Healthy Chocolate Cupcakes


  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 12 cups applesauce


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  2. In another bowl, combine the flour, cocoa powder, baking powder, baking soda and salt; add to the creamed mixture alternately with first cup of applesauce, beating well after each addition. Fold in zucchini and carrots. (*My zucchini was frozen, so I drained off the excess liquid and needed all 2 cups of applesauce. See how watery your vegetables are before deciding how much applesauce to use. It should be a thick cake consistency that you can easily spoon off onto the muffin tin.)
  3. Fill paper-lined muffin cups three-quarters full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  4. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely before frosting.
  5. Frost with Cherry Buttercream Frosting recipe.