This Mary Berry Chocolate Cupcakes recipe is a rich and fudgy treat, which uses cocoa powder bloomed in boiling water. It’s a foolproof all-in-one bake, ready in about 45 minutes.
Mary Berry Chocolate Cupcakes Ingredients
For the Cupcakes
- 40g (1½ oz) cocoa powder, sifted
- 4 tbsp boiling water
- 175g (6 oz) unsalted butter, softened
- 165g (6 oz) caster sugar
- 115g (4 oz) self-raising flour
- 1 tsp baking powder
- 3 large eggs
For the Chocolate Buttercream
- 60g (2 oz) unsalted butter, softened
- 30g (1 oz) cocoa powder, sifted
- 250g (9 oz) icing sugar (confectioners’ sugar), sifted
- 3 tbsp milk
- Chocolate sprinkles or decorations (optional)
How To Make Mary Berry Chocolate Cupcakes
- Prep the oven and tin: Preheat the oven to 180°C (160°C Fan/Gas 4). Line a 12-hole muffin tin with paper cupcake cases.
- Make the cocoa paste: In a large mixing bowl, sift the 40g of cocoa powder. Pour in the 4 tablespoons of boiling water and mix with a spoon until you have a thick, smooth paste. (If it looks slightly curdled or separated, don’t worry, it will come together with the other ingredients).
- Add remaining ingredients: To the bowl with the cocoa paste, add the softened butter, caster sugar, eggs, self-raising flour, and baking powder. This is an all-in-one method, so everything goes in at once.
- Beat the batter: Using an electric hand whisk (or a wooden spoon and plenty of effort), beat the mixture for about 2 minutes until it is smooth, glossy, and well-blended. Scrape down the sides of the bowl to ensure everything is incorporated.
- Fill the cases: Divide the batter evenly among the 12 paper cases. An ice cream scoop is the perfect tool for getting equal portions without the mess. The cases should be about two-thirds full.
- Bake: Bake in the preheated oven for 14–15 minutes. The cupcakes are done when they have risen well and the tops spring back when pressed lightly with a finger.
- Cool: Remove the tin from the oven. Let the cupcakes sit in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Make the buttercream: Sift the icing sugar and 30g cocoa powder into a bowl. Add the 60g softened butter and the milk. Beat with an electric whisk on low speed initially (to avoid a sugar cloud), then increase to high speed. Beat for 3–5 minutes until the frosting is glossy, smooth, and spreadable. If it feels too stiff, add a tiny splash more milk.
- Decorate: Once the cupcakes are completely cold, pipe the buttercream onto them using a piping bag with a star nozzle, or spread it generously with a palette knife. Top with chocolate sprinkles if desired.
Recipe Tips
- Blooming the cocoa: Mixing the cocoa powder with boiling water is the secret step. It dissolves the cocoa butter and releases the full flavor of the chocolate, preventing the cupcakes from tasting dry or dusty.
- Butter temperature: The butter must be extremely soft for the all-in-one method to work. If it’s hard, you will end up with lumps of butter in the batter.
- Don’t overbake: Chocolate sponge can dry out quickly. Check them at 14 minutes. They should be springy, not hard.
- Frosting consistency: For piping, you want a stiffer consistency so it holds the swirl shape. For spreading with a knife, a slightly looser texture (more milk) is easier to work with.
What To Serve With Mary Berry Chocolate Cupcakes
These are perfect party treats on their own.
- Cold Milk: The classic accompaniment.
- Fresh Strawberries: A fresh garnish on top of the frosting.
- Coffee: A strong espresso balances the sweet icing.
- Raspberry Coulis: Serve on a plate with a drizzle of sauce (see recipe above).
How To Store Mary Berry Chocolate Cupcakes
- Store: Keep in an airtight container at room temperature for up to 3 days.
- Freeze: You can freeze the un-iced cupcakes for up to 3 months. Iced cupcakes can also be frozen, but the icing may get squashed. Defrost at room temperature.
Mary Berry Chocolate Cupcakes Nutrition Facts
- Calories: 310kcal
- Protein: 3g
- Carbohydrates: 42g
- Fat: 15g
- Saturates: 9g
- Sugar: 35g
- Salt: 0.3g
Nutrition information is estimated per frosted cupcake.
FAQs
Can I use plain flour?
If using plain flour, add 1½ teaspoons of baking powder (total) to ensure they rise properly.
Can I use melted chocolate?
This recipe is specifically designed for cocoa powder. Using melted chocolate changes the fat ratio and requires a different method (creaming). Stick to cocoa for this light sponge texture.
Why did my cupcakes sink?
Sinking usually happens if the oven door was opened too early or if there was too much raising agent. Trust the timing and keep the door closed until at least 12 minutes in.
Try More Recipes:
- Mary Berry Chocolate Swiss Roll Recipe
- Mary Berry Chocolate Coffee Panna Cotta Recipe
- Mary Berry Double Chocolate Chip Cookies Recipe
Mary Berry Chocolate Cupcakes Recipe
Description
Classic, reliable chocolate cupcakes made with Mary Berry’s cocoa-bloom method for a moist crumb, topped with a smooth chocolate fudge buttercream.
Ingredients
Instructions
- Mix cocoa and boiling water to a paste.
- Add butter, sugar, flour, baking powder, and eggs.
- Beat for 2 minutes until smooth.
- Fill 12 cupcake cases.
- Bake at 180°C for 14–15 minutes.
- Cool on a wire rack.
- Beat frosting ingredients until glossy.
- Pipe onto cold cupcakes.
Notes
- Mixing the cocoa with boiling water first creates a “chocolate paste” that distributes flavor more evenly than dry powder and results in a darker, fudgier sponge color.
- Using an ice cream scoop to fill the cases ensures every cupcake bakes at the same rate and results in uniform domes, making decoration much easier.
- Be sure to sift the icing sugar and cocoa for the frosting; tiny lumps of cocoa powder taste very bitter if you bite into them.
Mary Berry Chocolate Cupcakes Recipe
