Description
Delight in these rich and delicious Chocolate Fairy Cakes, perfect for any occasion. These moist, cocoa-infused cupcakes are topped with a smooth, creamy chocolate buttercream icing, making them irresistible treats for chocolate lovers.
Ingredients
Scale
Cake 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
Icing Ingredients
- 75g softened butter
- 150g icing sugar
- 40g cocoa powder
- 2–3 tbsp milk
Instructions
- Preheat the oven and prepare the tin: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 12-hole bun tin with paper cake cases to prevent sticking.
- Make the cake batter: In a large bowl, beat together the caster sugar and softened unsalted butter until the mixture is light and fluffy. Gradually add the eggs and vanilla paste, mixing well after each addition until fully combined.
- Add dry ingredients: Sift in the self-raising flour, cocoa powder, and baking powder. Mix gently but thoroughly to form a smooth batter, ensuring there are no lumps.
- Incorporate milk: Fold in the 2 tablespoons of milk to loosen the batter slightly, making it easier to divide evenly.
- Fill the cake cases: Spoon the batter evenly into the prepared paper cases, filling each about two-thirds full for even rising.
- Bake the cakes: Place the tin in the oven and bake for 20 minutes or until a cocktail stick inserted into the center of a cake in the middle row comes out clean.
- Cool the cakes: Allow the cakes to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely, ensuring the icing does not melt.
- Prepare the chocolate icing: In a mixing bowl, beat together the softened butter, icing sugar, and cocoa powder for 5-10 minutes until smooth and creamy.
- Adjust icing consistency: Add 2-3 tablespoons of milk gradually to loosen the icing to a spreadable or pipeable consistency as desired.
- Decorate the cakes: Once the cakes are fully cooled, spread or pipe the chocolate buttercream on top of each fairy cake evenly for a beautiful finish.
Notes
- You can substitute vanilla paste with vanilla extract if unavailable.
- If you prefer a richer chocolate flavor, increase the cocoa powder in the batter by 1 tablespoon.
- For a dairy-free version, use plant-based butter and milk alternatives.
- The icing can be stored in an airtight container in the fridge for up to 3 days; bring to room temperature before using.
- Ensure cakes are completely cool before icing to prevent melting and sliding of the buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: chocolate fairy cakes, chocolate cupcakes, chocolate buttercream, easy baking recipe, cocoa cupcakes, classic British fairycakes
