• 150 g unsalted butter softened
  • 150 g Fairtrade caster sugar
  • 3 medium British free-range eggs
  • 160 g British self-raising flour
  • 4 tbsp cocoa powder, sifted
  • 2 tbsp British fresh semi-skimmed milk
  • 60 g Belgian white cooking chocolate, chopped into pieces

For the quick fudge frosting:

  • 25 g unsalted butter
  • 200 g icing sugar
  • 1 tbsp cocoa powder, sifted
  • 144 g sugar-coated chocolate mini eggs, to decorate


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake tins with 16 small paper cases.

  2. 2

    Place the butter and caster sugar in a bowl and beat using a hand-held electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more.

  3. 3

    Add enough milk to make the mixture a soft, dropping consistency, then use it to half-fill the cases. Place a piece of white chocolate in the centre of each cake, then top with the remaining mixture.

  4. 4

    Bake in the oven for 15-20 minutes until well risen and firm to the touch. Allow to cool completely.

  5. 5

    For the frosting, put the butter and 2 tablespoons of water in a small saucepan and heat gently until the butter melts.

  6. 6

    Remove from the heat and add the icing sugar and cocoa powder. Beat with a wooden spoon until smooth. While the frosting is warm, spread a little on top of each cake and decorate with mini eggs.


    Cook's tip: line your baking tin with 2 cake cases for each fairy cake for a pretty effect when they’re displayed.

Nutritional Details

Each serving provides
  • Energy 2022kj 483kcal 24%
  • Fat 23.4g 33%
  • Saturates 13.2g 66%
  • Sugars 46.8g 52%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1712kj/409kcal

Each serving provides

60.8g carbohydrate 2.1g fibre 6.3g protein

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