Chocolate Cream Cheese Cupcakes are a delightful combination of rich chocolate flavor and the creamy goodness of cream cheese frosting. These moist and delectable cupcakes are a perfect treat for chocolate lovers and are a great way to incorporate some hidden vegetables, making them a guilt-free indulgence.

The history of cupcakes can be traced back to the 19th century, and over time, they have become a beloved dessert enjoyed by people of all ages. Chocolate cupcakes, in particular, have gained popularity due to their irresistible taste and versatility.

Chocolate Cream Cheese Cupcakes take the classic chocolate cupcake to the next level by adding a luscious cream cheese frosting. The addition of shredded zucchini in the cupcake batter not only adds moisture but also provides a dose of nutrients, making these cupcakes a healthier option for dessert lovers.

The use of cream cheese in frosting dates back to the 1870s when it was first mentioned in cookbooks. Cream cheese frosting became popular due to its smooth and creamy texture, which perfectly complements the richness of chocolate cupcakes.

INGREDIENTS

• 2 cups shredded zucchini
• 3 eggs
• 2 cups granulated sugar
• ¾ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon baking powder

For Chocolate Cream Cheese Frosting:

• 8 oz package cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit. Line 24 muffin cups with liners or spray them with non-stick cooking spray and set aside.
2. In a large bowl, mix together shredded zucchini, eggs, granulated sugar, vegetable oil, and vanilla extract. Add all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Stir until well combined. Spoon the batter into the prepared muffin cups, filling them about halfway.
3. Bake the cupcakes for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool on wire racks.
4. To make the chocolate cream cheese frosting, beat the cream cheese and unsalted butter in a large bowl until creamy and smooth. Add powdered sugar, unsweetened cocoa powder, salt, and vanilla extract. Continue beating until the frosting is smooth and whipped.
5. Frost the cooled cupcakes with the chocolate cream cheese frosting using a piping bag or a spatula.

These Chocolate Cream Cheese Cupcakes are a delightful combination of moist chocolate cake and a creamy, velvety frosting. The addition of shredded zucchini not only adds nutrition but also makes the cupcakes incredibly moist and flavorful. These cupcakes are sure to be a hit at any gathering, and the cream cheese frosting adds a delightful tanginess that perfectly balances the sweetness of the chocolate. Enjoy these decadent treats as a delightful dessert or a special treat for any occasion!