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Home » Recipes » Kids Recipes » Veggie Chocolate Cupcakes

Veggie Chocolate Cupcakes

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I’m always looking for ways to get my kids to eat more vegetables. Aren’t we all? I don’t get it. From age one through two, my kids loved peas, carrots, you name it. Then two hit. YUCKY! Fine, you want a cupcake? I’ll give you one of my Veggie Chocolate Cupcakes.

Although not entirely “perfect”, I know at least you’re eating some veggies. Best of all? They have gobbled them up and have never been the wiser. 

cupcakes on clear pedestal

Hidden Vegetable Recipe

This recipe was inspired by Deceptively Delicious by Jessica Seinfeld Chocolate Chip Cupcakes. I love this recipe book!

It has inspired me in so many ways of how to sneak vegetables and other good foods into my children’s diet.

I know not every recipe is perfect. There is dairy and some sweet sugar in this one, but by golly…it has gotten my kids to eat pumpkin and zucchini.

Something I have to nearly fight for if I were to plop it down in front of them no matter if whole, cooked, or otherwise. Not with a smiley face on it.

My two-year-old son isn’t a huge fan of the frosting (he’s never been much for sweet flavor), but my four-year-old daughter loved it.

I have used these without the frosting by freezing them and letting them thaw as more “muffins” to go with their lunch or for breakfast. Even without the frosting, they love them!

cupcakes with white frosting and chocolate chips on the top

If you’re needing some more inspiration on what to keep in the pantry for kids to snack on, check out my Everyday Snacks List for Toddlers and Kids.

Are chocolate chips gluten-free?

Not all chocolate chips are but Nestle chocolate morsels tend to be labeled gluten-free. Be sure to always check the labels.

white frosted cupcakes with chocolate chips on the top

How to Make Veggie Chocolate Cupcakes

  1. Preheat oven to 350°. Fill a 12-cup muffin tin with paper baking cups.
  2. Puree zucchini and add it to the pumpkin in an electric mixer bowl. Add brown sugar, water, oil, and vanilla. Beat until well blended.
  3. Add flour, baking soda, salt into the mixture. Mix well and then slowly add in mini chocolate chips. Mix until chips are blended in, careful not to mash them.
  4. Fill the paper baking cups about half full with the batter.
  5. Bake until the top of cakes can spring back to the touch for about 20 minutes.
  6. Turn cakes out onto a cooling rack and let cool completely before frosting.
  7. For the frosting, beat cream cheese, maple syrup, vanilla, and salt until smooth.
  8. Once cupcakes have cooled, spread frosting over or use a piping bag to decorate. Sprinkle with mini chocolate chips, if desired.
  9. Store in an airtight container at room temperature for two days, or wrap individually to the freezer for up to one month. Let thaw completely before eating.
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Veggie Chocolate Chip Cupcakes. A perfect recipe to sneak in some vegetables to the kids while enjoying a treat.

Veggie Chocolate Cupcakes

Yield: 12 Cupcakes

Veggie Chocolate Cupcakes. Hide the vegetables, but love the sweet. A sneaky way to get kids to eat those veggies and a gluten-free recipe.

Ingredients

Cupcakes

  • 1 15- oz can pumpkin
  • 1/2 cup puree zucchini
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup water
  • 1/3 pure cup canola oil
  • 1 tsp vanilla extract
  • 2 1/4 cup gluten-free flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 cup gluten-free mini chocolate chips

Frosting

  • 1 8- oz package cream cheese
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350°.
  2. Fill a 12-cup muffin tin with paper baking cups.
  3. Puree zucchini and add it to the pumpkin in an electric mixer bowl. Add brown sugar, water, oil, and vanilla.
  4. Beat until well blended.
  5. Add flour, baking soda, salt into the mixture.
  6. Mix well and then slowly add in mini chocolate chips.
  7. Mix until chips are blended in, careful not to mash them.
  8. Fill the paper baking cups about half full with the batter.
  9. Bake until the top of cakes can spring back to the touch for about 20 minutes.
  10. Turn cakes out onto a cooling rack and let cool completely before frosting.
  11. For the frosting, beat cream cheese, maple syrup, vanilla, and salt until smooth.
  12. Once cupcakes have cooled, spread frosting over or use a piping bag to decorate. Sprinkle with mini chocolate chips, if desired.
  13. Store in an airtight container at room temperature for two days, or wrap individually to the freezer for up to one month. Let thaw completely before eating.

Notes

Nestle chocolate morsels tend to be labeled gluten-free.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Norpro 8 Piece Cake/Decorating Set
    Norpro 8 Piece Cake/Decorating Set
  • OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored
    OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored
  • Premium Plastic Mixing Bowls (Set of 3) Sizes: 1.5, 3 & 5 QT - With Non Slip Bottom & Pouring Spout. For Healthy Cooking & Baking, Nesting and Stackable Free Bonus - measuring cup
    Premium Plastic Mixing Bowls (Set of 3) Sizes: 1.5, 3 & 5 QT - With Non Slip Bottom & Pouring Spout. For Healthy Cooking & Baking, Nesting and Stackable Free Bonus - measuring cup
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 344mgCarbohydrates: 47gFiber: 2gSugar: 25gProtein: 5g

Please always check your labels when recreating recipes. While this is a gluten-free recipe, not all ingredients and markets are the same.

© Krystal Chiarolla
Cuisine: American / Category: Kids Recipes
 

 

Filed Under: Dessert, Kids Recipes, Recipes Tagged With: chocolate, Cupcakes, gluten free, Vegetables

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About Krystal

Krystal is a homeschooling mom of two. When she isn't enjoying time in the kitchen, she loves to garden, hike with her family, and perform in her professional voice acting career. Read More…

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