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.
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 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!
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.
Veggie Chocolate Cupcakes
Cupcakes
- 1 15- oz can pumpkin
- 1/2 cup puree zucchini
- 1/2 cup firmly packed brown sugar
- 1/2 cup water
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup mini chocolate chips
Frosting
- 1 8- oz package cream cheese
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 350°. Fill a 12-cup muffin tin with paper baking cups.
- Puree zucchini and add it to the pumpkin in an electric mixer bowl. Add brown sugar, water, oil and vanilla. Beat until well blended.
- 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.
- Fill the paper baking cups about half full with the batter.
- Bake until top of cakes can spring back to the touch for about 20 minutes.
- Turn cakes out onto a cooling rack and let cool completely before frosting.
- For the frosting, beat cream cheese, maple syrup, vanilla and salt until smooth.
- Once cupcakes have cooled, spread frosting over or use a piping bag to decorate. Sprinkle with mini chocolate chips, if desired.
- Store in airtight container at room temperature for two days, or wrap individually to freezer for up to one month. Let thaw completely before eating.