Ingredients

2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup cocoa powder
½ teaspoon salt
¾ cup brown sugar
½ cup canola oil
1 teaspoon vanilla essence
1 teaspoon instant coffee
3 eggs
1 cup cherries, halved and pitted and extra cherries for decorating
1 ½ medium courgettes, grated, skin on
½ cup chocolate chips (optional)

Icing

1 cup icing sugar
1/3 cup cocoa
1 Tbsp melted butter
2-3 Tbsp boiling water

Method

Preheat the oven to 180°C

In a medium mixing bowl sift together the flour, cocoa powder, baking soda, baking powder and salt

In another large mixing bowl beat the sugar and oil until blended

Add the vanilla, coffee and eggs, mixing well between each addition

In another large mixing bowl, combine the halved cherries, courgettes, chocolate chips, and about a third of the flour mixture, and mix well

Add the rest of the flour mixture into the egg batter. Mix until just combined

Fold the courgettte mixture into the batter and stir without over mixing

Spoon the mixture into greased muffin trays, filling each cup to about two thirds full

Alternatively you could use paper muffin cups

Bake for 15-20 minutes or until a toothpick inserted into the centre of the muffin comes out clean

Cool in pans for 10 minutes before transferring onto a rack to cool completely

Mix icing ingredients until smooth. Decorate each cup cake with chocolate icing and fresh cherries