COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Chocolate Chunk Cupcakes

Perfect to snack on or put in a lunchbox. This classic recipe is perfect when served up warm!

14 cupcakes

Easy 60 Minutes



For the recipe  Chocolate Chunk Cupcakes

For the Cupcakes:

14 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:

400 g Dr. Oetker Chocolate Buttercream Style Icing
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.


Once the fairy cakes have cooled, 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.

150g (5oz) unsalted butter, softened
275g (9 ½ oz) icing sugar
5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract

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.

Nutritional Information for the recipe Chocolate Chunk Cupcakes

Per Serving Per 100 g / ml
Energy 1365 kJ
326 kcal
1704 kJ
407 kcal
Fat 16.42 g 20.53 g
Carbohydrate 41.04 g 51.30 g
Protein 3.54 g 4.42 g