Published On: Tue, Jan 28th, 2020

Chocolate chunk fairy cakes

Chocolate chunk fairy cakes recipe from Dr. Oetker

Fun to bake, it’s hard to go wrong when making chocolate chunk fairy cakes! Get your chocolate out and apron on.

Chocolate chunk fairy cakes

Chocolate chunk fairy cakes

Servings 14
Author Dr. Oetker

Ingredients

For the cupcakes

  • 115 g margarine, softened
  • 115 g caster sugar
  • 1/2 tsp Dr. Oetker Madagascan vanilla extract
  • 150 g plain flour
  • 2 tsp Dr. Oetker Baking Powder (2 sachets)
  • 165 g Dr. Oetker Milk Chocolate Chunks
  • 2 medium free-range eggs, beaten

For the decoration

  • 400 g Dr. Oetker Chocolate Buttercream Style Icing
  • 40 g (approx) Dr. Oetker Milk Chocolate Chunks

Instructions

  1. Preheat the oven to 190°C/Gas Mark 5. Line a cupcake tin(s) with 14 Dr. Oetker paper cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.

  2. Gradually whisk in the eggs and vanilla extract, then sift the flour and baking powder on top. Add 100g (31⁄2oz) of the chocolate chunks and, using a large metal spoon, carefully fold the ingredients together until well mixed.

  3. Spoon into the paper cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool completely.

  4. Once the fairy cakes have cooled, spoon the icing into a large piping bag fitted with a 1cm (1⁄2in) large closed star nozzle, then pipe a swirl to cover the top of each cake. Decorate the cakes with the remaining chocolate chunks to serve.

As featured in December 2019 issue of Baking Heaven Magazine

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