• In a medium bowl, whisk flour, baking powder, baking soda, cocoa powder, cinnamon and salt together.
• Using a large bowl, beat sugar, oil and vanilla together, then add eggs, one at a time, until nice a creamy
• Add dry ingredients to wet ingredients, stir until combined.
• Slowly add milk, stir and then add grated zucchini. Stir.
• Spoon into prepared muffin tin or cupcake liners.
• Fill ⅔ full and bake for 20-24 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven and place cupcakes on a wire rack to cool completely.

For The Dark Chocolate Frosting

• In a medium bowl, add melted butter and stir in dark cocoa powder.
• Next, add powdered sugar, milk and vanilla. Mix on low speed until combined.
• Frost cupcakes once they have cooled completely.