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...
2 medium free range eggs
200 g topped, tailed, peeled and finely grated courgette
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
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