Go Back
+ servings
chocolate and olive oil zucchini cupcakes with salted honey mascarpone // the muffin myth

chocolate and olive oil zucchini cupcakes with salted honey mascarpone + giveaway

As is so often the case with cake, I think that these are better on the second day. You can bake them in advance and keep them stored in an air tight container until the next day. Whether you eat these on the day you make them (still delicious) or the next day (even better!) top with mascarpone at the very last minute.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12


  • 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


  • 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.