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Chocolate Pumpkin Cupcakes

As you’ve probably noticed, I’m trying to find a few healthier recipes in hopes of getting in shape. Pinterest is my greatest friend and foe. I simultaneously browse inspirational fitness quotes and tempting dessert recipes. lol This post from caught my eye because it claimed to be healthy and chocolatey.  But I had no idea how to prepare a zucchini and needed to look up whether you should peel them or not before cooking. You do not. Also, in some zucchini cake recipes they call for you to drain and squeeze the moisture out of the grated zucchini. This one didn’t, so I wasn’t sure what to do. I drained it but didn’t squeeze it, to see what would happen. My batter looked thick as described so I think it worked out.  I ended up with 12 cupcakes instead of 8, After baking them for 20 minutes these cupcakes were still a little too moist on the inside. I’m not sure if it was the zucchini or if I just need to bake them longer. Taste wise they’re great. I couldn’t taste the pumpkin or zucchini which is wonderful if you’re trying to sneak some veggies into your family’s diet. A couple of my friends, plus my 2 year old daughter tried them and really liked them.

The frosting is really good but thought it was had a bit too much peanut butter flavour for my taste. And the more Greek yogurt you add, the lower the fat content so I added another 1/4 cup of yogurt plus a squeeze of honey and it was yummalicious! I also experimented with making a chocolate laced version which was even better! Just added a teaspoons of cocoa powder to half the icing and it added a hint of chocolate. If you want more chocolate flavour add more cocoa powder and honey or sweetener until you get the balance you like.




Moist Chocolate Cupcakes with Peanut Butter Frosting

For the cupcakes:
1/3 c. whole-wheat flour
1/3 c. white flour
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. cocoa powder
1 tsp. vanilla
3/4 c. brown sugar
2/3 c. pumpkin purée
1 c. zucchini, grated (approx. 2 small zucchini)
1 egg
2/3 c. almond milk (or skim milk)

For the frosting:
1/2 c. natural peanut butter
1/4 c. Greek yogurt
1 tsp. vanilla
1/2 tsp. stevia or other sweetener
Honey for drizzling

For the cupcakes:
Preheat the oven to 375 degrees and place liners in a cupcake pan. Mix together the whole-wheat flour, white flour, baking soda, baking powder, salt, and cocoa powder. Set aside. In a separate bowl mix the vanilla, brown sugar, pumpkin, zucchini, egg and almond milk. Add the flour mixture to the pumpkin mixture and stir until just combined (the batter will be thick). Fill each cupcake liner 2/3 of the way full. Bake for 17-20 minutes, until cupcakes are springy when touched. Let cool completely before icing.

For the frosting:
Stir together the peanut butter, Greek yogurt, vanilla and Stevia. If you prefer a sweeter icing, add more sweetener to taste. Ice the cupcakes right before serving Drizzle honey over top. Due to the lack of fat in the recipe and the Greek yogurt in the icing, if not eaten immediately, the cupcakes should be kept in the refrigerator.

Makes 8 cupcakes.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: Chocolate Zucchini Cake | Heather's Homemade

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