Chocolate Fairy Cakes
Mini chocolate cupcakes topped with icing and chocolate sprinkles, perfect for birthday parties or afternoon tea.
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Servings: 12 fairy cakes
Calories: 202kcal
Ingredients
- 100 g Softened butter
- 100 g Caster sugar
- 1 Teaspoon Vanilla extract
- 80 g Self-raising flour
- 20 g Cocoa powder
- 2 Small Eggs
Topping:
- 60 g Icing sugar
- ½ Tablespoon Cocoa powder
- 1 Tablespoon Milk
- 5 Tablespoons Chocolate sprinkles
Instructions
- Preheat your oven to 160°C (140°C for fan ovens) and line a cupcake tin with 12 fairy cake/mini cupcake cases.
- In a medium-sized bowl, cream together the butter and sugar until soft and fluffy. Stir in the vanilla extract.
- Mix in the flour, cocoa powder and eggs, a little bit at a time, until you have a smooth, thick cake batter. Use a splash of milk to help it come together if needed.
- Divide the cake mix equally between the fairy cake cases and bake for 15-18 minutes, or until a toothpick comes out clean.
- Transfer to a wire rack and let them cool completely.
- Mix the icing sugar, cocoa powder and milk together to make the icing then spread a little bit onto each fairy cake. Top with sprinkles.
- Let the icing set then enjoy!
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Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1chocolate fairy cake | Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 49mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g