Anna Louise A chocolate cupcake done properly is one of the most satisfying individual bakes there is. A rich, moist chocolate sponge — deeply flavoured from bloomed cocoa — topped with a generous swirl of silky, intensely chocolatey buttercream that holds its shape beautifully and tastes completely wonderful.
Mary Berry’s chocolate cupcakes recipe uses the same reliable all-in-one method as the chocolate sponge cake — but scaled and adapted for cupcakes, with a slightly more moist batter to account for the smaller portion size and the higher ratio of crust to interior in a cupcake versus a layer cake.
The buttercream is the element that elevates these above ordinary cupcakes. Properly made — butter beaten pale and fluffy before any icing sugar is added, the cocoa sifted through twice to prevent grittiness, enough milk to bring it to a smooth, pipeable consistency — it swirls to a beautiful finish and holds for hours at room temperature.
What Makes These Cupcakes So Good
Bloomed cocoa. The cocoa mixed with boiling water before it goes into the batter releases the full aromatic compounds and gives these cupcakes a genuinely deep, rich chocolate flavour rather than a mild, slightly dusty one.
Oil in addition to butter. A small addition of sunflower oil alongside the butter keeps these cupcakes noticeably more moist for longer than butter alone — an important quality in a smaller bake that can dry out more quickly than a full-sized cake.
Properly made buttercream. The buttercream starts with butter beaten completely alone for four minutes before a single grain of icing sugar is added. This creates an aerated, pale, fluffy base that gives the finished buttercream a lightness and silkiness that cannot be achieved by adding everything at once.
Ingredients for Mary Berry Chocolate Cupcakes
For the Chocolate Cupcakes (Makes 12)
- 50g good quality cocoa powder, sifted
- 4 tbsp boiling water
- 175g self-raising flour, sifted
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 175g caster sugar
- 125g unsalted butter, softened
- 2 tbsp sunflower oil
- 2 large eggs, at room temperature
- 100ml whole milk
- 1 tsp vanilla extract
For the Chocolate Buttercream
- 200g unsalted butter, softened
- 350g icing sugar, sifted twice
- 50g good quality cocoa powder, sifted twice
- 4–5 tbsp whole milk
- 1 tsp vanilla extract
To Decorate
- Chocolate sprinkles or chocolate curls
- Mini chocolate eggs (at Easter)
- A dusting of cocoa powder
- Edible gold or silver balls
How to Make Mary Berry Chocolate Cupcakes — Step by Step
Step 1 — Bloom the Cocoa
Mix the cocoa powder with the boiling water in a small bowl until a completely smooth, thick paste forms. Leave to cool for five minutes.
Step 2 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with paper cupcake cases.
Step 3 — Make the Batter
Place the sifted flour, baking powder, bicarbonate of soda, caster sugar, softened butter, sunflower oil, eggs, milk, and vanilla extract into a large mixing bowl. Add the cooled cocoa paste.
Beat with an electric hand whisk for two to three minutes until smooth and well combined. Scrape down the sides halfway through. The batter will be slightly thinner than a standard cupcake batter — this is correct and is what keeps the cupcakes moist.
Step 4 — Fill and Bake
Divide the batter evenly between the 12 cupcake cases — fill each one about two-thirds full. An ice cream scoop makes this easier and more consistent.
Bake for 18 to 20 minutes until risen, set across the surface, and a skewer inserted into the centre comes out clean. Do not overbake — a cupcake that goes a minute past the perfect moment becomes dry and loses the moist quality that makes these so good.
Leave in the tin for five minutes then transfer to a wire rack to cool completely — at least 45 minutes.
Step 5 — Make the Chocolate Buttercream
Beat the softened butter alone with an electric hand whisk for four full minutes until very pale, fluffy, and almost white. This step is not optional — four minutes of beating the butter alone creates the aerated base that makes this buttercream so light and silky.
Add the sifted icing sugar and sifted cocoa in three batches, beating well after each addition. Add the vanilla extract and enough milk to bring the buttercream to a smooth, glossy, pipeable consistency — it should hold a peak when the whisk is lifted but not be so stiff it is difficult to pipe. Beat for a further two minutes until completely smooth.
