Today is a big day on The Muffin Myth! Exactly four years ago today I hit publish on my first post with absolutely no idea what would happen next. And what a four years it has been! There have been ups and downs. Celebrations and frustrations. New jobs, and new friends. Broken ankles and broken dishes. I've moved to a new country and learned a new language. And I've finished *two* degrees in nutrition.
This also happens to be my 300th post. Seems like we should celebrate, no?
I've you haven't tried chocolate zucchini cupcakes before, it's time to get into it. It's not just about sneaking vegetables into a dessert; the zucchini adds a ton of moisture. You don't taste it, in fact, it practically melts away. I used olive oil in these cupcakes because I like the way the grassy flavour pairs with chocolate, and I thought it would be a nice complement to the zucchini. There's also tangy buttermilk, whole wheat pastry flour, and the whole mess is studded with dark chocolate chunks.
I wanted to top the cupcakes with with something that wouldn't add a lot of extra sugar to the recipe but that was still delicious and a bit luxurious. Mascarpone with a little bit of honey and sea salt swirled in did the trick, and by did the trick I mean you need salted honey mascarpone in your life right now.
Of course, cupcakes are only as good as the ingredients you use to make them, so when you're celebrating I think it's important to use really good stuff. Your vanilla extract for example, should be the best you can find.
Remember back when I made us homemade vanilla extract? That batch was infused for two months, and the people who I gave it to told me it was the best and most vanilla-ey vanilla extract that they ever did see. Well, unbeknownst to you, I started us another batch, and friends, this stuff has been infusing for Six Whole Months.
To celebrate four years of real food and good friends, I'd like to send one of you a bottle of this six-month vanilla extract. All you need to do to enter is leave a comment on this post. You can gain additional entries by following The Muffin Myth on Instagram, and liking The Muffin Myth's Facebook page. Leave separate comments letting me know you've done that! I'll randomly choose a winner next Sunday July 6th.
Here's to four years of blogging, good food, and good friends. Thanks for being along for the ride, it just wouldn't be the same without you.
You're eating cake my friends! Glorious chocolately delicious cake, with an indulgent smear of mascarpone cheese on top. Yum! Enjoy every bite, and then maybe a salad?
One year ago: Roasted Strawberries + Yoghurt Cake
Two years ago: Chocolate Yoghurt Bundt Cake
Three years ago: Strawberry Birthday Cupcakes
Four years ago: The Muffin That Started It All
chocolate and olive oil zucchini cupcakes with salted honey mascarpone + giveaway
Ingredients
- 1 cup light brown muscovado sugar
- ¾ cup extra virgin olive oil
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 packed cups grated zucchini
- 2 cups whole wheat pastry or all purpose flour
- ¾ cup cocoa powder sifted
- ½ teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 100 g dark chocolate chopped
- 250 g mascarpone cheese
- 1 tablespoon honey
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 350ºF / 180ºC. Line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl mix together brown sugar, olive oil, eggs, vanilla, and buttermilk. Stir in grated zucchini, and set aside.
- In a smaller bowl sift together flour, cocoa, salt, baking soda, and cinnamon.
- Add the dry mix to the wet, and stir to just combine. Fold in the chocolate chunks, and spoon the mixture evenly into the prepared cupcake liners.
- Bake for 25 - 30 minutes, rotating the tin once about half way through. A toothpick inserted into the middle of a cupcake should come out with only a few crumbs attached.
- Let the cupcakes cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.
- While they are cooling, prepare the mascarpone. In a small bowl mix mascarpone, honey, and salt together until well combined.
- Using a spatula, spread a small amount of the mascarpone onto each cupcake.
- Serve immediately.
Evelyn Norwood
Love your new site. Congrats!
Katie Trant
Why thank you! I love it too!
lilystickland
Great blog! Please check mine out it would mean a lot. If you like it please follow.. Xx
themuffinmyth
Thanks Lily! Your space looks great as well.
Katherine
These sound delicious! I think I'll make some tonight with all my zucchini. And that vanilla sounds bomb - I would love a bottle!
themuffinmyth
It's the perfect thing to do with all your zucchini! Let me know how they turn out 🙂
erika
Woowoo!! Four years!!! That's quite the accomplishment! I'm so happy to have found your blog because your Monday round ups are seriously one of my favorite blog series. Always so educational! And your recipes, like this one, are BOMB. Salted honey mascarpone?! I mean...*SWOON*
Now it's my turn to be out of range for your giveaway! But just in case it's not too far to send an amazing bottle of vanilla...I just liked your facebook page (I'm ashamed I hadn't already done it!) and I follow you on instagram, of course 🙂
themuffinmyth
No one is ever out of range for my giveaways! I hate being excluded due to where I live so I make sure to have mine always open to everyone, everywhere!
Thanks for the kind words, Erika! I know you're one of the biggest fans of the WGATW series and your comments always make me so happy!
And yeah, salted honey mascarpone! Get into it!
