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Zucchini Raspberry Cupcakes

Posted in : Cake on by : Daphne


2 1/2 cups all-purpose flour1/4 cup unsweetened cocoa powder1 1/2 tsp baking soda3/4 cup butter, softened1 cup white sugar2 eggs1 tsp vanilla extract1/2 cup buttermilk2 cups shredded zucchini1 1/4 cups fresh raspberries1 cup chocolate chips


Preheat oven to 350F (175C). Grease 24 muffin cups or line with paper muffin liners.
Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.