Dessert

Chocolate Fairy Cakes Recipe

ByNoah Steele January 19, 2026January 19, 2026

Introduction

These chocolate fairy cakes are light, fluffy, and packed with rich cocoa flavor. Perfect for any occasion, they’re topped with a smooth and creamy chocolate icing that’s easy to make. Delight your friends and family with these irresistible little treats.

The image shows eleven chocolate cupcakes on a wooden cutting board and a grey surface with a white marbled texture. Six of the cupcakes have smooth, dark brown chocolate frosting swirled on top with a creamy texture, and five cupcakes show the plain textured chocolate cake without frosting. The cupcakes are in shiny golden and white paper liners, with the golden liners mostly at the front and the white liners mixed in. On the right side, there is a white bowl filled with dark brown chocolate frosting and a yellow-handled spatula resting in it. The background is softly blurred with a neutral tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g caster sugar
100g unsalted butter, softened

2 large eggs
1 tsp vanilla paste

80g self-raising flour
2 tbsp cocoa powder

½ tsp baking powder
2 tbsp milk
75g softened butter (for icing)

150g icing sugar
40g cocoa powder (for icing)
2-3 tbsp milk (for icing)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole bun tin with paper cases.
Step 2: In a bowl, beat the caster sugar and softened butter together until the mixture is light and fluffy.
Step 3: Gradually add the eggs and vanilla paste, mixing well until fully combined.

Step 4: Sift in the self-raising flour, cocoa powder, and baking powder, then mix to form a smooth batter.
Step 5: Fold the milk through the batter to loosen it slightly.
Step 6: Spoon the batter evenly into the paper cases and bake for 20 minutes, or until a cocktail stick inserted into the center comes out clean.

Step 7: Allow the cakes to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Step 8: To make the icing, beat together the softened butter, icing sugar, and cocoa powder for 5-10 minutes until smooth and creamy.
Step 9: Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency, then pipe or spread the icing over the cooled cakes.

Tips & Variations

For extra moist cakes, you can substitute half the milk with sour cream or yogurt.
If you prefer a less sweet icing, reduce the icing sugar slightly or add a pinch of salt.
Decorate the tops with chocolate shavings or sprinkles for a festive touch.

Use a piping bag fitted with a star nozzle to create pretty swirls of icing.

Storage

Store the chocolate fairy cakes in an airtight container at room temperature for up to 3 days. Avoid refrigerating to keep them moist. If stored in the fridge, allow them to come to room temperature before serving. These cakes also freeze well, both before and after icing—wrap tightly and freeze for up to 1 month. Defrost overnight in the fridge.

How to Serve

The image shows several chocolate cupcakes placed on two wooden cutting boards stacked on a white marbled surface. There are ten cupcakes in total, with five cupcakes having a smooth, swirled dark chocolate frosting on top showing a creamy texture, and the other five cupcakes are plain with no frosting, displaying a rich, dark brown, slightly domed cake surface. The cupcakes are in gold and white paper liners, arranged in a casual but neat grouping. To the right side of the image, there is a white bowl filled with dark chocolate frosting and a yellow-handled spatula resting inside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

You can use plain flour but you’ll need to add 1½ teaspoons of baking powder to help the cakes rise properly.

How do I know when the cakes are done?

Insert a cocktail stick into the center of a cake; if it comes out clean or with a few moist crumbs, the cakes are ready. Avoid overbaking to keep them soft.