Shannon Brooks
You have a new follower! When I spotted the Coconut Bacon, OH my goodness!!!! Can't wait to try this. Then I came upon your Chocolate and olive oil zucchini cupcake recipe! All I can say is I can't wait to see what you have planned next!! Congrats on you blog! Sbrooks
themuffinmyth
Welcome Shannon! I hope you try both the coconut bacon (sooooo good!) and the cupcakes (also really good!). Let me know what you think!
ichigocup
Very nice - these look so pretty and chocolate-y! Perfect for using summer's abundance of zucchini!
Liked on FB and following on instagram.:D
themuffinmyth
There is always so much zucchini to deal with at the end of the summer! I love making zucchini bread (I've got a chocolate version with quinoa deep in the blog archives) and these cupcakes too. Yum!
Christianne
And I followed you on Facebook 🙂
Christianne
Love this site and would love to get good vanilla extract! Usually have to ask visiting relatives to bring me some.
themuffinmyth
It is super hard to find good stuff in Sweden! I totally don't understand that vanilla sugar stuff. I also usually pick it up when I'm in Canada, but the home made stuff is easy and sooooo delicious. All you need is vanilla beans and vodka, neither of which are difficult to find here!
Tara
Congrats on all your accomplishments this year Katie! And for always sharing your delicious recipes:) Real food that tastes amazing!
themuffinmyth
Thanks Tara!
Cammy
I've been following you since day 1! 🙂
themuffinmyth
You sure have 🙂
rantsrulesandrecipes
Um Yum.
Do you have to use Muscovado sugar? (Coconut or another OK)
With your permission Im posting this on RantsRulesandRecipes.com!
gorgy photos make me want to lick my screen!
themuffinmyth
I haven't tested the recipe with another sugar so I can't say with any degree of confidence that it will work out if you make a substitution. I've been wary of coconut sugar for its ecological ramifications, though I do know it's lovely for the GI. My philosophy is that treats should be treats and enjoyed in moderation, so I'm ok with a bit of muscovado here and there, and really 1 cup per 12 cupcakes isn't so bad when compared to other recipes!
You're welcome to use a photo and a link to the original post / recipe. Thanks for asking 🙂
SarahT
And... I'm a fan on Facebook. It's a great way to know when you've put up a new post!
SarahT
Congratulations on 4 years, 300 posts, and 2 degrees!! I've been here almost from the beginning, I think, and have received much inspiration over the years. Happy Canada Day and enjoy your poutine!
themuffinmyth
Thanks Sarah! I'm so looking forward to that poutine! I've got authentic cheese curds in my freezer just waiting for those fries 😉
Christine
Congrats!! : ) I would looooove some of that vanilla extract, and this recipe sounds awesome, will try it very soon. I already follow you on facebook, but don't really use instagram. Hopping over to read about smoothies vs juice now - thanks!! And happy Canada day!
themuffinmyth
Thanks Christine! Happy Canada Day to you too!
Carmen
Can't wait to try it out when I have a free weekend. Looks great 😀
Carmen D
Also followed you on FB 🙂
Dandi D
I liked your page on facebook as Dandi Daffyhill.
Dandi D
I followed you on Instagram as fiddlindandi.
Dandi D
This looks like a super yummy recipe! I'm excited to try it!
themuffinmyth
Thanks Dandi! I hope you try it out. Let me know how it goes!
Donna
I have enjoyed coming to know your blog with its thoughtful and evidence based slant upon healthy eating. I have, through reading it over the last few months, been able to implement changes to my diet gradually and knowingly rather than from a place of uncertainty or anxiety. Apart from your recipes, I also enjoy your weekly round-up 'what's good around the web' as I find it helps me to keep a perspective and to remember that there is more than one way of looking at things.
themuffinmyth
Thanks for the kind words, Donna! It's really great to hear that what I'm doing here is helping people. I'm also really glad to hear you like WGTW - there is so much conflicting information out there it can be overwhelming, but I think learning to think critically is the key 🙂
Joanne Smith
I am going to try that. I am drooling thinking about them.
themuffinmyth
Thanks Joanne!
Tessa
The grandchildren are coming in a month. They love chocolate. I think we will have to make a few of these together. Should be a nice little bonding time.
Oh, but we would need the vanilla! 😉
themuffinmyth
Are you growing zucchini in your garden this year? That would be perfect!
Wehaf
Congratulations! I love zucchini in sweet goods; these muffins look delicious.
themuffinmyth
Thanks! I think these lean more towards cupcakes than muffins, especially with the luxurious mascarpone to go with. Yum!
Holly B
Oooh, cool! I've read about making your own, but have never tried! Would love to sample yours 🙂
themuffinmyth
It's really the easiest thing ever, and soooo good! Good luck in the giveaway!
Naomi
Congratulations! Super excited to try these next week!
themuffinmyth
Thanks Naomi! Let me know how they turn out 🙂
Stephanie Milne
Thanks for all the great recipes and information.
themuffinmyth
You're so welcome!
