Chocolate-Zucchini Cupcakes with Buttercream Icing

Ingredients

• 2 oz (60 g) unsweetened chocolate
• 3 eggs
• 1½ cups (375 mL) packed brown sugar
• 1 cup (250 mL) vegetable oil
• 2 cups (500 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) coarsely grated zucchini (about 1 large zucchini)
• 11/3 cup (325 mL) unsalted butter, at room temperature
• 1 tsp (5 mL) pure vanilla extract
• 4½ cups (1.125 L) icing sugar
• 1/4 cup (50 mL) whipping (35%) cream
• 2 drops red food colouring, or as desired
• Cinnamon candy hearts