Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
In a large mixing bowl, beat butter, sugar, baking soda, baking powder, salt, and canola oil together until blended. Add in vanilla, milk, and egg. Beat for 2-3 minutes.
Add in flour and cocoa, beat an additional 2 minutes. Fol in zucchini and semi-sweet morsels.
Scoop into cupcake liners until about 2/3 full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
For the frosting, beat butter for 2-3 minutes until pale in color, scraping down the sides of the bowl as necessary. Add in powdered sugar, cocoa powder and milk. Beat 3-4 minutes until fluffy! Pipe onto cooled cupcakes. Sprinkle with chocolate chips and enjoy!
Do not over fill the cupcake liners. Unlike muffins, cupcake tops should be relatively flat so that you can add frosting evenly on top. The liners should be no more than ⅔ full.
If your batter is dry...let the batter sit for about 10-15 minutes after adding the zucchini. This gives it time to set and allow the moisture of the zucchini to come out into the batter.
Let the cupcakes cool COMPLETELY before you add the frosting. I know you'll be excited to taste them but resist the urge to pipe on the frosting too soon. Warm cupcakes will turn the frosting into a goopy, runny mess.
Sprinkle extra chocolate chips on top. The garnish looks great and who doesn't want more chocolate in their life?
This recipe makes a lot of frosting. Be prepared to have leftovers!