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Coconut-Cocoa Zucchini Cupcakes

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“The explosion of coconut is balanced by a rich chocolate to make an irresistible combination. I made a batch of 24 of these on Saturday. By Sunday afternoon, they were all gone. Apparently, my kids and their friends couldn't control themselves. It didn't occur to me to tell them "don't eat all of them". Now I know!”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F with rack in center of oven. Use cooking spray to line cupcake pans.
  2. In a large mixing bowl, whisk together oil sugar, eggs, yogurt, zucchini, and vanilla (from the "cupcakes" part of the ingredients).
  3. Using a fine mesh strainer, sift flour, cocoa powder, baking powder, and baking soda into the bowl with the wet ingredients. Using a wooden spoon, stir in semisweet chocolate.
  4. Scoop batter into cupcake pan. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out cleanly. Allow cupcakes to cool completely before adding frosting.
  5. For the Frosting: Using a blender or a stand mixer with a whisk attachment, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
  6. Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
  7. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).

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