Ekani Ella These Mary Berry Chocolate Fairy Cakes are small, light chocolate cupcakes with a soft crumb and a simple chocolate topping that feels just right, not heavy or overly sweet. They are quick to prepare, bake evenly, and are perfect for children’s parties, bake sales, or an easy home treat when you want something familiar and comforting.
The flavour is gently chocolatey rather than intense, which makes them ideal for all ages. The method is straightforward, the ingredients are basic, and the results are consistent. Inspired by the classic baking style of Mary Berry, this recipe focuses on balance, simplicity, and reliability.
What Are Mary Berry Chocolate Fairy Cakes?
Mary Berry Chocolate Fairy Cakes are traditional British-style cupcakes made with cocoa powder rather than melted chocolate. This gives them a lighter texture compared to rich chocolate muffins or cupcakes. They are usually topped with a simple chocolate icing or buttercream and finished plainly, making them easy to decorate or leave classic.
They are smaller than modern cupcakes, which makes them ideal for portion control and casual serving.
Why This Recipe Is Worth Trying
- Light chocolate flavour – not too rich or heavy
- Soft, even crumb – bakes well every time
- Quick preparation – ideal for last-minute baking
- Child-friendly size – easy to serve and enjoy
- Classic British bake – familiar and comforting
Essential Ingredients to Make Mary Berry Chocolate Fairy Cakes
- Unsalted butter – 100 g, softened
- Caster sugar – 100 g
- Large eggs – 2
- Self-raising flour – 100 g
- Cocoa powder – 2 tbsp
- Milk – 2 tbsp
For the chocolate icing
- Icing sugar – 200 g
- Cocoa powder – 2 tbsp
- Unsalted butter – 50 g, softened
- Milk – 2–3 tbsp
Handy Kitchen Tools for Best Results
- Mixing bowl
- Electric hand mixer or wooden spoon
- 12-hole fairy cake or cupcake tray
- Paper cake cases
- Palette knife or spoon for icing
Step-by-Step Guide to Making Mary Berry Chocolate Fairy Cakes
- Prepare the tray – Line the cake tin with paper cases and preheat the oven.
- Cream butter and sugar – Beat until pale and fluffy to build a light base.
- Add the eggs – Mix in one at a time, beating well after each addition.
- Combine dry ingredients – Sift flour and cocoa powder together.
- Fold gently – Add the dry ingredients to the mixture with the milk and mix just until smooth.
- Fill the cases – Spoon the mixture evenly into the paper cases, filling about two-thirds full.
- Bake until risen – Cook until the cakes are firm and spring back when lightly pressed.
- Cool completely – Remove from the tin and allow to cool before icing.
- Make the icing – Mix icing sugar, cocoa powder, butter, and milk until smooth.
- Ice the cakes – Spread the icing neatly over each fairy cake.
What I Got Wrong (And How I Fixed It)
- Dry cakes – Reducing baking time slightly kept them soft.
- Flat tops – Beating the butter and sugar longer improved the rise.
- Lumpy icing – Sifting the cocoa and icing sugar fixed the texture.
- Uneven sizes – Using an ice cream scoop helped with portioning.
Healthier Version of Mary Berry Chocolate Fairy Cakes
For a lighter option, reduce the icing amount or top with a thin cocoa glaze instead of butter icing. You can also replace some butter in the cake with plain yoghurt to lower fat while keeping moisture.
