Reviewed: Feb. 9, 2012

Sturdy but moist, not too sweet brownie-like cupcake studded with a delicious combination of fresh raspberries and gooey chocolate chips in every bite. I completely forgot there was zucchini in them! Taken to nirvana frosted with "Buttercream Icing" (flavored with almond extract) also from this site. I tasted one "for rating and review purposes" and then I had to get me out of the kitchen...

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 10, 2012

These are very good and a great way to get some healthy fruits & veggies in kids. I used 1 cup freshly ground white whole wheat, somewhere between 1/3 cup and 1/2 cup of cocoa,about 1.5 - 1.75 C frozen raspberries, and slightly lesss sugar & chocolate chips than called for. They don't need frosting, we're eating them as chocolate muffins. They'll be great tossed in lunchboxes. If frosted, I would go with maybe a sweetened whipped cream piped inside of them. The only downside is the raspberry seeds stuck in my teeth. Oh well! I will definitely make these again. Update: Made again, increasing the ww flour to 1/2, and replacing 1/2 C of the butter with plain greek yogurt. Also threw in a handful of old fashioned oats. They're great! I made mini muffins, cooking them 12 minutes. These will be regulars at our house.

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Reviewer:

wantabunch

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

just finished, hot outta the oven... children are devouring them!! what would you substitute the sugar with, could you sub honey or agave nectar and how much?

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Reviewer:

Leonie

Reviewed: Oct. 5, 2011

more chocolatey than I wanted.

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Reviewer:

THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

Reviewed: Sep. 19, 2011

These cupcakes are wonderful. My kids loved them, moist and lots of flavor. I made a cream cheese frosting and a chocolate fudge frosting. The raspberries give this cupcake a great flavor along with the chocolate. quick tip for frosting... I used my electric cookie press and the decorating was done in no time! :D

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Reviewer:

myeclecticmind

Cooking Level: Intermediate

Living In: Gardiner, New York, USA

Reviewed: Sep. 6, 2011

These were a huge hit at our last BBQ. Thanks for the recipe!

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Reviewer:

Liz

Reviewed: Sep. 1, 2011

Awesome! Everybody loved these. I used a medium size shred so the zucchini pieces wouldn't be too big and you definitely couldn't tell they were in there. I increased both the raspberries (sliced in half) and chocolate chips.

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Reviewer:

mickeymidd

Reviewed: Aug. 24, 2011

excellent recipe! absolutely delicious! not overwhelmingly chocolatey, just the right balance. I substituted fat-free half-and-half for the buttermilk, and it was phenomenal! :)

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Reviewer:

mandy

Reviewed: Aug. 20, 2011

Sorry but my family was not a fan. There was something that didn't work in the cupcake. I think it was a personal taste thing and not the recipe itself. I thought my boys would woof them down but the cupcakes just sat on the counter.

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Reviewer:

j. tyns

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Aug. 18, 2011

Delicious cupcakes. I know other reviewers have made this point as well, but you can't even tell there is zucchini in these cupcakes. The chocolate raspberry combination is amazing. I topped these with cream cheese frosting, which was the perfect compliment. Perfectly moist, great flavor, wonderful cupcakes!

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5 users found this review helpful