My daughter Poppy used anniversary day here in the north of NZ to make use of the many courgettes we have growing in the garden. Our kids won't eat courgettes, they declare loudly they don't like them. However they were heard to say "you can't even tell there's courgette in here" And they're right, unless you were told, you'd struggle to guess. The grated courgette adds a wonderful moistness to the cupcakes.
1 medium courgette aprx 120g (leave the skin on if they're spray free)
85g milk chocolate
2 Tbsp cocoa
50g brown sugar
90ml vegetable oil
1/2 tsp baking powder
1/4 tsp baking soda
handful chopped walnuts
I've labelled this recipe with the tag "healthier option. It's a healthier option UNTIL you put the cream cheese icing on top. They make a great muffin, which kids will adore. With the addition of the icing, they're scrumptious.
Preheat oven to 180C. Line a cupcake pan with 12 liners. Grate the courgettes, discarding any liquid. Over a double boiler melt chocolate and allow to cool slightly.
Place the eggs, sugar and oil in a large bowl and whisk together. Sift in flour, baking powder, baking soda and cocoa. Stir gently until just mixed. Stir in courgettes and pecan nuts. Fold in melted chocolate. Spoon mixture in to cupcake liners. Bake 20 minutes.
250g block cream cheese
2 tsp vanilla
1/4 cup cocoa
3 1/2 cups icing sugar.
Cream together butter and cream cheese, add vanilla. Stir together cocoa and icing sugar, add 1 cup at a time, beating well with each addition. Ice cupcakes when cool.