Chocolate Fairy Cake Recipe

Fairy cakes are a classic recipe that everyone loves. Whether you’re making them for a birthday party or simply because you have a sweet tooth, these chocolate fairy cakes are sure to please. Read on to find out how to make two different versions of this delicious treat.

Ingredients

Chocolate Fairy Cake Version 1

• 3/4 cup of all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 cup of cocoa powder
• 1/4 teaspoon salt
• 1/2 cup of butter, softened
• 3/4 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of whole milk
• 1/2 cup of semi-sweet chocolate chips

Chocolate Fairy Cake Version 2

• 3/4 cup of cake flour
• 3/4 teaspoon baking powder
• 1/4 cup of cocoa powder
• 1/4 teaspoon salt
• 1/2 cup of butter, softened
• 1 cup of light brown sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of semi-sweet chocolate chips

Instructions

Chocolate Fairy Cake Version 1

1. Preheat the oven to 350°F and lightly grease a 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar using an electric mixer. Beat in the eggs, one at a time, until combined. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Beat until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Chocolate Fairy Cake Version 2

1. Preheat the oven to 350°F and lightly grease a 12-cup muffin tin.
2. In a medium bowl, whisk together the cake flour, baking powder, cocoa powder, and salt. Set aside.
3. In a large bowl, cream together the butter and light brown sugar using an electric mixer. Beat in the eggs, one at a time, until combined. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Beat until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information

Chocolate Fairy Cake Version 1: Each serving contains 200 calories, 10g fat, 25g carbohydrates, 3g protein, and 1g fiber.

Chocolate Fairy Cake Version 2: Each serving contains 230 calories, 12g fat, 29g carbohydrates, 3g protein, and 1g fiber.

Tips

• Be sure to use softened butter, not melted butter, for the best results.
• If you don’t have buttermilk, you can make your own by combining 1/2 cup of milk with 1 1/2 teaspoon of white vinegar or lemon juice.
• If you don’t have cake flour, you can substitute with all-purpose flour.

Notes

These cakes are best served the same day they are made.

Serving Suggestions

These chocolate fairy cakes are perfect for any occasion! Serve them as is or top with a dollop of whipped cream, a sprinkle of powdered sugar, a drizzle of melted chocolate, or a scoop of ice cream for a delicious dessert.

Frequently Asked Questions

• Can I make these cakes ahead of time? – These cakes are best served the same day they are made, but you can store them in an airtight container for up to two days.
• Can I freeze these cakes? – Yes, you can freeze the cakes for up to three months. Be sure to wrap them tightly in plastic wrap before freezing.
• Can I use other types of chocolate chips? – Yes, you can use any type of chocolate chips you like. You can also substitute the chocolate chips with chopped nuts or dried fruit.