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1
Measure into the bowl of a stand mixer or mixing bowl the first three ingredients; margarine, oil and brown sugar.
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2
Blend these ingredients until well blended, then add 3/4 cup of silken tofu.
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3
Mix well.
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4
Add 2 teaspoons vanilla extract.
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5
Shred zucchini and add to the mixing bowl.
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6
Set aside.
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7
Measure dry ingredients; cake flour, cocoa, salt, cinnamon, baking powder, and baking soda and mix together with a fork.
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8
Begin adding 1/2 of the dry ingredients and 1/2 of the almond milk to the creamed mixture that you have sitting in the mixing bowl.
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9
After these ingredients are incorporated add the remaining almond milk and dry ingredients and blend well.
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10
Measure equally into 24 standard cupcake pans lined with paper liners.
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11
Bake in a 350 degree F oven for 16-18 minutes.
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12
The cupcakes should spring back when touched or when a tooth pick is inserted and comes out clean.
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13
Cool before frosting.
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14
For the buttercream:
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15
Combine 1/2 cup vegetable margarine, 5 ounces of semi sweet chocolate chips, 2 ounces of bittersweet chocolate and 1 ounce unsweetened bakers chocolate in a microwaveable bowl.
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16
Melt on high for 1 minute, stir and then repeat in 30 second heat intervals until melted.
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17
Should be 2 minutes to 2 1/2 minutes total.
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18
Mix chocolate until smooth then let cool to room temperature.
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19
In a mixing bowl combine confectioners sugar and almond milk and blend.
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20
When chocolate mixture reaches room temperature add vanilla extract and chocolate to the milk mixture and blend.
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21
If the chocolate is too warm it will appear loose, so allow the mixture to cool then re-whip before icing the cooled cupcakes.
