Mary Berry Chocolate Cupcakes​ Recipe

These fudgy Mary Berry Chocolate Cupcakes are made with cocoa powder, butter, sugar, and self-raising flour. The recipe creates a moist, rich cupcake with a classic chocolate flavor, perfect for a special treat or a child’s birthday party. This recipe makes 12 cupcakes and is a simple bake that even a novice can master.

Jump to Recipe

Mary Berry Chocolate Cupcakes Ingredients

For the Cupcakes:

• 40g (⅓ cup) cocoa powder
• 4 tbsp boiling water
• 175g (¾ cup) unsalted butter, softened
• 165g (¾ cup) golden caster sugar
• 3 large eggs
• 115g (1 cup) self-raising flour
• 1 tsp baking powder

For the Chocolate Buttercream:

• 60g (¼ cup) unsalted butter, softened
• 30g (¼ cup) cocoa powder
• 250g (2.5 cups) icing sugar
• 3 tbsp milk

How To Make Mary Berry Chocolate Cupcakes

1. Prepare the oven and cocoa paste: Preheat your oven to 350°F (180°C) and line a 12-hole muffin tin with paper cases. In a small bowl, sift the cocoa powder and pour in the boiling water. Stir to create a thick, glossy paste. This is a crucial step for a rich chocolate flavor.
2. Make the cupcake batter: In a large mixing bowl, add the softened butter, caster sugar, eggs, self-raising flour, and baking powder. Add the chocolate paste you made in the first step. Use a hand mixer or a wooden spoon to beat all the ingredients together until the batter is smooth and well combined.
3. 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 springy to the touch. A skewer inserted into the center should come out clean.
4. 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, or the buttercream will melt.
5. Make the buttercream: In a separate bowl, melt the butter and sift in the cocoa powder and icing sugar. Stir to combine, then gradually add the milk, mixing until you have a smooth, glossy, and spreadable buttercream. If it’s too thick, add a little more milk. If it’s too thin, add a little more icing sugar.
6. Decorate and serve: Once the cupcakes are completely cool, transfer the buttercream to a piping bag with a star nozzle and pipe a generous swirl on top of each cupcake.

Recipe Tips

• Don’t skip the cocoa paste: Mixing the cocoa powder with boiling water first “blooms” the cocoa, releasing its full flavor and giving your cupcakes a much richer, darker chocolate taste.
• Use room temperature ingredients: Ensure your butter and eggs are at room temperature. This helps them combine more easily, resulting in a smoother, more even batter and a lighter crumb.
• Don’t overmix the batter: Once you’ve added all the ingredients, mix until the batter is just smooth. Overmixing can develop the gluten in the flour, leading to a tough, dense cupcake.
• Test for doneness: To check if the cupcakes are ready, lightly press on the top. If it springs back, they are done. A skewer test is also a good method to ensure the center is cooked through.

What To Serve Chocolate Cupcakes

These classic chocolate cupcakes are delicious on their own, but a cold glass of milk or a hot cup of black coffee makes them even better. For a dessert spread, you could serve them alongside fresh berries like raspberries or strawberries, which provide a nice contrast to the rich chocolate flavor. A scoop of vanilla bean ice cream would also make for a decadent treat.

How To Store Chocolate Cupcakes Leftovers

• Refrigerate: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, or if you’ve used a cream cheese-based frosting, store them in the refrigerator, but let them come 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 before frosting and serving.

Mary Berry Chocolate Cupcakes Nutrition Facts

• Calories: 340 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 66mg
• Sodium: 211mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 4g

Frequently Asked Questions

• Can I use all-purpose flour instead of self-raising flour? Yes, you can. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder and a ¼ teaspoon of salt. This will give you a similar leavening effect and a great result.
• Why did my cupcakes sink in the middle? Cupcakes often sink if they are under-baked, if the oven door was opened during baking, or if there was a sudden change in temperature. Make sure your oven is properly preheated and don’t open the door until near the end of the baking time.
• Can I make these cupcakes without a mixer? Yes, you can easily make these by hand. Use a wooden spoon to beat the ingredients together in a large bowl. It may require a little more elbow grease, but the results will be just as good.
• How do I prevent the paper cases from peeling away? This often happens if the cupcakes are over-baked or if the batter is too dry. Make sure you don’t over-bake them and measure your ingredients precisely. Cooling them on a wire rack immediately after they come out of the oven can also help.

Try More Recipes:

• Mary Berry Lemon And Blueberry Traybake​ Recipe
• Mary Berry​ Dorset Apple Traybake Recipe
• Mary Berry​ Blueberry Traybake Recipe