I love a warm summer day, by the time August rolls around, I’m longing for the changing season and cool fall days!

      Reply
  2. Kelly | Foodtasia says

    September 10, 2018 at 11:18 pm

    These are just beautiful! I can’t believe how healthy they are – I’d eat the whole batch!

    Reply
    • Leanne says

      September 16, 2018 at 9:09 am

      Thanks so much Kelly! It’s definitely hard to eat just one!

      Reply
  3. Kelly @ Kelly Lynns Sweets and Treats says

    September 9, 2018 at 9:31 pm

    I love virtual baby showers! So fun!! And these cupcakes look so chocolatey and decadent but with good got you ingredients! Yum 🙂

    Reply
    • Leanne says

      September 16, 2018 at 9:05 am

      Thanks Kelly! Yes, these cupcakes are the best of both worlds – some decadence with some wholesome ingredients!

      Reply
  4. Erin @ The Speckled Palate says

    September 9, 2018 at 10:24 am

    Leanne! These cupcakes are absolutely GORGEOUS and include so many things I love–zucchini, chocolate, gorgeous frosting and sprinkles! Seriously. So good, and I feel so flattered that y’all got together for this sweet surprise!

    Thank you so much for participating in this shower to welcome Baby Speckle—she and I feel so loved and supported! Now if there was a way for us to share all this food via the Internet so I could have a bite of everything, that would be amazing…

    ★★★★★

    Reply
    • Leanne says

      September 16, 2018 at 9:04 am

      Thanks Erin! I was happy to participate and celebrate the soon-to-be arrival of Baby Speckle! And yes, wouldn’t it be amazing to actually share all of this food! What a shower that would be! Hope you’re doing well!

      Reply
  5. Lizzy says

    September 7, 2018 at 1:14 pm

    Love this virtual baby shower! How cute- and such great recipes. And these cupcakes are just so darn pretty! That icing recipe looks perfect !

    ★★★★★

    Reply
    • Leanne says

      September 7, 2018 at 7:43 pm

      Thanks Lizzy! I wish it was an in-person shower so I could enjoy all the delicious eats! Have a great weekend!

      Reply
  6. Marisa says

    September 7, 2018 at 1:49 am

    I too prefer the cooler temperatures and LOVE Fall baking! These are such cute cupcakes and that coconut whip sounds heavenly…looking forward to trying!

    Reply
    • Leanne says

      September 7, 2018 at 7:42 pm

      Thanks Marisa! Fall is just so cozy! Love cooking and baking with all the fall produce and spices. Enjoy your fall baking!

      Reply
  7. Marie says

    September 7, 2018 at 1:10 am

    These are the cutest little cupcakes. I’ve never tried zucchini in cakes before but it looks like it makes them very moist so I definitely have to give these a try.

    Reply
    • Leanne says

      September 7, 2018 at 7:40 pm

      Thanks Marie! Zucchini really keeps them moist. Baking with zucchini is definitely worth a try! Have a great weekend!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Find a Recipe

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Healthier Desserts
Dairy-Free Recipes
Gluten-Free Recipes

Search by Recipe Category

Popular Posts

  • Overhead view of air fryer tortilla chips arranged in bowls with dips, beer and jalapenos surrounding it. How to Make Air Fryer ...
  • Three bowls of air fryer carrots arranged on a white surface. Air Fryer Carrots (Three Ways)
  • Air Fryer Salmon Patties on a pink plate with some fresh greens. Air Fryer Salmon Patties

Copyright © 2021 crumbtopbaking.com - Privacy Policy & Terms of Use

This site uses cookies. By using this site, you agree to our use of cookies. Click here for more information.