Indulge in these delicious, moist gluten-free Halloween chocolate zucchini cupcakes, topped with creamy cream cheese frosting!
Indulge in a Spooktacular Treat This Halloween!
These gluten-free chocolate zucchini cupcakes are a delightful treat that boasts both moisture and flavor. The combination of chocolate and zucchini creates a rich, satisfying dessert that is sure to please anyone, regardless of dietary preferences. Once the cupcakes have cooled, frosting them adds an extra layer of indulgence, making them perfect for any occasion.
For those who wish to enjoy these cupcakes later, they can be stored in the refrigerator or even frozen in a container for up to three months. Allow them to thaw at room temperature before serving, ensuring that the cupcakes maintain their deliciously moist texture. This makes them an excellent option for meal prep or for special events, allowing you to have a delightful dessert ready whenever you need it.
Indulge in Spooktacular Delights: Sinfully Rich Cupcakes That Haunt Your Taste Buds!
Hey everyone thank you for watching my channel my name’s Amanda and today we’re going to make gluten-free Halloween chocolate zucchini cupcakes with cream cheese frosting let me tell you these are so delicious they are mouthwatering so super moist just so soft and delicious my family absolutely loved these and I wanted something fun for.
Halloween and I had the cutest sprinkles to go on top plus you would never have known there were zucchinis in this this Garden season I had a lot of zucchinis and so I shredded mine up and I froze mine in a four cup form so literally there is a video that I have on it um and you can watch how I did that so you can freeze yours and they’re.
Perfect for baking so each one of these little Mounds is a 4 cup and I need a total of three cups so we’re going to go ahead and use 12 of these and I pulled these out early so I could let them thaw before I use them so I’m going to let these thaw completely before I go ahead and start adding all the other ingredients in to the recipe but you can.
Just go ahead and shred a zucchini up but you need a total of three cups and do not drain the liquid you want the liquid because there is no eggs in this recipe and this is what helps make it nice and soft and moist my shredded zucchini Mounds are almost done being thawed so go ahead and preheat your oven to.
350° and you’re going to need 1/2 cup of vegetable oil now add 1 and 1/2 cups of white sugar add 1 tbsp of vanilla extract now blend until the ingredients are nicely mixed together it will be kind of like a grainy sand but it will be wet so just make sure they’re nicely mixed together.
This recipe I am using gluten-free flour with it and we are using King Arthur Banking Company gluten-free measure for measure flour it’s my favorite that I love to use when I make my gluten-free things it’s perfect and for this recipe we need two cups of it now add 1/2 cup of cocoa powder add 1 and 1/2 TP oons of baking.
Soda 1 teaspoon of salt now that we have added those ingredients we’re going to go ahead and mix everything nicely until it’s all Incorporated and mixed very well and it will be extremely dry because we don’t have any um eggs or anything like that in this but that’s okay just keep mixing until all the.
Ingredients are nicely mixed together and don’t worry it’s okay that it looks dry we will be adding in the zucchini soon here is what it should look like after you mix those together again it’s okay that it looks dry It’s Perfectly Normal it is now time to start adding in our shredded zucchini into our mix again I am using shredded up zucchini that I.
Had saved for my garden this summer and I needed to use this up so I made mine into a 4 cup Mound and you can watch my video on how to do that it’s perfect I love that you know instead of feeling so overwhelmed with so many zucchinis I just literally shredded mine up and it was perfect but anyways mine are almost completely unthawed some are just a.
Little bit Frozen but I’m going to go ahead and break it up and I’m going to make sure that I do reach my 3 cups amount that I need for this recipe and again you can just get a zucchini from the grocery store and shred it up yourself when I have bought zucchinis in the past I always found that I really liked get in mine from Aldi’s their.
Prices were great um I haven’t bought any zucchinis recently because you know Garden season just ended and just using some things up from the garden but anyways let’s go ahead and completely um shred these up and see that it reaches the three cups that I need I am going to go ahead and add in the liquid because we definitely need.
Liquid for this recipe so when you do stret your zucchini don’t drain it keep the liquid you want that this helps make these cupcakes super moist I am super close to three cups and it’s perfectly fine that it’s just a smidge under it will still work out and it’ll be great now we’re going to go ahead and add this into our mixture and we’re going to go.
Ahead and mix it together now take your electric mixer and mix it until all the ingredients are mixed nicely and this is where um your batter is not going to be dry anymore it’s going to be perfect so um just mix it nicely together I don’t want to waste any of that good stuff on my mixing blades so shaking it off didn’t really help that.
Much so just take your hands and just remove the extra um shredded zucchini from it so cuz I mean that’s so healthy and and I grew it for my garden so I don’t want to waste any of that um just easily remove it and then we’ll be good not only are the cupcakes super moist but we’re going to add in 1 and 1/4 cups of chocolate chips it’s going to be so.
Tasty don’t skip out on this part cuz you’re going to absolutely love it especially when you have one cupcake when it’s nice and warm coming out without the frosting on top it’s still really good so go ahead and add in 1 and 1/4 cups of chocolate chips and we’re just going to go ahead and mix this in instead of taking the electric mixer to.
It now that our batter is all nicely mixed together we’re going to go ahead and take some silicone muffin cups and we’re going to go ahead and put it in our muffin tray I absolutely love using silicone muffin cups that’s perfect I also like to take some Pam spray and spray the inside of it so that way they.
Come out easily plus it also makes it perfect for when you are cleaning them up and washing them and putting them in the dishwasher it helps tremendously so those are all nicely sprayed and we’re going to go ahead and start scooping in the batter I also like to take a measuring cup and spray it with more Pam spray as well so that way the batter.
