About this recipe:An easy chocolate fairy cake that will cure any chocolate lover's craving.
150g butter, room temperature
300g caster sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 pinch cayenne pepper
280g plain flour
50g cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4. Grease two 12 cup muffin tins or line with 18 paper cases.
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, bicarb and salt; stir into the mixture, alternating with the water, just until blended. Spoon the fairy cake mixture into the prepared cases, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving platter and ice as desired.
Replaced 30g of the flour with an extra 30g of cocoa powder. Accidently used 100 ml too little water with the first batch, in the end the first batch were the lightest and fluffiest. Later batch was too moist and didn't become fluffly throughout, and first batch had a richer flavour. - 04 Dec 2010
Was easy to make, light, fluffy, crumbled a bit much though. Made 12 very large muffins out of the batter. Didn´t use the cayenne pepper as didn´t have at home, but they still went down a treat, with many requests for the recipe. - 03 Aug 2009