Fairtrade Chocolate Cookie Cakes

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Feeds 18 - Ready in 45 minutes


Co-op Fairtrade dark chocolate is the perfect ingredient for these tasty bakes

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For the cakes:

  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 140g Co-op unsalted butter
  • 175g light brown soft sugar
  • 1 tsp vanilla extract
  • 2 Co-op British eggs
  • 185g Co-op plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 250ml Co-op semi-skimmed milk

For the icing:

  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 125g Co-op unsalted butter
  • 1 tbsp Co-op semi-skimmed milk
  • 1 tsp vanilla extract
  • 6 Co-op Irresistible triple chocolate cookies


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Put 18 standard paper cupcake cases into two muffin trays
  3. Break the chocolate into a heatproof bowl
  4. Put the bowl over a pan of simmering water, ensuring it doesn't touch the water
  5. Heat gently until the chocolate melts
  6. Leave the chocolate to cool slightly
  7. Beat together the butter, brown sugar and vanilla extract until fluffy
  8. Separate the egg yolks and keep the whites
  9. Add the egg yolks to the mix and beat, then add the cooled chocolate and beat again
  10. In another bowl, mix together the flour, bicarbonate of soda and baking powder
  11. Add half this flour mixture and half the milk to the chocolate mixture, and combine
  12. Repeat with the remaining flour mixture and milk
  13. Beat the egg whites into peaks and fold into the chocolate mixture with a metal spoon
  14. Spoon into the cupcake cases and bake for 18-20 mins until just cooked and fluffy
  15. Remove from the tin to cool
  16. Meanwhile, make the icing
  17. Melt the chocolate over simmering water, as before
  18. Leave to cool slightly
  19. Add the butter, milk and vanilla extract into the chocolate and beat together
  20. Spoon the icing onto the tops of the cooled cakes, then break each cookie into 3 pieces and top each iced cake with a piece