Chocolate Butterfly Fairy Cakes Recipe

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Chocolate Butterfly Fairy Cakes Recipe

These Chocolate Butterfly Fairy Cakes are a fun twist on classic vanilla butterfly cakes. With a rich cocoa packed sponge cake and a super chocolaty buttercream, they're simple enough to make with the kids and tasty enough to be loved by big and little kids alike!

5 from 2 votes

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings cakes

Author Chloe

Equipment

Paper Liners - Cake Cases

Sharp Knife - Small

Chopping Board - Small Plastic

Disposable Piping Bag - Large

Sieve - Small Tea Strainer

Ingredients

For the Fairy Cakes

3 tbsp Cocoa Powder (Dutch Processed)
3 tbsp Boiling Water
175 g Salted Butter
175 g Caster Sugar (Superfine Sugar)
3 Egg
2 tbsp Milk - any
175 g Self Raising Flour (Self-Rising)

For the Buttercream

3 tbsp Cocoa Powder (Dutch Processed)
3 tbsp Boiling Water
125 g Salted Butter
250 g Icing Sugar (Confectioner's Sugar) - Plus extra for dusting

Instructions

Make The Fairy Cakes

Put a kettle of water on to boil.
Preheat the oven to 180c fan | 190c | 375f.
Put 12 paper cake cases into a muffin tin and set aside.
Add 3 tbsp Cocoa Powder into a small mixing bowl. Add 3 tbsp Boiling Water from the kettle.
NOTE: If you are planning to make the buttercream the same day, you could double the quantity and make the paste for the buttercream at the same time.
Gentle mix until the cocoa is all dissolved in the water and it makes a paste.
Weigh 175g Butter and 175g Caster Sugar into a mixing bowl.
Use an electric whisk or stand mixer to beat the butter and sugar until it's light and fluffy. Make sure to scrape down the sides of the bowl a couple of times to make sure nothing is missed.
Add the cocoa paste and beat in. Again make sure to scrape down the sides of the bowl at least once.
Add 3 Eggs one at a time. Give the eggs at least one minute of beating before adding the next egg. This is where the batter gets lovely and light. Don’t worry if the batter splits. Keep going.
Stir through 2 tbsp Milk.
Weigh 175g Self Raising Flour into the bowl.
Use a spatula to fold in the flour – you do not want to use any electric power here.
Use an ice cream scoop or two spoons to divide the batter between the 12 paper cases. Try to make them fairly evenly filled but don’t panic about it.
Bake the cakes for 18-22 minutes. Take them out when they spring back when pressed.
Leave the cakes to completely cool.

Make the Buttercream

Repeat the process of making a paste with 3 tbsp Cocoa Powder and 3 tbsp Boiling Water.
Add 125g Butter and 250g Icing Sugar along with the cocoa paste to a mixing or stand mixer bowl.
Mix until everything is well combined and the buttercream has started to go a little fluffy - only a minute or two.
Spoon the buttercream into a piping bag. I fold the piping bag over the edge of a glass to help make this less messy. Skip this step if you just want to spoon on the buttercream.
You can use any nozzle, or no nozzle at all.

Assemble the Butterfly Cakes

Once the cakes are cool, use a small sharp knife to cut out a little of the top of the cakes.
Keep the knife quite flat and don’t cut all the way to the edge.
Replace the top straight back onto the cake so they don’t get mixed up!
Take one cake at a time and cut the lid piece in half.
Pipe buttercream to fill the cake hole.
Replace the two halves of the cut lid by shoving them into the buttercream. Keep the cut side facing the middle and angle the pieces upwards to look like wings.
Repeat for the rest of the cakes. You can work in small batches as long as you're careful not to mix up the cakes and their lids!
Dust the cakes with icing sugar and serve!

Nutrition (Approx)