Chocolate Buns for Cupcakes Recipe
These Chocolate Buns for Cupcakes are light, airy yes moist and chocolatey. Sometimes referred to as fairy cakes or queen cakes, these simple buns are incredibly easy to make and so versatile! Eat them plain as is or add some cream, jam, buttercream, ganache or water icing for something a bit more substantial. These buns bake fairly flat too which is perfect if you plan to pipe anything on top. They also freeze wonderfully if you want to double or triple the recipe and keep in the freezer. This recipe can also be used as a simple cake recipe, one batch will make one 8 inch cake layer. For the vanilla version of these you can check out my Vanilla Buns for Cupcakes Recipe.
So how do I make these Chocolate Buns for Cupcakes from scratch?
This recipe comes together quite easily and call all be done by a hand whisk. To begin, in a small mixing bowl or jug, add the cocoa powder and hot water and whisk briskly until the cocoa powder has completely dissolved and leave to one side. In a large mixing bowl, add the flour, sugar and baking soda. Whisk together to break up any lumps. Pour the cocoa mix into the large bowl with the flour and sugar and whisk together until no lumps remain. Add the cubed butter into the cake batter and whisk together for a minute or two until all the butter has melted into the batter. Using room temperature butter will help speed this up a bit.
Add the eggs to the batter one by one, mixing well in between additions. Stir in the vanilla. Using an ice cream scoop or a large spoon, transfer the batter to the cupcake cases in the cupcake tin. Fill each cupcake case about 2/3 of the way full, leaving a little gap at the top so the cakes have room to rise. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool fully before icing. Leftovers can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
How do I avoid getting a wet or oily bottom on the cupcake liner?
Sometimes when baking cupcakes, moisture collects on the bottom of the tin. This makes the bottom of the cupcake cakes wet and oily looking. To avoid this, you can add 2 liners for each cupcake. This way, you can remove the outer one if it becomes wet.
Frequently Asked Questions
Yes! Once they have completely cooled you can transfer to an airtight container or wrap tightly and freeze for up to 3 months.
Sometimes if your butter or eggs are very cold, the batter can curdle and start to look a little like scrambled eggs which is not ideal. While the buns will still taste great, the texture can be less soft and a bit tougher than you’d prefer. To ensure this doesn’t happen, make sure to use room temperature eggs and butter. If your butter is too hard, slice into chunks, place on a plate and pop into the microwave for 10 second bursts to soften.
It’s possible you were a tiny bit heavy handed with the baking soda or the oven could have been a little too hot when you baked the buns. Try to level off the baking soda when measuring to ensure you don’t add too much. For the oven, I would recommend investing in an oven thermometer for an accurate gauge of your oven temperature. They are relatively inexpensive and can be bought on sites like Amazon etc.
Typically, cupcakes, originating more from the USA, refer to the bun and the icing on top, usually buttercream or a cream cheese frosting. Queen cakes or fairy cakes, originating from the UK and Ireland, are typically the same thing and are just the bun, sometimes accompanied by a simple water icing, sprinkles or jam. For more info, you can check out Nigella’s explanation, here.
Interested in more Cake Recipes? Check out my Cake Category, here.
Chocolate Buns for Cupcakes
Equipment
- 1 small mixing bowl or jug
- 1 Whisk
- 1 Large mixing bowl
- 1 ice cream scoop optional
- 1 12 hole cupcake tin
- 12 cupcake cases
Ingredients
- 20 grams cocoa powder
- 90 grams hot water
- 90 grams plain or self raising flour
- 110 grams caster sugar
- 1/2 tsp baking soda
- 1 whole egg
- 1/2 tsp vanilla extract
- 80 grams butter cut into small cubes
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a small mixing bowl or jug, add the cocoa powder and hot water and whisk briskly until the cocoa powder has completely dissolved and leave to one side.
- In a large mixing bowl, add the flour, sugar and baking soda. Whisk together to break up any lumps.
- Pour the cocoa mix into the large bowl with the flour and sugar and whisk together until no lumps remain.
- Add the cubed butter into the cake batter and whisk together for a minute or two until all the butter has melted into the batter.
- Add the eggs to the batter one by one, mixing well in between additions. Stir in the vanilla.
- Using an ice cream scoop or a large spoon, transfer the batter to the cupcake cases in the cupcake tin. Fill each cupcake case about 2/3 of the way full, leaving a little gap at the top so the cakes have room to rise.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool fully before icing. Leftovers can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
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