This Mary Berry Chocolate Chip Cupcakes recipe is a moist and fluffy recipe, which is made with vanilla extract and chocolate chips. It’s a classic, foolproof recipe, ready in about 35 minutes.
Mary Berry Chocolate Chip Cupcakes Ingredients
A simple, all-in-one method for a timeless teatime treat.
For the Cupcakes:
- 125g (4½ oz) self-raising flour, plus 1 tsp extra for dusting
- 125g (4½ oz) caster sugar
- 125g (4½ oz) butter or margarine, softened
- ½ teaspoon baking powder
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 100g (3½ oz) milk or semi-sweet chocolate chips
For the Vanilla Buttercream (Optional):
- 100g (3½ oz) unsalted butter, softened
- 250g (9 oz) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
How To Make Mary Berry Chocolate Chip Cupcakes
A step-by-step guide to these wonderfully easy cupcakes.
- Prep the Oven and Tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Make the Batter: Using the all-in-one method, measure the flour, sugar, softened butter, baking powder, eggs, milk, and vanilla extract into a large mixing bowl. Beat with an electric hand whisk for about 2 minutes until the batter is smooth and creamy.
- Add the Chocolate Chips: In a small bowl, toss the chocolate chips with the extra 1 teaspoon of flour. This light coating helps prevent them from sinking to the bottom of the cupcakes during baking. Gently fold the floured chocolate chips into the cake batter.
- Fill Cases and Bake: Divide the batter evenly between the 12 paper cases. Bake for 15-20 minutes, or until the cupcakes are golden, well-risen, and a skewer inserted into the center comes out clean.
- Cool and Frost: Let the cupcakes cool in the tin for a few minutes before moving them to a wire rack to cool completely. If frosting, beat the softened butter until creamy, then gradually add the sifted icing sugar. Beat in the vanilla and enough milk to achieve a light, fluffy consistency. Pipe or spread onto the completely cooled cupcakes.
Recipe Tips
For perfect, fluffy cupcakes with evenly distributed chips.
- How to stop chocolate chips from sinking? The most effective trick is to toss the chocolate chips in a small amount of flour before folding them into the batter. This helps them “grip” the batter and stay suspended while the cupcakes rise.
- Can I use different types of chocolate chips? Absolutely! Milk, semi-sweet, dark, or even white chocolate chips all work wonderfully in this recipe. You could also use mini chocolate chips for a more delicate distribution.
- Why use the “all-in-one” method? This is a signature Mary Berry technique that is incredibly quick, easy, and reliable. It brings all the ingredients together at once, which is perfect for beginners and for baking with children.
- Can I make these ahead of time? Yes. The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (unfrosted) for up to 3 months. Frost them on the day of serving for the best results.
What To Serve With Chocolate Chip Cupcakes
Classic pairings for a delightful sweet treat.
These simple and delicious cupcakes are perfect as they are, especially when still slightly warm from the oven. They are also lovely served with:
- A tall glass of cold milk
- A cup of tea or coffee for a classic afternoon treat
- A small scoop of vanilla ice cream
How To Store Mary Berry Chocolate Chip Cupcakes
Keeping your cupcakes fresh and tasty.
- Room Temperature: Store frosted or unfrosted cupcakes in an airtight container at room temperature. They will stay fresh for up to 3 days.
- Freeze: It’s best to freeze the cupcakes before frosting. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature.
Mary Berry Chocolate Chip Cupcakes Nutrition Facts
An estimated guide per unfrosted cupcake.
- Calories: 220 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute all-purpose (plain) flour. For this recipe, use 125g of all-purpose flour and increase the amount of baking powder to a total of 2 teaspoons. Sift them together before adding to the bowl.
Dry cupcakes are most often a result of being slightly over-baked. All ovens are a little different, so it’s a good idea to check for doneness at the lower end of the recommended time (e.g., at 15 minutes). They are ready as soon as a skewer inserted into the middle comes out clean.
Yes, this batter is perfect for mini cupcakes. Simply use a mini muffin tin with mini paper liners. The baking time will be shorter, so check them after about 10-12 minutes.
Try More Recipes:
- Mary Berry Vanilla Cupcakes Recipe
- Mary Berry Chocolate Cupcakes Recipe
- Mary Berry Sticky Toffee Pudding Recipe
Mary Berry Chocolate Chip Cupcakes Recipe
Description
A classic, foolproof recipe for moist and fluffy chocolate chip cupcakes from Mary Berry, using her famously easy “all-in-one” method.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
- Place all cupcake ingredients, except the chocolate chips, into a large bowl.
- Beat with an electric mixer for 2 minutes until smooth and creamy.
- Toss the chocolate chips in 1 teaspoon of flour, then gently fold them into the batter.
- Divide the batter evenly between the paper cases, filling them about two-thirds full.
- Bake for 15-20 minutes until golden and a skewer inserted into the center comes out clean.
- Let cool completely on a wire rack before serving or frosting.
Notes
- Ensure all your ingredients, particularly the butter and eggs, are at room temperature for the smoothest batter.
- Tossing the chocolate chips in a little flour is the secret trick to prevent them from all sinking to the bottom.
- Do not overfill the cupcake cases; two-thirds full is the perfect amount to get a nice rise without spilling over.
- These cupcakes are delicious on their own without frosting, especially when served slightly warm.
