Milk Chocolate Fairy Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Whisk well to combine.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

6. 6

   Add the melted chocolate to the batter and stir until combined. Add the vanilla extract and stir until combined.

   Tip: Scrape down the sides of the bowl as needed.

7. 7

   Divide the batter evenly among the muffin cups. Top each cup with a small dollop of melted chocolate.

   Tip: Use a spatula or spoon to create a smooth, rounded top.

8. 8

   Bake for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the centre of a cake comes out clean.

   Tip: Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. 9

   Once the cakes are cool, dust them with confectioners' sugar. Serve immediately, or store in an airtight container at room temperature for up to 2 days.

   Tip: These cakes are best served fresh, but they can be stored for up to 2 days.