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Chocolate Zucchini Cream Cheese Cupcakes

5 from 2 votes
Print Recipe
Servings 15 cupcakes

Ingredients
  

  • cream cheese layer
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • cake
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 6 tbsps milk
  • 1 cup shredded zucchini, squeezed dry
  • 2 tbsps cocoa
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup flour

Instructions
 

  • Beat cream cheese several minutes until fluffy. Add sugar and egg. Beat until smooth. Set aside.
  • (Squeeze out zucchini by hand in a paper towel to remove most of the excess moisture. )Whisk together oil, eggs, zucchini, milk and vanilla.
  • In a separate bowl, stir together cocoa, flour, sugar, baking powder, baking soda.
  • Mix wet and dry together. Fill cup liner 1/2 way with batter. Top with 2 tbsp cream cheese mixture. Bake at 350 degrees until inserted toothpick comes out clean, about 25 minutes.