Fairy Bread Freckle Cupcakes
MORE ABOUT FAIRY BREAD DAY HERE.
If you grew up tracking down every last chocolate freckle at the lolly shop or smashing fairy bread at birthday parties, this recipe is going straight to your heart (and your sweet tooth).
These Fairy Bread Freckle Cupcakes are the ultimate mashup of two Aussie party icons: rich, fluffy chocolate cupcakes topped with a gorgeous pop of rainbow 100s & 1000s, inspired by those classic chocolate freckle treats. They are super fun to make, look incredible on a dessert table, and honestly, they taste even better than they look.
Let’s get baking!
Jump to RecipeWhy This Works
The Ultimate Flavor Combo: We’re pairing a deeply decadent, moist chocolate cupcake with a rich chocolate buttercream icing. It hits that sweet spot without being overly complicated.
Kid-Friendly & Nostalgic: Everyone loves hundreds and thousands! Pressing them on top gives that classic “fairy bread” texture and vibrant color pop that kids (and kids-at-heart) go crazy for.
Simple Ingredients: You don’t need any fancy baking supplies here! Just standard pantry staples that you probably already have in your kitchen right now.
What you will need:
Cupcakes
- 4 tbs. boiling water
- 40g cocoa powder
- 3 eggs
- 175g butter, softened
- 165g castor sugar
- 115g self-raising flour
- 1 tsp. baking powder
Icing
- 60g butter, melted
- 30g cocoa powder
- 2 tbs. milk
- 250g icing sugar
Decoration
- 100s & 1000s (as many as your heart desires!)
Em’s Pro Tips:
To get that iconic “chocolate freckle” look with a neat edge, dip the iced cupcakes straight face-first into a shallow bowl filled with your 100s & 1000s right after frosting. It coats the top evenly and saves you from chasing stray sprinkles all over your kitchen counter!
Change It Up
Vanilla Swirl: Swap the chocolate icing for a classic vanilla buttercream if you prefer that traditional contrast of dark chocolate cake and sweet white frosting.
Mini Cupcakes: Turn these into bite-sized party treats by using mini cupcake liners. Just remember to cut down the baking time to about 10–12 minutes!
Holiday Mash-up: Use different colour combinations with the sprinkle to match any holiday theme.
How to make it:
Prep the Oven: Preheat your oven to 180°C (160°C fan-forced) and line a 12-cup muffin tin with paper cupcake liners.
Bloom the Cocoa: In a small bowl, whisk together the boiling water and the 40g of cocoa powder until it forms a smooth paste. Set aside to cool slightly.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and castor sugar together using an electric mixer until pale, light, and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition to make sure everything emulsifies nicely.
Combine: Stir in your chocolate paste. Then, gently fold in the self-raising flour and baking powder until just combined and smooth (try not to overmix!).
Bake: Divide the batter evenly among your cupcake liners. Bake for about 15 to 18 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Make the Icing: While the cupcakes are cooling, whisk together the melted butter, cocoa powder, milk, and icing sugar in a bowl until smooth, glossy, and spreadable.
Decorate: Generously frost each cooled cupcake with the chocolate icing. Immediately dip the frosted cupcake into a bowl filled with 100s & 1000s so they stick to the fresh frosting. Enjoy!
How to store:
Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 2–3 days.
Freezing: You can freeze the un-iced cupcakes for up to 1 month. Just wrap them tightly in plastic wrap and foil. Thaw completely at room temperature before icing and decorating with your sprinkles!
Happy Baking!
I can’t wait to see your versions of this cosy classic. Don’t forget to tag me in your photos. I love seeing what you’re creating in your kitchens!
More Fairy Bread Recipes
Fairy Bread Freckle Cupcakes
Course: DessertDifficulty: Easy12
cupcakes10
minutes18
minutesThis Irish Apple Cake is a true family favourite that feels like a warm hug. Unlike lighter sponge cakes, this rustic, dense bake has a lovely, scone-like crumb that perfectly cradles tender, spiced green apples. It’s simple, comforting, and best served with a generous scoop of ice cream or warm custard.
Ingredients
- Cupcakes
4 tbs. boiling water
40g cocoa powder
3 eggs
175g butter, softened
165g sugar
115g self-raising flour
1 tsp. baking powder
- Icing
60g butter, melted
30g cocoa powder
2 tbs. milk
250g icing sugar
- Decoration
100s & 1000s
Method
- Preheat your oven to 180°C (160°C fan-forced) and line a 12-cup muffin tin with paper cupcake liners.
- In a small bowl, whisk together the boiling water and 40g cocoa powder until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the chocolate paste, then gently fold in the self-raising flour and baking powder until just combined.
- Divide the batter evenly among the liners. Bake for 15–18 minutes, or until a skewer inserted into the center comes out clean. Cool completely on a wire rack.
- Whisk together the melted butter, cocoa powder, milk, and icing sugar until smooth and glossy.
- Frost each cooled cupcake with the chocolate icing and immediately top with a generous handful of 100s & 1000s.
Notes
- Em’s Pro Tip: To get that iconic “chocolate freckle” look with a neat edge, dip the iced cupcakes straight face-first into a shallow bowl filled with your 100s & 1000s right after frosting. It coats the top evenly and saves you from chasing stray sprinkles all over your kitchen counter!
- How to Store: Store your cupcakes in an airtight container at room temperature for up to 2–3 days.
- Change it up: Turn these into bite-sized party treats by using mini cupcake liners. Just remember to cut down the baking time to about 10–12 minutes!
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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