Chocolate coffee fairy cakes recipe
These tempting little cakes are an adult version of a children’s favourite. Serve them for a traditional afternoon tea with sandwiches, or for morning coffee.
To make 12, you’ll need:
For the cakes:
- 300g self raising flour
- 350g sugar
- 70g cocoa powder
- 250g creme fraiche
- 250ml vegetable oil, such as sunflower
- 250ml very strong cold espresso coffee
- 3 free range large eggs
For the buttercream filling:
- 110g butter, softened
- 370g icing sugar
- 60ml very strong cold espresso coffee
- chocolate covered coffee beans, to decorate
What to do:
- Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with muffin cases.
- Put the oil, coffee and eggs into a bowl, and whisk until combined. Add the flour, cocoa powder and sugar and beat until you have a smooth batter.
- Divide the batter equally into the muffin cases, smoothing out each one with a knife. Bake for around 20 minutes until well risen and golden. To check if they’re done, insert a skewer into the thickest part of a muffin. If it comes out clean, with no uncooked cake mixture adhering, they’re ready. Otherwise, return the tray to the oven for a few minutes. Leave them to cool in the tin for a few minutes then transfer to a wire rack until cold.
- Meanwhile, make the buttercream. Put all the ingredients into a bowl, and beat until smooth. Spoon the mixture into an icing bag with a large nozzle.
- Slice the top off each cake, and discard. Carefully pipe a pyramid of coffee icing on top of each cake, and finish with a chocolate-covered coffee bean.
- Serve with a large mug of your favourite coffee.
Tip: the cakes can be frozen before you add the buttercream. When ready, just thaw and pick up from step 4.
Here at the Wholesale Coffee Company, we stock a range of coffee beans suitable for all uses including cooking, all at great wholesale prices. To find out more, visit www.wholesalecoffeecompany.co.uk.