Glides out nicely and I’m using a four cup for this and just filling them up and that way they’re perfect in size first muffin tray is done we definitely need a second one so we’re going to repeat the steps of using the muffin tray Ling it with the silicone muffin cups and then spraying the down and then again filling up the muffin.
Cups with the batter the recipe ended up making a total of 22 cupcakes now that they’re done we’re going to go ahead and put them in the preheated oven of 350° and it says to bake it to 20 to 25 minutes mine took 22 minutes so use your judgment call on you know when you insert your knife or toothpick and that.
It comes out nice and clean it’s fine and if it comes out with crumbs on it you just don’t want a wet batter on the knife or toothpick but look how nice those look I love how mfula muffin cups for a while because I didn’t want to you know remove them while they were hot and then let them cool on like a cooling rack I just let.
Them cool right in the silicone muffin cups in the muffin trays and I think I let them like cool for a good 40 minutes and then removed them but they are perfect so perfect I love how perfect these look they look nicely shaped they are just so nice and soft but so tasty and super moist we’re going to let these cool down and we’re going to go ahead.
And start on the icing for the cream cheese frosting you’re going to take a half a cup of butter that is softened to room temperature I pulled this out early in this morning so that way it could definitely be nice and soft so we’re going to go ahead and add that we’re also going to go ahead and add 8 oz of cream cheese as well make sure that this.
Is soft and that you have let it sit out for room temperature to get nice and soft I brought this out as well in the morning I am using my kitchen aid stand mixer if you don’t have one of those you can use just an electric mixer and we’re we’re going to go ahead and mix these two until they are nice and creamy and well combined and you want to make sure.
That it’s lump free I let mine whip for a good few minutes until it was nice and smooth I scraped down all the sides and then I gave it another Whip and that way it Incorporated everything on the side nicely too now add one teaspoon of vanilla extract add a 4 teaspoon of.
Salt now we’re going to mix again until those ingredients are nicely combined into the cream cheese and butter mixture lastly we’re going to go ahead and add four cups of powdered sugar but you’re going to want to go ahead and slowly gradually add it in and what I like to do is add one cup in at a time and then mix it in and continuing doing.
That until I get a total of four cups completely combined into the cream cheese butter mixture I am adding my last cup of powdered sugar in and I’m going to give it a really nice good blend that way everything is mixed nicely together it’s all nicely blend it I’m just going to scrape down the sides so.
That way we get everything in that we need for icing our cupcakes I am using a decorating bag and an open star tip to decorate the cupcakes with I’m going to go ahead and take the open star tip and put it all the way at the end of the decorating bag I’m not going to cut the tip of the bag yet we’re going to go ahead and put the.
Decorating bag in my glass cup that I have on the counter here and we’re going to fold over the edges of the bag so that way we can scoop the icing into the bag nicely once we have our icing in then we will cut our tip of the plastic tip I’m going to go ahead and shake my whisk so that way I can try to get as much icing off as possible because we.
Have 22 cupcakes to decorate normally I use gallon Ziploc bags when I do um icing uh just because it’s what I have on hand but I actually got some decorating bags to try out so we’re going to see how this goes I haven’t used one in years I literally I’ve always just really used the gallon.
Ziploc bags but I’m going to go ahead and scoop in this icing and we’re going to go ahead and give it a shot I’m going to go ahead and cut the plastic tip to the decorating bag and then just massage the star tip down to the bottom and more of the icing and massage it down as well it was definitely very different.
Using the decorating bag compared to being used to the gallon zip Block Bag but definitely massage down the icing as you go and just kind of do like a circular motion with the tip while squeezing to get out your icing just refill your decorating bag with icing as you need and then just massage the icing down or give your bag a good.
Shake and then just continue swirling the icing on top of the cupcakes I wish I would have realized that when I was filming that my arm was in the view of me icing the cupcakes that way you could have really seen how I swirled the icing on the Cupcake I was definitely crunching on time um it was getting close to picking up my kids from.
School so I definitely needed to get these done but anyways here you can finally kind of see me swirling it on these last four cupcakes here um but definitely just go in a circular motion and then just squeeze as you’re um doing the circular motion definitely by like these last four I got a little bit better using this decorating bag I’m so.
Used to using the gallon Ziploc bags but these are nice because it it does come out nice and smooth once you get really like the rhythm of doing it I have these really cute fun festive sprinkles that I got from Walmart and I used them in a previous video that I made donuts and I put those on top I still had quite a bit left over so I.
Thought this would be really neat to make these very fun and festive for Halloween for my kids by just adding these sprinkles on top of the icing it’ be really cute for the kids they’ll love it wish that there were more cute little eyeballs in this I know I used quite a bit of them when I did the donuts but.
They were really cute the kids love the little eyeballs on these once I am done decorating these before I go to get my kids from school I’m going to be putting these in the refrigerator so that way they are perfect for when we do get home and done with running errands I love how cute these turned out the kids are going to be so excited for.
These they’re going to be perfect and I’m also going to freeze some of these because I know we can’t eat all of these so what I’m going to do is just take a container and then just put them in there that way there’s enough room so that the icing doesn’t get squashed down in it and then just put them in the freezer and they’ll be good for up to 3.
Months but when you do want to have one just let it Tha at room temperature and then you can enjoy it and it’ll be so tasty it looks so tasty mhm wow that’s incredible super tasty super moist it’s amazing.
mhm yum thank you so much for watching guys I hope you guys enjoyed what I made they’re super tasty they’re gluten free and there’s zucchini in it my family absolutely loved it I didn’t tell my husband there was zucchini in it but he loved it please subscribe and I hope you.
Guys have a great day and a wonderful Halloween bye
