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Chocolate Chunk Cupcakes

14 cupcakes
Easy
60
Perfect to snack on or put in a lunchbox. This classic recipe is perfect when served up warm!
Ingredients
Preparation
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Ingredients

For the Cupcakes
14Dr. Oetker Muffin Cases
115 gMargarine (4 oz) softened
115 gCaster Sugar (4 oz)
2.5 mlDr. Oetker Madagascan Vanilla Extract (½ tsp)
150 gPlain Flour (5 oz)
2Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
165 gDr. Oetker Milk Chocolate Chunks
2Medium Eggs , Beaten
For the Decoration
400 gDr. Oetker Chocolate Buttercream Style Icing
about 40 gDr. Oetker Milk Chocolate Chunks to decorate
Picture - Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker Chocolate Buttercream Style Icing
Picture - Dr. Oetker Milk Chocolate Chunks to decorate
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

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.