To make the cupcakes:

1. Preheat the oven to 350 degrees (F)
2. Combine the wet ingredients (butter, eggs, vanilla extract, almond milk, zucchini) in a magic bullet or blender and blend for 20-30 seconds or until smooth.
3. Combine the dry ingredients (almond flour, coconut flour, sweetener, cocoa powder, salt, baking powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.
4. Pour the wet ingredients into the dry ingredients and stir until the liquid is absorbed and a thick batter is formed.
5. Spoon the batter evenly into 8 cupcake liners or greased tins.
6. Bake at 350 degrees (F) for 22 minutes. Remove and cool before frosting.

To make the frosting:

1. Combine the softened Mascarpone cheese, sweetener, coffee extract, vanilla extract, and cocoa powder in a small bowl and mix gently with a fork until smooth. (Don’t mix too aggressively or your Mascarpone will separate!)
2. In a large bowl, beat the heavy whipping cream until stiff.
3. Mix 1/3 of the whipped cream gently into your mascarpone mixture until smooth.
4. Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.
5. Spread or pipe onto your cooled cupcakes.
6. Chill to store, but these are best served at room temperature.