Mary Berry​ Chocolate Chip Cupcakes Recipe

These easy Mary Berry Chocolate Chip Cupcakes are made with a simple vanilla cake batter and loaded with plenty of chocolate chips. The result is a moist, light, and tender cupcake with bursts of gooey melted chocolate in every bite. This is the perfect recipe for a quick and fun bake that the whole family will love and makes 12 cupcakes.

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Mary Berry Chocolate Chip Cupcakes Ingredients

For the Cupcakes:

• 110g (½ cup) unsalted butter, softened
• 110g (½ cup) golden caster sugar
• 2 large eggs
• 110g (1 cup) self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk
• 100g (½ cup) chocolate chips

For the Vanilla Buttercream:

• 110g (½ cup) unsalted butter, softened
• 225g (2 cups) icing sugar
• 1 tbsp milk
• 1 tsp vanilla extract

How To Make Mary Berry Chocolate Chip Cupcakes

1. Prepare the oven and tin: Preheat your oven to 350°F (180°C) and line a 12-hole muffin tin with paper cases.
2. Mix the cupcake batter: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and vanilla extract. Use a hand mixer or a wooden spoon to beat all the ingredients together until the batter is smooth and well combined.
3. Add the milk and chocolate chips: Add the milk to the batter and beat again until the mixture is a soft, dropping consistency. Gently fold in the chocolate chips with a spatula.
4. Fill the cases and bake: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen and a light golden color. They should be springy to the touch.
5. Cool the cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Do not frost them while they are warm, as the buttercream will melt.
6. Make the buttercream: In a separate bowl, beat the softened butter until it is pale and creamy. Sift in half of the icing sugar and beat again. Sift in the remaining icing sugar and beat until smooth. Finally, add the milk and vanilla extract and beat for a few more minutes until the buttercream is light and fluffy.
7. Decorate and serve: Once the cupcakes are completely cool, use a palette knife or a piping bag with a star nozzle to top each one with a generous swirl of vanilla buttercream. You can sprinkle a few extra chocolate chips on top for decoration.

Recipe Tips

• Use good quality chocolate chips: The quality of your chocolate chips will make a difference in the final taste. Look for a brand that melts well and has a flavor you enjoy.
• Don’t skip the milk: The milk helps to loosen the batter and gives the cupcakes a more tender crumb. Make sure to mix it in thoroughly.
• Avoid over-mixing: Once the chocolate chips are added, fold them in gently. Over-mixing can break the chips and make the batter tough.
• Check for doneness: A simple toothpick or skewer test is the best way to ensure the cupcakes are cooked through. Insert it into the center of a cupcake; if it comes out clean, they’re ready.

What To Serve Chocolate Chip Cupcakes

These delicious chocolate chip cupcakes are wonderful on their own, but they are also a great base for a dessert table. You could serve them with a cold glass of milk for a classic combination. For a more decadent treat, serve them with a scoop of vanilla ice cream on the side. They also pair well with a hot cup of coffee or a nice cup of black tea.

How To Store Chocolate Chip Cupcakes Leftovers

• Refrigerate: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days. For a longer-lasting option, you can store them in the refrigerator, but they should be brought to room temperature before serving for the best texture.
• Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature for a few hours before frosting and serving.

Mary Berry Chocolate Chip Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 412 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 82mg
• Sodium: 247mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 43g
• Protein: 4g

Frequently Asked Questions

• Can I use a different type of chocolate chips? Yes, you can. While semi-sweet chocolate chips are classic, you could also use milk chocolate, dark chocolate, or even white chocolate chips to change the flavor profile.
• Can I make these without self-raising flour? Yes. To make a substitute, for every cup of plain (all-purpose) flour, whisk in 1 ½ teaspoons of baking powder and a ¼ teaspoon of salt. This will work just as well in this recipe.
• Why did my chocolate chips sink to the bottom? This can happen if the batter is too thin. Ensure your batter is a soft, dropping consistency. You can also coat the chocolate chips in a small amount of flour before folding them in, which helps them stay suspended in the batter.
• How do I get a flat top on my cupcakes for decorating? To get a flatter top, ensure your oven temperature is accurate. Sometimes a slightly lower temperature for a longer period can help prevent a domed top. You can also use a small knife to trim the tops of the cooled cupcakes if needed.

Try More Recipes:

• Mary Berry Vanilla Cupcakes​ Recipe
• Mary Berry Chocolate Cupcakes​ Recipe
• Mary Berry Lemon And Blueberry Traybake​ Recipe