Dark Chocolate Zucchini Cupcakes Filled with Goodness

Dark Chocolate Zucchini Cupcakes

Cupcakes are all the rage.

I confess, I don’t make cupcakes very often. In fact, I generally don’t make cakes and pies unless it’s a special occasion. So the challenge this month for Recipe Redux is to think cupcakes or individual desserts.

I decided to see if I could make a somewhat “healthier” cupcake. However, I wanted to start with the convenience of a package mix. I started with a package of dark chocolate fudge brownie mix. But, instead of 3 whole large eggs, I substituted 3/4 cup of silken tofu (1/4 cup for each egg). And, instead of 1/2 cup vegetable oil, I substituted 1/2 cup unsweetened applesauce.  I also added 1 medium zucchini, shredded, to the uncooked batter. Lastly, I added ground cinnamon to the dry brownie mix as well as to the chocolate cream cheese frosting, as cinnamon is a great complement to chocolate.

Here is a comparison of the brownie mix prepared as directed on the package and my version (with tofu, applesauce,  zucchini, and cinnamon). You can see from the chart, that there is a significant savings in calories, total fat, saturated fat, and cholesterol.

	original brownie mix, prepared as directed w/ 1/2 cup oil and 3 large eggs	dark chocolate zucchini cupcakes (without frosting)	difference
Calories	327	257	70 calories; 21% reduction
Total Fat	19 g	10 g	9 g; 47% reduction
Saturated Fat	4 g	2 g	2 g; 50% reduction
Cholesterol	68 mg	29 mg	39 mg; 57% reduction

 These cupcakes are very dense and sponge-like; not like brownies that tend to be chewier and drier.

 

Here is the complete recipe, including a dark chocolate cream cheese frosting, which is optional.

Dark Chocolate Zucchini Cupcakes

Ingredients:

Cupcakes:

1 19.9 oz. package dark chocolate fudge brownie mix

1 teaspoon ground cinnamon

1-1/4 cups shredded zucchini (1 medium zucchini, about 7 inches long)

1/2 cup unsweetened applesauce

3/4 cup silken tofu

1/4 cup water

 

Chocolate Cream Cheese Frosting:

4 oz. one-third less fat cream cheese, softened

2 Tablespoons unsalted butter, softened

2 cups unsifted powdered sugar

1/4 cup cocoa powder

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions:

Heat oven to 350 degrees. Grease bottom of muffin tins or use non-stick cooking spray.

Combine brownie mix and cinnamon in a large bowl; set aside.

In a medium bowl, combine zucchini, applesauce, tofu, and water; mix to break up tofu into small pieces.  Gently stir zucchini mixture into the brownie mixture, stirring just to blend all ingredients.  Fill muffin cups about 3/4 full. Bake about 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes. Using a butter knife, lift cupcakes from pan. Let cool completely. Store tightly covered.

Frosting: combine all ingredients in a medium bowl. Spread on cooled cupcakes.

Makes 14 cupcakes.

Note: Since most cupcake tins typically make 6 or 12 cupcakes, use greased small custard cups for remaining 2 cupcakes or refill cupcake tin after first batch comes from oven.

Nutrition Information per Cupcake (without frosting):

257 calories, 10 g total fat, 2 g saturated fat, 29 mg cholesterol, 0 g dietary fiber, 4 g protein, and 167 mg sodium.

Nutrition Information per Cupcake (with frosting):

365 calories, 14 g total fat, 4 g saturated fat, 38 mg cholesterol, 1 g dietary fiber, 5 g protein, and 199 mg sodium.

 Cost per Serving: $0.24 (without frosting); $0.41 (with frosting)

Pricing Note: all ingredients were at “regular” prices except the brownie mix which was on sale for $1.49.

Click here to download and print a copy of this recipe.

Be sure to check out these other cupcake recipes.

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