Lemon and courgette cupcakes with chocolate ganache (kids vlog edition)

These little cupcakes have a secret ingredient - courgettes make them lovely and moist. The idea of lemon and chocolate might sound strange at first, but the combination really worked. Here's Frankie to show you how...

Ingredients

• 2 eggs
• 4oz caster sugar
• 1 medium courgette, finely grated (approx. 5 oz)
• 2 lemons
• 4 tbsp sunflower oil
• 6 oz. plain flour (gluten free if desired)
• 1 tsp baking powder (gluten free if desired)
• 1 tsp bicarbonate of soda

For the chocolate ganache

• 2.5 oz. milk chocolate, broken into chunks
• 2.5 fl. oz. double cream
• Edible sprinkles, to decorate

Method

1. Pre-heat the oven to 180C and line a 12-hole cupcake tin with paper cases.
2. Break two eggs into a mixing bowl, add the sugar and beat until light and fluffy.
3. Meanwhile, finely grate the courgette. Leave to drain in a sieve set over a bowl.
4. Finely grate the zest of both lemons and add to the egg mixture. 
5. Add the juice of 1 lemon, straining to catch any pips.
6. Add the oil and beat well.
7. Sift the flour, baking powder and bicarb into the bowl and fold together with a spatula.
8. Fold in the grated courgette.
9. Fill each paper case just over half full with the cake mixture, and place in the centre of the pre-heated oven. Bake for 15 minutes or until golden brown. Set aside to cool on a wire rack.
10. To make the chocolate ganache, place the chocolate pieces and cream in a heat-proof bowl set over a pan of barely simmering water. Stir until smooth.
11. Spoon the ganache onto the cooled cakes and decorate with sprinkles. Place the tin in the fridge to set before serving.