Chocolate courgette fairy cakes with chocolate icing

    40 min

    Chocolate and courgette fairy cakes with nuts - what could be better? Children will never know they're eating anything but chocolate. Use pecans in place of walnuts if you like.

    232 people made this

    Serves: 24 

    • Fairy cakes
    • 3 eggs
    • 375g (13 oz) dark brown soft sugar
    • 225ml (8 fl oz) vegetable oil
    • 50g (2 oz) plain chocolate, melted
    • 250g (9 oz) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225g (8 oz) grated courgette
    • 100g (4 oz) chopped walnuts
    • Icing
    • 50g (2 oz) butter
    • 50g (2 oz) cocoa powder
    • 5 tablespoons milk, or as needed
    • 1 teaspoon vanilla
    • 450g (1 lb) icing sugar
    • Garnish
    • 50g (2 oz) walnut halves

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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, filling the cups 2/3 full.
    4. Bake for 20 minutes or until a skewer inserted into the centre of a fairy cake comes out clean. Let cool in tins on rack for 10 minutes. Remove from tins; let cool completely.
    5. While fairy cakes are cooling, prepare the chocolate icing. In a large bowl, beat butter and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in icing sugar until desired consistency is achieved. Adjust with more milk or icing sugar if necessary.
    6. Spread cooled fairy cakes with chocolate icing and garnish with walnut halves.

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    Reviews in English (190)


    Altered ingredient amounts. I used an extra 3 tbsp of milk (8 tbsp total) for the buttercream icing and I used 100g of currants instead of the nuts for inside the buns as my son is only young.  -  07 Oct 2010


    These were great, really moist. They kept well for a few days. Wasn't so sure on first taste but 2nd taste was great. Icing really made them yum!! My little girl loved them too - a sneaky way to get veg in!  -  06 Mar 2011


    They were very easy to make and incredibly moist. I don't know what I did though as I used the given measurements but somehow managed to make 36 cakes! I would definitely make again although may use less of the ingredients next time!  -  17 Apr 2009