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Substitute Fustini's Blood Orange olive oil for a more intense citrus flavor.
Preheat oven to 325 degrees F. Line 24 standard muffin cups with liners or spray with non-stick spray and set aside.
In a large bowl, mix together zucchini, eggs, sugar, oil and balsamic. Add flour, cocoa powder, baking soda, salt and baking powder and mix to incorporate. Spoon the batter into the prepared cups, filling each about 1/2 full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.
In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder, salt and balsamic. Continue beating until smooth and whipped. Frost cooled cupcakes.
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