Raspberry Zucchini Cupcakes from Anne

Blog reader Anne sent me a recipe some time ago.  It might have even been a year ago.  The recipe uses raspberries which I have in the garden and zucchini which I also have in the garden.  I figured this was likely going to be a match made in heaven…especially after I read the recipe and saw that chocolate was another featured item in the recipe.

I picked the raspberries and zucchini.  I shredded the zucchini and then started on the recipe.

Just look at that.  Raspberries, chocolate chips, and chocolate chips…YES, please!

20 minutes in the oven and they came out looking like this…

I love that I can see the raspberries…I tried one this way, they were good.

But, adding chocolate frosting and a raspberry on top…now that rocks!

oops…frosting on the fingers.

Here’s the recipe:

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons soda
3/4 cup butter softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups shredded zucchini
1 1/4 cups raspberries
1 cup chocolate chips

1. Heat oven to 350.
2. Prepare cupcake paper liners for 24 cupcakes.
3. Whisk together the first 3 ingredients.
4. Beat butter and sugar until light and fluffy.
5. Add eggs one at a time.  Beat well between.  Add vanilla with the last egg.
6. Pour in flour mixture alternately with buttermilk, mixing until just incorporated.
7. Fold in zucchini, raspberries, and chocolate chips just enough to combine.
8. Fill cups 3/4 of the way full.
9. Bake 20 minutes.

After the cupcakes cooled I frosted them with a chocolate cream cheese frosting.  For that, I took 1/2 stick softened butter and 4 oz of softened cream cheese.  I added 1 teaspoon of vanilla, a half cup of cocoa, and enough powdered sugar to make the frosting a good consistency.  I’m guessing about 2 1/2 cups.

I really liked these but they do have a bit more of a sophisticated taste.  The childcare kids didn’t like them the best as they don’t like a dark chocolate taste and these seemed to have more of a dark chocolate taste.  These taste more like raspberry chocolate truffles that you might get in a box of chocolates.

I liked them…Thanks so much for the recipe, Anne.  I love trying new recipes!  This one was a hit with me!!

6 thoughts on “Raspberry Zucchini Cupcakes from Anne

  1. Kate

    ooh, those sound and look very good. Since I am getting much zucchini from neighbor and sister, these might be a good change from regular zucchini bread. Thanks for sharing.

    Reply
  2. Judith Fairchild

    Sounds good and looks scrumptious. My only problem is I have to watch my sugar intake. Might make them for a potluck though.

    Reply

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