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Photo of Chocolate christmas cakes by WW

Chocolate christmas cakes

Total Time
1 hr 25 min
40 min
45 min
Who can resist the traditional fruity Christmas cake? Add a modern twist by making cupcakes. A bite size must have this Christmas!


Prunes, canned in natural juice, drained

180 g, (1 cup), pitted


1 cup(s), (170g)


cup(s), (110g)

Dried blueberries

70 g

Coffe, long black

½ cup(s), (125ml)

Vanilla bean extract

2 tsp

Reduced fat oil spread

150 g

Brown sugar

cup(s), (150g)


2 medium

Plain flour

1¼ cup(s), (185g)

Cocoa powder

¼ cup(s), (55g)

Ground cinnamon

1 tsp

Bicarbonate of soda

½ tsp

Icing sugar

2 tbs, to decorate


  1. Preheat oven to 150°C. Place twelve ½-cup (125ml) capacity square baking cases on a baking tray. Combine the prune, sultanas, currants, blueberries, coffee and vanilla extract in a bowl.
  2. Using electric beaters, beat the canola spread and brown sugar until light and fluffy. Add the eggs, 1 at a time, beating until combined. Stir in the fruit mixture. Sift over the flour, cocoa powder, cinnamon and bicarbonate of soda, and stir until combined.
  3. Spoon the mixture into the cases. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
  4. To decorate, place a star or bow cut-out over 1 cake. Dust with icing sugar. Remove cut-out and repeat with remaining cakes.