Chilli, cinnamon courgette chocolate cupcakes are a great way to sneak some extra veg into your diet. You can barely detect the courgette and the spices add both warming and sweet notes. Top them with a light chilli chocolate ganache for a special occasion.
It was a friend’s wedding, so of course I had to make cake. Not THE cake, I hasten to add, intricate decorations are not my thing. But I thought I’d make some cupcakes for the day before the big event when friends and family were due to arrive in droves.
As the courgette season was in full swing, we had a veritable stock pile of these amazingly prolific veg – green and yellow both. So in addition to a few of these tied up with a bow as part of the wedding present, courgette had to find its way into the cakes somehow. I hummed and hahed and looked at a few recipes.
My aunt had recently sent me a link to the Good Food version of a chocolate and courgette cake, I had a look at the one in my Green and Black’s book, the one over at Browniville Girl and the vegan one I made a few weeks ago. These all went into the melting pot with an extra addition of chilli. And, ta dah, they came out as these chilli, cinnamon, courgette, chocolate cupcakes. Or as CT termed them, C4 cupcakes.
Courgette Chocolate Cupcakes with Chilli & Cinnamon
The courgette provides bulk and makes the cakes deliciously moist.
Luckily there was enough left over to make an additional mini loaf or I wouldn’t have managed to taste these courgette chocolate cupcakes. And in the interests of quality control and reporting on my blog, I do like to try things where possible 🙂
I was slightly concerned about the level of chilli heat. Not everyone has chilli sauce on their toast for breakfast after all. But on tasting, it turned out to be just right, a perceptible warmth that would have been quite hard to identify without prior knowledge.
Presentation was sorted by a brilliant tip from CityHippyFarmGirl. She suggests we check out charity shops for suitable containers to present food gifts in. Although not quite what I had in mind, the silver tray I found showed off the cupcakes effectively, although it’s hard to tell from the photograph which is by no means one of my best.
These courgette chocolate cupcakes were really rather yummy and I tried not to look too pleased with the positive feedback I received.
Homemade Chilli Liqueur
Chilli liqueur is a lovely way to add a touch of chilli to things like chocolate ganache. It’s great for cocktails too.
I make it by marinading some chillies, a cinnamon stick and some sugar in vodka for quite a long time. Weeks is better than days and months are better than weeks. Place a tablespoonful of sugar in a jar with 200ml of vodka, a cinnamon stick and some dried chillies. The number will depend on how potent your chillies are. Seal the jar and give it a good shake. Leave in a cool dark place for as long as you can. Just give the jar a shake occasionally.
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Thanks for visiting Tin and Thyme. If you make these chilli, cinnamon courgette chocolate cupcakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Courgette Chocolate Cupcakes. PIN IT.
Courgette Chocolate Cupcakes – The Recipe
Courgette Chocolate Cupcakes with Chilli & Cinnamon
Ingredients
Cupcakes
- 175 ml sunflower oil
- 2 large eggs (I used duck eggs)
- 150 g brown sugar
- 200 g flour (½ wholemeal, ½ white)
- 40 g cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp ground chilli
- 1 pinch of salt
- 200 g courgettes - grated
Chilli Chocolate Ganache
- 100 ml double cream
- 100 g 70% dark chocolate - chopped
- 1 tbsp chilli liqueur
Instructions
Cupcakes
- Beat the oil, eggs and sugar together in a large bowl until thick, glossy and lump free.
- Sieve in the flours, cocoa powder, cinnamon, baking powder, ground chilli and salt.
- Stir together lightly then fold in the grated courgette.
- Spoon into 15 cupcake cases and bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 minutes. The cakes should be well risen and firm to the touch.
- Turn out onto a wire rack to cool.
Chilli Chocolate Ganache
- Heat the cream in a pan until nearly boiling then pour over the chocolate.
- Stir until smooth then leave to cool.
- Add the chilli liqueur.
- Beat until thick enough to ice the cupcakes, then spread over the top with a palate knife.
- Decorate with little edible gold stars, if you wish.
Different. But I’ll have a go. I’ve tried courgette before in brownies and you really don’t taste it.
How funny. You mention me in the one post I must have missed! Thanks Choclette 🙂
There is a church fete round the corner from me once a year and I am waiting a little impatiently until the next one to find some ‘goodies’. Last year was very good for gorgeous retro finds.
Thanks Lucie, Margaret
Nic – ooh, mashed potato in a cake – what was it like? I vaguely remember experimenting with this as a youth, but have no recollection of what it was like. Will have to try it, with chocolate of course.
