Chocolate coffee fairy cakes recipe

chocolate-coffee-fairy-cakeThese 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:

  1. Preheat the oven to 180 degrees Celsius. Line a 12-hole muffin tin with muffin cases.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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