Vegan Chocolate Cupcake

Measure into the bowl of a stand mixer or mixing bowl the first three ingredients; margarine, oil and brown sugar. Blend these ingredients until well blended, then add 3/4 cup of silken tofu. Mix well. Add 2 teaspoons vanilla extract. Shred zucchini and add to the mixing bowl. Set aside.

Measure dry ingredients; cake flour, cocoa, salt, cinnamon, baking powder, and baking soda and mix together with a fork.

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. After these ingredients are incorporated add the remaining almond milk and dry ingredients and blend well.

Measure equally into 24 standard cupcake pans lined with paper liners.

Bake in a 350 degree F oven for 16-18 minutes. The cupcakes should spring back when touched or when a tooth pick is inserted and comes out clean. Cool before frosting.

For the buttercream:

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. Melt on high for 1 minute, stir and then repeat in 30 second heat intervals until melted. Should be 2 minutes to 2 1/2 minutes total. Mix chocolate until smooth then let cool to room temperature.

In a mixing bowl combine confectioners sugar and almond milk and blend. When chocolate mixture reaches room temperature add vanilla extract and chocolate to the milk mixture and blend. If the chocolate is too warm it will appear loose, so allow the mixture to cool then re-whip before icing the cooled cupcakes.