Step 6 — Pipe or Spread
Transfer the buttercream to a piping bag fitted with a large star nozzle. Pipe a generous swirl onto each cooled cupcake, starting from the outside edge, spiralling inwards and upwards to a peak. Alternatively, spread generously with a palette knife for a more rustic finish.
Decorate with chocolate sprinkles, chocolate curls, or whatever decoration suits the occasion. Serve at room temperature.
My Top Tips For Mary Berry Chocolate Cupcakes
Bloom the cocoa — every time. The most important step for genuinely good chocolate cupcakes. The boiling water releases aromatic compounds that give a depth of chocolate flavour impossible to achieve with dry cocoa added directly to the batter.
Add sunflower oil as well as butter. The oil keeps the cupcakes noticeably more moist, particularly on the second and third day. It does not affect the flavour — the butter provides all the richness and flavour.
Fill cases exactly two-thirds full. Overfilled cases spread flat at the top rather than doming. Two-thirds gives a beautiful dome every time — the characteristic cupcake shape that makes them look professional.
Beat butter alone for four minutes. This is the most important step in making exceptional buttercream. Four minutes of beating butter alone creates an aerated, pale, fluffy base. Shortcutting this gives denser, heavier buttercream.
Sift the icing sugar and cocoa twice. Double-sifted icing sugar and cocoa produce a buttercream with no lumps and a completely smooth, silky texture. The extra thirty seconds is worth it.
Pipe from the outside in. Start the piping nozzle at the outer edge of the cupcake. Apply steady pressure and spiral slowly inwards and upwards to a peak in the centre. Release the pressure and lift sharply for a clean peak.
Serving Suggestions
At a birthday party — arranged on a tiered stand, decorated to suit the theme, they are genuinely showstopping. At a bake sale — these sell out fastest. As an afternoon treat with a cup of coffee. For a school occasion — reliably loved by children and adults equally.
How to Store Mary Berry Chocolate Cupcakes
At room temperature: Store in an airtight container for up to 3 days. The oil in the batter keeps them moist for longer than a standard butter-only sponge.
In the freezer: Freeze unfrosted cupcakes individually wrapped in cling film for up to 3 months. Defrost at room temperature and frost fresh.
Frequently Asked Questions
Can I make these without the sunflower oil?
Yes — replace the oil with an extra 25g of butter. The cupcakes will still be good but slightly less moist. The oil is the detail that keeps them fresh for three days rather than two.
Can I make these gluten-free?
Yes — substitute the self-raising flour with a good quality gluten-free self-raising flour blend and check that your baking powder is certified gluten-free.
Why are my cupcakes domed but then sinking?
The oven was too hot — the cupcakes rose quickly in the high heat but the centre was not cooked through and sank as they cooled. Reduce the oven temperature slightly and bake for a minute or two longer.
Can I make these as a cake instead?
Yes — pour the batter into two 20cm sandwich tins and bake at the same temperature for 22 to 26 minutes. Fill and top with the full quantity of buttercream.
How do I get a perfectly smooth buttercream swirl?
Consistent pressure throughout the piping is the key — neither too much nor too little. Practice on a piece of parchment before you pipe onto the cupcakes. Any imperfect swirls can be scraped off and piped again.
Mary Berry Chocolate Cupcakes Recipe
Ingredients
Method
- Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
- Place flour, baking powder, bicarbonate of soda, sugar, butter, oil, eggs, milk, vanilla, and cooled cocoa paste in a large bowl. Beat 2–3 minutes until smooth. Scrape down halfway.
- Fill cases two-thirds full. Bake 18–20 minutes until risen and a skewer comes out clean. Cool in tin 5 minutes. Transfer to wire rack. Cool completely.
- Beat butter alone 4 minutes until very pale and fluffy. Add icing sugar and cocoa in 3 batches — beat well after each. Add vanilla and milk until smooth and pipeable. Beat 2 more minutes.
- Pipe or spread generously onto cooled cupcakes. Decorate. Serve at room temperature.
Leave a Reply