Fudgy fairy light cupcakes


Makes 12


For the cupcakes:

  • 100g dark chocolate
  • 250ml water
  • 125g butter, softened
  • 250g brown sugar
  • 3 eggs
  • 220g self-raising flour
  • 75g plain flour
  • 30g cocoa powder

For the buttercream icing:

  • 600g icing sugar, sifted
  • 300g butter, at room temperature

To decorate:

  • Black writing icing
  • Smarties or M&Ms


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Combine the chocolate and water in a small saucepan over a low heat. Cook, stirring, for five minutes or until the chocolate melts and the mixture is smooth. Remove from the heat and set aside to cool.
  2. Use an electric mixer to beat the butter and brown sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined.
  3. Add the flours and cocoa powder and stir until just combined. Stir in the melted chocolate mixture until incorporated.
  4. Divide the batter evenly among the cases and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and transfer to a wire rack to cool.
  5. Beat the icing sugar and butter for the icing until light and fluffy. Spoon the mixture into a piping bag and use it to ice the cupcakes, or just spoon it onto the top.
  6. Use the black writing icing to make a swirl around the buttercream, then dot the M&Ms or Smarties around the swirl to make the lights.


Per Serving 683kcals, 32.9g fat (20.5g saturated), 95.4g carbs, 73.7g sugars, 5.3g protein, 1.7g fibre, 0.233g sodium


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