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Chocolate Chunk Fairy Cakes

The Chocolate Chunks are delicious inside of these fairy cakes!

14 cupcakes

Easy 60 Minutes



For the recipe Chocolate Chunk Fairy Cakes

For the Cupcakes:

Dr. Oetker Baking Cases
115 g Margarine (4 oz) softened
115 g Caster Sugar (4 oz)
Medium Eggs x 2 Beaten
2 ½ 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

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




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.


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.


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.


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.


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.

1 serving = 81g

Nutritional Information For the recipe Chocolate Chunk Fairy Cakes

Per serving Per 100g/ ml
Energy 355kJ
Fat 4.3g 5.2g
Carbohydrate 9.7g 12g
Protein 1.9g 2.3g