FreeRangeGirl – Thank you and hopefully those courgettes will be plentiful again next year. Just about to use up some more in chutney and piccalilli.
what an inspired gift. You’re a very handy gal to know aren’t you :o) I love the BBC Good Food website. I made the gluten free lemon drizzle cake a few weeks ago which was made of ground almonds and mashed potato. I thought of you as I pondered what a chocolate version would turn out like.
Cutie cupcakes! I’m rather taken with the courgette recipe myself- it’s a keeper!
Mmmm, these looks so good! I definitely want to try these 🙂
The cupcakes look really lovely!
Fabulous cupcakes Choclette!
Joanna – thanks. Yes I managed it this time, but not exactly sure how!
Ananda – I really like the chilli and chocolate combination and haven’t come unstuck with it as yet!
Kitchen Maid – well done, you’re a braver person than me. I bet you did a great job though.
Celia – yes I was rather taken with the stars too
Hazel – the chilli is seasonal too, I just didn’t use fresh ones, but we’ve got several ripe ones I’m using at the moment. Chilli and cinnamon are a winning combo in my book – make a great hot chocolate.
Michelle – and did you find the time?
Brittany – it’s really just a matter of getting the right strength of chilli. I love it.
MaryMoh – it’s having too many courgettes and trying to find ways of using them up. They do make cakes nice and moist.
CC – thank you
Jan – thank you. Chilli liqueur is great for adding a teaspoon or two into other drinks. Even I find it a bit much on it’s own.
Liz – those courgettes certainly seem to have appreciated all the rain we’ve had down here. Any good idea on “charity finds” welcome.
Sam – thank you
Pam – thank you. The photo didn’t really do these justice, I didn’t use the right camera.
George – thank you
Oooh they look delightful. Love the flavour combinations.
They look pretty and sound tasty!
great recipe! I’m a great trawler through charity shops for stuff to present food on for feastsandfestivals. and there’s always a surplus of courgettes down here… I love just the prickle of heat a smidgeon of chilli brings..
They sound fabulous! I love the chili and cinamon combination.
Hi thank you for stopping by at my blog which has led me to yours.
A great blog you have here and those cupcakes look good!
LOVE the idea of chilli liqueur!!!
You presented the cupcakes beautifully – I love the tray
Wow, great combination. I’ve never ventured into this creative realm before, but I think I must experiment with the combination of chilli/chocolate.
You are so sweet to make these lovely cupcakes for your friend’s wedding. I’ve never thought of courgette in a cupcake! Love it.
Chocolate and zucchini just work together, don’t they? I found a great recipe that I feel the need to try again, but I’m going to take your suggestion and throw some cinnamon and a bit of chili into it this time. In fact, I must perhaps just find the time today…
What an absolutely fabulous choice of ingredients! I love that you are using seasonal ingredients (well, the courgette!)
I am very intrigued in the sensation of the chilli and cinnamon together, very interesting.
Beautiful, Choc! I loooove the little gold stars…
Hello! These look gorgeous and the recipe is very tempting. I made THE wedding cake for some dear friends earlier this year and it nearly killed me. Cupcakes would have been much easier!
Fantastic and whole lot of heavenly combination…..loved both of your pic wat a adorable cupcakes, I always wanted to try chocolate chili cake but ur recipe is intruding me for quick bake 🙂
Absolutely brilliant, Choclette – your friends must have felt so loved by those wonderful gifts – those cupcakes are beauties. Was that a ganache icing that worked? Yippee!
Thanks Kath – I do hasten to add this was only part of her present.
C – thank you. You’re right it is good to appreciate nice comments and I don’t think I’m in any danger of becoming too smug – I never feel my cakes come out as well as I’d like.
Thanks Chele
Dom – great fan of alliteration, do go on.
Foodycat – the courgettes did get a good laugh. they also got a tub of sourdough starter tied up in a ribbon and a proper present too.
The tray is lovely, and the cupcakes sound interesting (?!) but I LOVE the courgettes as a wedding present!
So lovely, what a strange but inspired gift…. and your trip to Ghent looks so good… but enough with the alliteration already!
They look lovely, especially with the gold stars on the top. I don’t think you should hide your pleasure at positive feedback, but I know what you mean, I generally try not to look too much like a cheshire cat!!!
What a good idea to look for presentation boxes and so forth in charity shops – must remember that one!
Well done – they look great!
What a lovely wedding present and what a lucky friend.