Mary Berry Chocolate Chip Cupcakes Recipe

This Mary Berry Chocolate Chip Cupcakes recipe is a classic and moreish treat, which features sweet chocolate chips suspended in a light vanilla sponge. It’s a timeless teatime favorite, ready in about 40 minutes.

Mary Berry Chocolate Chip Cupcakes Ingredients

For the Cupcakes

• 125g (4½ oz) self-raising flour (plus 1 tsp extra for dusting chips)
• 125g (4½ oz) caster sugar
• 125g (4½ oz) butter or margarine, softened
• ½ tsp baking powder
• 2 large eggs
• 2 tbsp milk
• 1 tsp 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 (confectioners’ sugar), sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk (to loosen)

How To Make Mary Berry Chocolate Chip Cupcakes

1. 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.
2. Make the batter: Using the all-in-one method, place the 125g self-raising flour, caster sugar, softened butter, baking powder, eggs, milk, and vanilla extract into a large mixing bowl. Beat with an electric hand whisk (or wooden spoon) for about 2 minutes until the batter is smooth, creamy, and well-blended.
3. Prepare the chips: In a small separate bowl, toss the chocolate chips with the extra 1 teaspoon of flour. This light coating helps the chips grip the batter and prevents them from sinking to the bottom of the cupcakes during baking.
4. Combine: Gently fold the floured chocolate chips into the cake batter using a spatula or spoon. Do not overmix, just distribute them evenly.
5. Fill cases: Divide the batter evenly between the 12 paper cases. An ice cream scoop works well for this.
6. Bake: Bake in the preheated oven for 15–20 minutes. The cupcakes are done when they are golden brown, well-risen, and a skewer inserted into the center comes out clean.
7. Cool: Let the cupcakes cool in the tin for 5 minutes before moving them to a wire rack to cool completely.
8. Frost (Optional): If frosting, place the softened butter in a bowl and beat until creamy. Gradually beat in the sifted icing sugar. Add the vanilla extract and enough milk to achieve a light, fluffy piping consistency. Pipe or spread onto the completely cooled cupcakes.

Recipe Tips

• Preventing sinking: The flour dusting trick is essential for light sponge cakes. If the chips are heavy and slippery, gravity pulls them down. The flour creates friction.
• Chip size: Use “baking chips” or small chunks. If you chop a block of chocolate into large chunks, they are more likely to sink than smaller, uniform chips.
• Butter softness: Ensure the butter is very soft for the all-in-one method. If it’s hard, you’ll have to overbeat the batter to get rid of lumps, which will make the cupcakes tough.
• Variations: You can swap the chocolate chips for dried fruit (sultanas/cherries) or chopped nuts using the same flour-dusting method.

What To Serve With Mary Berry Chocolate Chip Cupcakes

These simple cakes are perfect for snacking.

• Glass of Milk: Essential for kids.
• Tea or Coffee: A light afternoon treat.
• Buttercream: Vanilla or chocolate buttercream works well.
• Glacé Icing: For a simpler finish, mix icing sugar and water and drizzle over the top.

How To Store Mary Berry Chocolate Chip Cupcakes

• Store: Keep in an airtight container at room temperature for up to 3 days.
• Freeze: Freeze un-iced cupcakes in a freezer bag for up to 3 months.
• Freeze (Iced): Freeze on a tray until solid, then bag. Thaw at room temperature.

Mary Berry Chocolate Chip Cupcakes Nutrition Facts

• Calories: 220kcal (unfrosted) / 380kcal (frosted)
• Protein: 3g
• Carbohydrates: 28g
• Fat: 12g
• Saturates: 7g
• Sugar: 18g
• Salt: 0.3g

Nutrition information is estimated per cupcake.

FAQs

Try More Recipes:

• Mary Berry Gluten-Free Cupcakes Recipe
• Mary Berry Vegan Cupcakes Recipe
• Mary Berry Coconut Cupcakes Recipe

Mary Berry Chocolate Chip Cupcakes Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour Cooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:220 kcal Best Season:Available

Description

A reliable all-in-one vanilla sponge recipe dotted with chocolate chips, featuring a clever flour-dusting trick to ensure every bite is full of chocolate.

Ingredients

• 125g flour (+ 1 tsp)
• 125g sugar
• 125g butter
• ½ tsp baking powder
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 100g chocolate chips

Instructions

1. Beat flour, sugar, butter, baking powder, eggs, milk, and vanilla.
2. Coat chocolate chips in 1 tsp flour.
3. Fold chips into batter.
4. Fill 12 cases.
5. Bake at 180°C for 15–20 minutes.
6. Cool on rack.
7. Decorate as desired.

Notes

• Tossing the chocolate chips in a teaspoon of flour before adding them to the batter is the secret to keeping them suspended throughout the sponge rather than finding a layer of melted chocolate at the bottom of the cupcake case.
• The addition of milk to the batter is crucial for creating a soft, dropping consistency that allows the cake to rise easily around the solid chocolate chips.
• These cupcakes are delicious plain, but a simple swirl of vanilla buttercream transforms them into a bakery-style treat suitable for parties.

Keywords:Mary Berry Chocolate Chip Cupcakes Recipe