Sunday, 13 July 2014

Cheeky Choccy Cupcakes

This week was the pre-school summer fair and as always I made a batch of my Cheeky Choccy Cupcakes. Everyone always marvels that they're made with veggies as they're so deliciously scrumptious but if I can squeeze a credible vegetable into my kids diet, I'm gonna!

Unfortunately I can't take responsibility, they're adapted from my baking bible - Red Velvet and Chocolate Heartache by Harry Eastwood. So let's see how cake and courgettes are clever companions...

vegetable cake, chocolate cupcake

It says it makes 12 but I can always squeeze another few into a second batch


2 medium free range eggs
160g sugar
200 g topped, tailed, peeled and finely grated courgette
90 g plain flour (or white rice flour if gluten free)
100 g ground almonds (beware these cakes contain nuts!)
2 tsp of quality cocoa powder
2 tsp baking powder (you can opt for gluten free variety)
1/4 tsp salt
100g chocolate chips

For the icing
50g unsalted butter
200g icing sugar
50g marscapone cheese
2 tsp quality cocoa powder

You will need:
12 hole muffin tray
Cupcake cases

Oven temp 180C/350F/gas mark 4

Whisk the eggs together with the sugar in a big bowl for 5 minutes. Pop in the courgette and mix again. Then add flour, almonds, cocoa powder, baking powder and salt and mix again. Add chocolate chips and disperse with a spatula.


Fill the cupcake cases by 4/5ths.

Pop in the oven for 20 mins. They will stay flat rather than dome, like a traditional cupcake.

For the icing, whisk the butter till smooth, add 100g of icing sugar to create a paste. Add the marscapone and cocoa powder and refrigerate for 15 mins.

Take the Cheeky Choccy Cupcakes out of the oven, cool for 15 mins and ice, adorn with smarties and geronimo!

Yummy Scrummy, Delumptious, Cheeky Choccy Cupcakes!


Adapted from Mint Choc Chip Cupcakes, p148