This Mary Berry Chocolate Cupcakes recipe is a fluffy and moist recipe, which is made with cocoa powder and butter. It’s a classic, foolproof recipe, ready in about 30 minutes.
Mary Berry Chocolate Cupcakes Ingredients
A simple, all-in-one method for classic chocolate treats.
For the Cupcakes:
- 40g Cocoa powder
- 4 tbsp boiling water
- 175g Unsalted Butter, Softened
- 3 large eggs
- 165g Caster Sugar
- 115g Self-Raising Flour
- 1 tsp Baking powder
For the Chocolate Buttercream:
- 60g Unsalted butter, softened
- 30g Cocoa Powder
- 250g Icing Sugar
- 3 tbsp Milk
- Chocolate sprinkles or decorations (optional)
How To Make Mary Berry Chocolate Cupcakes
A step-by-step guide to these wonderfully simple and delicious cupcakes.
- Prep Oven and Cocoa Paste: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cases. In a large bowl, sift the cocoa powder, then pour in the boiling water and mix into a thick paste. The mixture may look slightly curdled, which is normal.
- Mix the Batter: To the bowl with the cocoa paste, add the softened butter, caster sugar, eggs, self-raising flour, and baking powder. Using an electric hand whisk or a wooden spoon, beat all the ingredients together until the mixture is well-blended and smooth.
- Fill Cases and Bake: Divide the cake batter equally between the 12 paper cases. An ice cream scoop works well for even portions. Bake for 14-15 minutes, or until the cupcakes are risen and spring back when touched lightly.
- Cool and Make Buttercream: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. To make the buttercream, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and milk, then beat until the frosting is glossy, smooth, and spreadable. If it’s too thick, add a little more milk.
- Decorate the Cupcakes: Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a star nozzle and pipe swirls onto each one. Alternatively, spread the frosting with a knife. Add chocolate sprinkles or your favorite decorations before the icing sets.
Recipe Tips
For perfect, fluffy chocolate cupcakes every time.
- How to get evenly sized cupcakes? Using a spring-loaded ice cream scoop is a fantastic, mess-free way to ensure that each paper case gets the same amount of batter, which helps them all bake evenly.
- How do I know the cupcakes are done? Besides the “spring back” test, you can insert a skewer or toothpick into the center of a cupcake. If it comes out clean with no wet batter attached, they are ready.
- Why use boiling water for the cocoa powder? This technique is called “blooming.” The hot water helps to dissolve the cocoa powder, releasing its deep, rich chocolate flavor for a more intense taste in the final bake.
- Can I make these ahead of time? Yes. The unfrosted cupcakes can be stored in an airtight container for up to 2 days or frozen for up to a month. It’s best to make the buttercream and frost them on the day you plan to serve them for the freshest taste and texture.
What To Serve With Mary Berry Chocolate Cupcakes
The perfect accompaniments for a classic chocolate treat.
These cupcakes are a delight on their own but are perfectly complemented by:
- A tall glass of cold milk
- A freshly brewed cup of coffee or tea
- A small scoop of vanilla or raspberry ripple ice cream
How To Store Mary Berry Chocolate Cupcakes
Keeping your cupcakes fresh and delicious.
- Room Temperature: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days. If your room is very warm, it’s best to refrigerate them.
- Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them well in plastic wrap and foil. Thaw at room temperature before frosting.
Mary Berry Chocolate Cupcakes Nutrition Facts
An estimated guide per cupcake.
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. For every 1 cup of all-purpose (plain) flour, you’ll need to add 2 teaspoons of baking powder. So for this recipe, you would use 115g of all-purpose flour and a total of 3 teaspoons of baking powder (1 tsp from the original recipe + 2 tsp for the substitution).
It’s easy to adjust! If the buttercream is too stiff to pipe, add milk, one teaspoon at a time, until it reaches a smooth, spreadable consistency. If it’s too runny, add more sifted icing sugar, a tablespoon at a time, until it thickens up.
This is a classic Mary Berry technique where, after blooming the cocoa, all the remaining cake ingredients are added to the bowl at the same time and mixed together. It’s a very simple, quick, and foolproof way to make a cake batter, perfect for beginner bakers.
Try More Recipes:
- Mary Berry Sticky Toffee Pudding Recipe
- Mary Berry Raspberry Pavlova Recipe
- Mary Berry Pear Pavlova Recipe
Mary Berry Chocolate Cupcakes Recipe
Description
Classic, foolproof, and utterly delicious chocolate cupcakes from Mary Berry using her famous all-in-one method, topped with a rich chocolate buttercream.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin.
- In a large bowl, mix cocoa powder and boiling water into a paste.
- Add all other cupcake ingredients to the bowl and beat with an electric mixer until smooth.
- Divide the batter evenly among the 12 paper cases.
- Bake for 14-15 minutes, until risen and a skewer comes out clean. Cool completely.
- For the buttercream, beat all ingredients together until smooth and glossy.
- Pipe or spread the buttercream onto the cooled cupcakes and decorate as desired.
Notes
- The “all-in-one” method is very forgiving, but ensure your butter is properly softened for the best results.
- Don’t overfill the cupcake cases—about two-thirds full is perfect to prevent them from overflowing.
- Wait until the cupcakes are completely cool before frosting, otherwise the buttercream will melt.
- An ice cream scoop is a great tool for filling the cases evenly and without mess.
