If you're into luscious moist cake and rich chocolate buttercream, then I urge you to try this recipe. It's perfect for summer when zucchini is plentiful and at its peak.
Preheat the oven to 325°F. Line a cupcake tin with paper liners (or two tins, if you have them).
Make the cupcakes: In the bowl of an electric mixer, combine the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs one at a time.
Add the sour cream, mayonnaise and cocoa powder. Stir in the flour. Beat until well combined. Fold in the zucchini with a rubber spatula.
Spoon the batter into the cupcake papers 3/4 full. Bake for 20-25 minutes, or until a toothpick tester comes out with a few moist crumbs clinging to it. The cupcakes will puff in the oven as they bake, but will sink slightly when removed from the oven (expect this). Remove the cupcakes from the pan and cool on a wire rack. Cool completely before frosting.
Make the frosting: In the bowl of an electric mixer with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first – keep mixing!). Add the dark chocolate to the frosting and whip on high speed. Add heavy cream a little at a time until the mixture is piping consistency. You may need 1/4 cup or more depending on the cornstarch content of your confectioners’ sugar. Scrape down the bowl and whip again until light and fluffy.
Transfer the frosting to a piping bag fitted with a large French tip. Pipe the frosting onto the cupcakes.
Notes
I recommend using organic zucchini for this recipe since we use the entire vegetable (skin and all!) in this recipe.Summer zucchini is usually bursting with juices, but occasionally you’ll run into a zucchini that’s dry and spongy when you grate it. it gives off little water which is not what we want for this recipe. If you get one like this, toss the zucchini in the compost pile (or feed the birds!) and start with a new one.If making the 13x9-inch cake, increase the bake time to 30-35 minutes.You’ll need an extra zucchini if you plan to make the garnish. Use a citrus zester – the kind with sharp holes to cut the zucchini skin into strands. To make the garnish, wind a few strands around your finger, slide them off and place on top of each cupcake. Do this just before serving so the strands are fresh and crisp.
Keyword dark chocolate buttercream, fresh zucchini