Mini Chocolate Zucchini Cakes with Raspberry Frosting

For the cakes:
Preheat oven to 325ºF.

Mix the milk and the vinegar together and set aside. Sift together cake flour, cocoa powder, salt and baking soda. In a separate bowl, cream butter and sugar. Beat in eggs and vanilla extract. Mix in the dry ingredients and the milk a little at a time, alternating. Fold in the zucchini and chocolate chips. Scoop into jumbo muffin cups (about 2 ice cream scoops worth) and set on a cookie sheet. Bake for about 35 minutes, until an inserted toothpick comes out clean.

For the icing:
Combine the sugar, egg whites and raspberry preserves in a double boiler. Place over 2 inches of boiling water. Mix using a handheld electric mixer until it is light and fluffy, about 7 minutes. Remove from heat and add vanilla extract and a pinch of salt. Continue to beat until frosting is cooled and holds stiff peaks. Transfer icing to a piping bag (or Ziploc bag) and pipe onto cooled cupcakes.