Ingredient Substitutions for Mary Berry Chocolate Fairy Cakes
- Butter (100 g) – Baking spread works well
- Caster sugar (100 g) – Granulated sugar can be used if mixed well
- Self-raising flour (100 g) – Plain flour plus 1½ tsp baking powder
- Milk (2 tbsp) – Use any dairy or unsweetened plant milk
Pairing Ideas: What to Serve With Mary Berry Chocolate Fairy Cakes
- Cold milk on the side – A classic pairing
- Fresh strawberries – Adds freshness and colour
- Vanilla ice cream scoop – Turns them into dessert
- Hot tea or cocoa – Works well for afternoon breaks
- Simple fruit platter – Balances sweetness
Expert Tips to Make Perfect Mary Berry Chocolate Fairy Cakes
- Use room-temperature ingredients – They blend more smoothly
- Do not overmix – Keeps the sponge light
- Fill cases evenly – Ensures uniform baking
- Check early – Small cakes bake quickly
- Cool fully before icing – Prevents melting
- Sift cocoa powder – Avoids bitter lumps
Creative Ways to Customize Mary Berry Chocolate Fairy Cakes
- Chocolate chip addition – Fold into the batter
- Orange zest twist – Adds brightness
- Mini marshmallow topping – Fun for children
- Peanut butter swirl – Mix into the icing
- Sprinkle finish – Simple decoration option
Storing Mary Berry Chocolate Fairy Cakes the Right Way
- Room temperature storage – Keep in an airtight container
- Best within two days – For soft texture
- Avoid warm places – Icing may soften
- Freeze un-iced cakes – Ice after defrosting
How to Reheat Mary Berry Chocolate Fairy Cakes (If Needed)
These fairy cakes do not need reheating. If slightly firm, let them sit at room temperature for 15 minutes before serving to restore softness.
Nutritional Breakdown (Per Serving)
- Calories: ~210 kcal
- Carbohydrates: ~28 g
- Fats: ~10 g
- Protein: ~4 g
- Sugar: ~18 g
Other Popular Mary Berry Recipes
PrintMary Berry Chocolate Fairy Cakes
Mary Berry Chocolate Fairy Cakes are traditional British-style cupcakes made with cocoa powder rather than melted chocolate. This gives them a lighter texture compared to rich chocolate muffins or cupcakes. They are usually topped with a simple chocolate icing or buttercream and finished plainly, making them easy to decorate or leave classic.
They are smaller than modern cupcakes, which makes them ideal for portion control and casual serving.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 12
- Category: Cupcakes
- Method: Baking
- Cuisine: British
Ingredients
-
Unsalted butter – 100 g, softened
-
Caster sugar – 100 g
-
Large eggs – 2
-
Self-raising flour – 100 g
-
Cocoa powder – 2 tbsp
-
Milk – 2 tbsp
For the chocolate icing
-
Icing sugar – 200 g
-
Cocoa powder – 2 tbsp
-
Unsalted butter – 50 g, softened
-
Milk – 2–3 tbsp
Instructions
-
Prepare the tray – Line the cake tin with paper cases and preheat the oven.
-
Cream butter and sugar – Beat until pale and fluffy to build a light base.
-
Add the eggs – Mix in one at a time, beating well after each addition.
-
Combine dry ingredients – Sift flour and cocoa powder together.
-
Fold gently – Add the dry ingredients to the mixture with the milk and mix just until smooth.
-
Fill the cases – Spoon the mixture evenly into the paper cases, filling about two-thirds full.
-
Bake until risen – Cook until the cakes are firm and spring back when lightly pressed.
-
Cool completely – Remove from the tin and allow to cool before icing.
-
Make the icing – Mix icing sugar, cocoa powder, butter, and milk until smooth.
-
Ice the cakes – Spread the icing neatly over each fairy cake.
FAQs
Why did my chocolate fairy cakes turn out dry?
Chocolate fairy cakes usually become dry if they are overbaked or if too much flour is added. Bake them just until they spring back when lightly pressed, and measure ingredients accurately to keep the sponge soft.
How full should I fill the fairy cake cases?
Fill each paper case about two-thirds full. This allows the cakes to rise properly without overflowing and gives a neat, even shape.
Can I make the icing in advance?
Yes, the chocolate icing can be made a day ahead. Store it in an airtight container in the fridge, then bring it to room temperature and beat briefly before using to restore its smooth texture.
How do I stop the icing from melting on the cakes?
Make sure the fairy cakes are completely cool before icing them. Even slight warmth will cause the butter icing to soften and slide off.
Wrapping It Up
Mary Berry Chocolate Fairy Cakes are a simple, reliable bake that fits almost any occasion. Light sponge, gentle chocolate flavour, and easy icing make them a go-to recipe for everyday baking. Once you make them, they quickly become a regular favourite in your kitchen.
