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Chocolate Chunk Fairy Cakes

The Chocolate Chunks are delicious inside of these fairy cakes!

14 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Chunk Fairy Cakes

For the Cupcakes:

Dr. Oetker Muffin Cases
115 g Margarine (4 oz) softened
115 g Caster Sugar (4 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
150 g Plain Flour (5 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
165 g Dr. Oetker Milk Chocolate Chunks
2 Medium Eggs , Beaten

For the Decoration:

150 g Unsalted Butter (5 oz) Softened
275 g Icing Sugar (9 ½ oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
about 40 g Dr. Oetker Milk Chocolate Chunks to decorate

preparation

Preparation

1

Chocolate Chunk Fairy Cakes

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with the Baking 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 of the Chocolate Chunks and using a large metal spoon, carefully fold the ingredients together until well mixed.

3

Spoon into the Baking 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

For the icing, place the butter in a bowl and beat until soft and creamy. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Mix in the Vanilla Extract.

5

Spoon the icing into a large piping bag fitted with a 1cm (½ inch) large closed star nozzle, and pipe a swirl to cover the top of each cake. Decorate the cakes with the remaining Chocolate Chunks to serve.

Nutritional Information for the recipe Chocolate Chunk Fairy Cakes

PER SERVING PER 100G/ ML
Energy 406kJ
97kcal
494kJ
118kcal
Fat 0g 0g
Carbohydrate 10g 12g
Protein 0g 0g