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Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and Topped with Creamy Goat Cheese Frosting

These cupcakes combine moist zucchini, rich chocolate, a silky ganache center and a tangy goat cheese frosting for a sophisticated and satisfying treat. I created this recipe for the Ile de France Cheese Recipe Contest using Ile de France goat cheese in the frosting, and I paired it with Valrhona semisweet chocolate for deep chocolate flavor throughout.

The goat cheese adds a pleasant tang that cuts the sweetness of the frosting and brightens the chocolate in the cupcakes. I used Valrhona semisweet chocolate both in the batter and in the ganache to keep the taste consistent and rich.

If you enjoy these flavors, I’d appreciate your vote—just click the five stars at the bottom of the contest recipe page.

Below is the full recipe for these Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and topped with Creamy Goat Cheese Frosting.

Double Chocolate Zucchini Cupcakes

1 1/2 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
1 tsp baking powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1/4 cup neutral oil
1 tsp vanilla extract
1/3 cup whole milk, room temperature
1 cup shredded zucchini, squeezed dry if very wet
3.5 oz Valrhona semisweet chocolate, chopped into chunks

1. Preheat oven to 350°F (175°C).
2. Line cupcake pans with 18 paper liners.
3. In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
4. In a large bowl, cream the butter until smooth. Add the sugar, then beat in the eggs one at a time. Mix in the oil and vanilla until combined.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two additions (flour, milk, flour, milk, flour), mixing until just combined after each addition.
6. Fold in the shredded zucchini and chocolate chunks until evenly distributed.
7. Fill the liners about two-thirds full and bake immediately.
8. Bake for 15–18 minutes, or until a toothpick inserted near the edge (not the center) comes out with a few moist crumbs. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Creamy Goat Cheese Frosting

5 oz Ile de France goat cheese, chilled slightly
3 oz cream cheese, room temperature
3 cups confectioners’ sugar, sifted and at room temperature
1/2 tsp vanilla extract

1. Beat the goat cheese, cream cheese and vanilla in a large bowl until smooth and creamy.
2. Gradually add the sifted confectioners’ sugar, mixing between additions and scraping down the bowl until the frosting reaches a spreadable consistency.

Chocolate Ganache

2 oz Valrhona semisweet chocolate, chopped
1/4 cup heavy whipping cream
3/4 cup confectioners’ sugar

1. Place the chopped chocolate and cream in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, use a double boiler.
2. Stir in the confectioners’ sugar until the ganache is smooth and pourable. If needed, warm slightly to reach a squeezable consistency.
3. Transfer the ganache to a small squeeze bottle or piping bag for filling the cupcakes.

To assemble

• Use the tip of the squeeze bottle or a small paring knife to make a cavity in the center of each cooled cupcake. Squeeze in ganache until it begins to show at the surface.
• Spread or pipe the goat cheese frosting over each cupcake.
• Garnish with any leftover chocolate pieces or a light dusting of cocoa if desired.

Enjoy these cupcakes as a balance of rich chocolate, moist zucchini and bright, creamy goat cheese frosting.

If you like this recipe, please consider voting in the contest by clicking the five stars on the recipe page.

Thanks for reading and baking along!