Kathryn
Congratulations on four years blogging and 300 posts! And what a way to celebrate...that salted honey mascarpone sounds like something I need to try asap! I can't wait to see what the future has in store for you : )
themuffinmyth
I was thinking about your home made mascarpone when I made these, Kathryn! I bet that would be a fabulous addition.
lisalivingwell
I am now following you on instagram. lisalivingwell@gmail.com
lisalivingwell
Happy blog anniversary! I've been blogging nearly the same amount of time as you. Would love to win!
themuffinmyth
Time sure flies, doesn't it? I can't believe it's already been four years!
Antonia U. (@health_inspirer)
Happy blogging anniversary, Katie! 4 years is such an incredible achievement, especially as you've been studying/working alongside of blogging!!! I'm so glad we met at FBC and that I got to learn about your blog 🙂 I'm looking forward to many more posts xx
themuffinmyth
Thanks Antonia! I'm glad we met too! And of course, there will be many, many more posts to come 🙂
Devi Duerrmeier
Congratulations Katie. I've loved following your blog, and our whole family enjoys so many of your recipes.
themuffinmyth
Thanks Devi! So glad that your family enjoys them 🙂
Kimberly Walterscheid
I love your blog!!! I love muffins and eating healthy and that's how I discovered it. I have made 9/10 of your muffin recipes that I've pinned to my "muffin board" on Pinterest (waiting for ripe peaches to try out the BC Summer Muffins). Whenever I have company I make the Whole Wheat Ricotta muffins and throw in whatever fruit is in season and I always get rave reviews. In fact, they are going to be the stars of my after-wedding brunch I am throwing in August. My sister-in-law specifically requested them with raspberries! Also, I am super excited to read your paper on artificial sweeteners/diet soda. I have a family member who is hip deep and I'd like to help her out. I hope you publish your findings!
Also I LOVE love love the "Know What You're Eating" at the bottom. I always like to remind myself about what I'm putting in my body.
themuffinmyth
Wow, thanks so much Kimberly! What an honour for my muffins to have a starring role at your wedding brunch!
We are aiming to publish the artificial sweeteners paper, but I may write about our findings a bit here - it's pretty crazy stuff! And I'm glad you like the Know What You're Eating section - there is more good stuff like that coming when I do some renovations to the blog over the summer. Thanks for reading, and for the sweet comment!
Natasha Murphy
I love reading your blog! Very informative...I "liked" you on my FB page 🙂 Would love to win one of those Vanilla Extracts.
themuffinmyth
Thanks Natasha! Good luck in the giveaway!
Jacquelyn
Also, followed/ I followed you on Instagram and liked your Facebook page.
Jacquelyn
Congrats on four years of blogging!
themuffinmyth
Thank you!
Allison
I follow you on Instagram 🙂
Allison
I "like" The Muffin Myth on Facebook!
Allison
These look delicious! I love the combination of honey, sea salt, and mascarpone. Thank you for all you do 🙂
themuffinmyth
You're welcome, thanks for being here! It is a really lovely combination 🙂
Pauline Killam
Hi Katie! Congratulations on 4 years and 300 blogs! Love them all! I am now following you on Instagram & Facebook, but I was already the lucky winner of your fabulous vanilla so time for someone else to win. Keep up the good work! And congrats on finishing your schooling.
themuffinmyth
Thanks Pauline! Lots of things to celebrate right now. I'm glad you enjoyed the vanilla last time 🙂
brendonthesmilingchef
Great blog Katie, I love your styling. Those patterned plates and napkins are beautiful. Keep smiling 🙂
themuffinmyth
Thanks Brendon! I've been working on my styling game, glad to hear it's paying off!
heather straight
Can't wait to try the zucchinin cupcakes. Sounds like a wonderful combination.
themuffinmyth
Chocolate and zucchini go together so well. Let me know if you try them out!
Karen
Also - liked your FB page
Karen
Looks delicious! My grandmother used to make me zucchini chocolate cupcakes but I've never tried that icing before. Looks like I'm going to the grocery store... 🙂
themuffinmyth
The mascarpone frosting is really simple and really delicious, Karen. I hope you give it a try!
Deena Kakaya
I didn't know you had been blogging for so long! And what a lovely celebratory post full of moisture and happy hormone releasing cocoa...i like that the frosting is not loaded with sugar x
themuffinmyth
Yup, four whole years. That basically makes me a blogging grandma, right? I'd hesitate to even call the mascarpone frosting, it's so basic! But it is really lovely with the honey and sea salt.
Deena Kakaya
Blogging grandma! Ha! To be honest it's amazing that you've fit so much into your life xx
Sandra
Congratulations to four years and 300 posts. How did you ever line those two up? Either crazy good planning or crazy stroke of luck 😉 I love zucchini in baked goods and a honey mascarpone icing sounds perfect. So happy to follow along with you on The Muffin Myth, and I hope you have many more years to come 🙂
themuffinmyth
It was a crazy stroke of luck! I love zucchini in baked goods too. So much moisture! The honey mascarpone is really special, it definitely adds a touch of luxury.