Chocolate Buns for Cupcakes
Simple buttery and sweet chocolate cake buns (somtimes called fairy cakes) that can be used 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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.