Mexican Chocolate Zucchini Cupcakes with Cocoa Tajín Buttercream
Slightly spiced chocolate cupcakes! Zucchini makes these ultra moist. These are topped with a cocoa buttercream and sprinkled with Tajín chile lime seasoning.
| Servings | Prep Time |
| 18cupcakes | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
For the cupcakes:
- 1box chocolate cake mixI use Betty Crocker Devil’s Food
- the ingredients listed on the boxMine called for eggs oils and water
- 1large zucchini, grated
- 1/2teaspoon ground cinnamon
- 1/2 teaspoon cayenne
- 1/2teaspoon salt
- 1/2teaspoon vanilla
For the Cocoa Buttercream
- 1cup dark chocolate (chips or squares)
- 1/2cup unsalted butter, room temperature
- 2-5tablespoons heavy cream
- 1teaspoon vanilla
- 1pound confectioners sugar
- 1/2 teaspoon ancho chili powder
- 1/2teaspoon Tajin
- 1/2teaspoon ground cinnamon
- extra Tajin for sprinkling on top
Instructions
- Start the cake mix by preheating your oven to the temperature given on the box. Then shred the zucchini. If you have a food processor you can make really fast work of this.
- Make mix according to package directions with the egg, oil and water, but add the spices to the mix before mixing. Gently fold in the zucchini until evenly mixed.
- Pour into a greased cupcake pan about 2/3 – 3/4 full. Bake according to package directions but start checking them early. Mine take 14-19 minutes. You’re looking for the edges of the cupcakes to look slightly dry and just starting to separate from the sides of the cupcake pan. There might be glossy spots on top but there shouldn’t be any puddles or jiggles.
- Meanwhile, start the buttercream. Combine the butter, 2 Tablespoons cream, sugar, vanilla, and spices with a mixer. Cut up the chocolate (if not using chip form) and microwave 30 seconds at a time until melted, stirring in between each interval.
- Once the chocolate is melted, add it to the buttercream mixture and beat until fluffy and smooth. You might need to add more cream in, a tablespoon at a time, until it smooths out. I’ve used up to 5 tablespoons total, but never needed more than that. Some days it just comes together with less liquid than other days.
- Once cupcakes are completely cooled, spread frosting over the top. Then lightly sprinkle Tajín over cupcakes. Use a light hand from a foot or two high for more even sprinkling. A little goes a long way here.
Recipe Notes
