Chocolate Courgette Cupcakes with Chocolate Icing


  • 3 eggs
  • 375g dark brown sugar
  • 225ml vegetable oil
  • 50g plain chocolate, melted
  • 250g plain flour
  • 1tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp slat
  • 225g grated courgette
  • 100g chopped walnuts
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice

For the icing

  • 50g butter
  • 50g cocoa powder
  • 5 tbsp milk
  • 1 tsp vanilla
  • 450g icing sugar


  1. Preheat the oven to 180 C / Gas mark 4. Line two 12-cup muffin tins with paper cases.
  2. In a large bowl, beat eggs with sugar for about 10 minutes or until thick and pale. Blend oil and cooled chocolate into the beaten egg mixture.
  3. In a small bowl stir together flour, baking powder, bicarbonate of soda and salt; stir flour mixture into egg mixture until just blended. Stir in courgette and chopped nuts. Spoon batter into prepared muffin tins and bake for 20 minutes or until a skewer inserted into the centre of cake comes out clean. Allow to cool completely.
  4. For the icing, in a large bowl, beat butter & cocoa together until combined. Add milk & vanilla; beat until smooth. Gradually beat in icing sugar until desired consistency is achieved. Adjust with more milk or icing sugar if necessary.
  5. Spread cooled fairy cakes with chocolate icing and garnish with walnut halves.

<<< Back to Cakes & Puddings

Theme Settings