1/2 cup softened butter
1/4 cup canola oil
3 eggs
1 1/2 cups packed brown sugar
2 1/4 cups flour
1 cup cocoa powder
1 tsp salt
1 tsp ground cinnamon
3 tsp baking powder
2 cups grated zucchini
1/2 cup low-fat buttermilk (maybe a smidge more)
1 tsp vanilla
1/2 cup swirl chocolate chips
Place everything except the zucchini and chocolate chips into a large mixing bowl. Beat on low for 30 seconds until combined. Beat on medium speed for 3 minutes.
Fold in zucchini and chocolate chips.
Bake at 350 degrees for 15-18 minutes until toothpick inserted comes out clean.
Frosting Ingredients:
3 cups powdered sugar
1 tsp cinnamon
1/3 cup butter, softened
1 tsp vanilla
2-3 tbsp milk
Mix the butter, cinnamon, vanilla, and 1 tbsp of milk in a mixing bowl. Gradually add the powdered sugar. Add more milk a tsp at a time until desired consistency is reached.
Allow cupcakes to cool completely before frosting.
