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Mary Berry Chocolate Cupcakes Recipe

Mary Berry Chocolate Cupcakes Recipe

Mary Berry's chocolate cupcakes are rich, moist, and topped with a silky chocolate buttercream — the perfect individual chocolate treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Chocolate Cupcakes:
  • 50 g good quality cocoa powder sifted
  • 4 tbsp boiling water
  • 175 g self-raising flour sifted
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 175 g caster sugar
  • 125 g unsalted butter softened
  • 2 tbsp sunflower oil
  • 2 large eggs room temperature
  • 100 ml whole milk
  • 1 tsp vanilla extract
  • Chocolate Buttercream:
  • 200 g unsalted butter softened
  • 350 g icing sugar sifted twice
  • 50 g good quality cocoa powder sifted twice
  • 4 –5 tbsp whole milk
  • 1 tsp vanilla extract
  • Decoration:
  • Chocolate sprinkles curls, or balls

Method
 

  1. Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
  3. 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.
  4. 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.
  5. 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.
  6. Pipe or spread generously onto cooled cupcakes. Decorate. Serve at room temperature.

Notes

Bloom cocoa in boiling water — the most important step for deep chocolate flavour.
Add sunflower oil alongside butter for noticeably more moist cupcakes.
Fill cases exactly two-thirds full for a proper dome.
Beat butter alone for 4 minutes — this creates the aerated base for great buttercream.
Sift icing sugar and cocoa twice for a completely smooth buttercream.
Store in an airtight container for up to 3 days. Freeze unfrosted for up to 3 months.
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