About the bake
Making these chocolate chip cupcakes is the perfect simple Sunday recipe to stir up with the kids, or a quick batch of cupcakes to pop in the oven if you're expecting last minute guests. Filled with chunks of fugde pieces and Billington's unrefined golden caster sugar, these mini mouthfuls of cake are sure to be full of warm fudgey flavours, and leave you with creative license to decorate however you wish. We use Silver Spoon icing sugar and chocolate sprinkles.
Cupcakes are what we do best, so why not try out Mary Berry Chocolate Cupcakes for a rich, fluffy chocolate hit, or add a pop of colour into your buttercream and whip up our Rainbow Cupcakes - perfect for birthday parties or edible gifting.
Method
Step 1:
Preheat the oven to 180°C / 160°C fan/ gas mark 4 and line a 12 hole shallow bun tray with fairy cake papers
Step 2:
Place the butter and sugar into a mixing bowl then beat together with an electric whisk until the mixture is light and fluffy.
Step 3:
Beat in the eggs one at a time, adding a spoonful of the flour after each addition to prevent the mixture from curdling.
Step 4:
Stir in the remaining flour, baking powder and vanilla extract with a metal spoon until the flour is combined. Gently fold in the chocolate chips and fudge pieces.
Step 5:
he mixture between the prepared fairy cake cases and bake in the oven for 15 minutes, or until the cakes are golden and well risen. Cool for a few minutes in the tins then transfer to a wire rack to cool completely.
Step 6:
The make the glaze icing, sieve the icing sugar into a bowl and add sufficient water to make a smooth icing. Spread a spoonful of icing to the top of each fairy cake and decorate with sprinkles.
Ingredients
- 110g Butter (unsalted)
- 110g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 110g Allinson's Self Raising Flour
- 0.5 tsp Baking powder
- 1 tsp Nielsen-Massey Vanilla Extract
- 25g Dark chocolate chips
- 25g Fudge pieces
For the decoration
- Sprinkle decorations
- 100g Silver Spoon Icing Sugar
- 1.5 tbsp Warm water
Utensils
- Wooden spoon
- 12 holed bun tin
- Fairy cake cases
- Electric whisk
Nutritional Information
per 53g- 213cal Energy
- 9.5g Fat
- 5.7g of which Saturates
- 29g Carbohydrates
- 20g of which Sugars
- 2.4g Protein
- 1.19g Salt
Recipe Reviews
Made 12 enormous, dense and raw greasy bottom cakes - always read the reviews!!
This recipe is nice and simple. I used chocolate chips and finely cut curly wurly. I added half teaspoon of bicarbonate & baking powder for some extra rise. Kids loved them!
Just made them they are lovely will be making them again
These were easy to make , next time would put mixture in more cake cases as was over filled this time , but taste lovely would use 18 case cases instead of 12
Definately muffins ! But - the best muffine recipe ever!!! Absolutely delicious every time. i use ginger and lemon icing. Gorgeous.
Easy and super tasty. Hit with everyone. I didn't used any fudge pieces, I used 100g of choc chunks. YUMMY!!!
Ingredients
- 110g Butter (unsalted)
- 110g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 110g Allinson's Self Raising Flour
- 0.5 tsp Baking powder
- 1 tsp Nielsen-Massey Vanilla Extract
- 25g Dark chocolate chips
- 25g Fudge pieces
For the decoration
- Sprinkle decorations
- 100g Silver Spoon Icing Sugar
- 1.5 tbsp Warm water
Utensils
- Wooden spoon
- 12 holed bun tin
- Fairy cake cases
- Electric whisk
Nutritional Information
per 53g- 213cal Energy
- 9.5g Fat
- 5.7g of which Saturates
- 29g Carbohydrates
- 20g of which Sugars
- 2.4g Protein
- 1.19g Salt