Rich, decadent, chocolate cupcakes that are moist and delicious, and made with zucchini.
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.
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.