Mary berry Chocolate Chip Cupcakes

These Mary Berry Chocolate Chip Cupcakes are light, fluffy, and packed with sweet chocolate chips in every bite. They are simple to make, making them perfect for beginner bakers and busy families looking for an easy homemade treat. The soft vanilla sponge pairs beautifully with a creamy buttercream topping and extra chocolate chips. From start to finish, the recipe takes around 40 minutes, including baking and cooling time.

Mary Berry Chocolate Chip Cupcakes

Recipe by Ibrahim KhanCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft vanilla cupcakes filled with chocolate chips and topped with creamy buttercream frosting. An easy Mary Berry-inspired bake perfect for parties, afternoon tea, or everyday treats.

Ingredients

• 175g self-raising flour

• 175g caster sugar

• 175g softened butter

• 3 large eggs

• 1 tsp vanilla extract

• 100g milk chocolate chips

• 150g softened butter

• 300g icing sugar

• 1 tsp vanilla extract

• 1 tbsp milk

• Extra chocolate chips for decoration

• 12 cupcake cases

• Muffin tin

• Cooling rack

Directions

• Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
• Place the flour, sugar, butter, eggs and vanilla extract into a large mixing bowl.
• Beat until smooth and well combined.
• Fold in the chocolate chips gently.
• Divide the mixture evenly between the cupcake cases.
• Bake for 18 to 20 minutes until risen and lightly golden.
• Cool in the tin for 5 minutes, then transfer to a wire rack.
• Beat butter, icing sugar, vanilla and milk until light and fluffy.
• Pipe or spread the buttercream onto the cooled cupcakes and decorate with extra chocolate chips.

Notes

• Use room-temperature ingredients for a smoother batter.
• Do not overmix after adding the chocolate chips.
• Store in an airtight container to keep them soft.

Ingredients

For the Cupcakes

• 175g self-raising flour
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 1 tsp vanilla extract
• 100g milk chocolate chips

For the Buttercream Frosting

• 150g softened butter
• 300g icing sugar
• 1 tsp vanilla extract
• 1 tbsp milk

For Decoration

• Extra chocolate chips

How to Make Mary Berry Chocolate Chip Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with cupcake cases and place the tin on the middle shelf.
• Mix the cupcake batter: Add the flour, caster sugar, softened butter, eggs, and vanilla extract to a large bowl. Beat until the mixture is smooth and creamy.
• Add the chocolate chips: Fold the chocolate chips into the batter using a spatula. Stir gently to keep the mixture light.
• Fill the cupcake cases: Divide the mixture evenly between the 12 cupcake cases, filling each about two-thirds full.
• Bake the cupcakes: Bake for 18 to 20 minutes until the cupcakes are golden and spring back when lightly pressed.
• Cool completely: Leave the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool fully.
• Make the buttercream: Beat the butter until smooth. Gradually add the icing sugar, then mix in the vanilla extract and milk until fluffy.
• Decorate and serve: Pipe or spread the buttercream onto the cooled cupcakes and finish with extra chocolate chips.

Tips

How do I stop chocolate chips from sinking?

Toss the chocolate chips in a teaspoon of flour before folding them into the batter. This helps distribute them more evenly.

Why are my cupcakes dense?

Overmixing the batter can remove air and create a heavy texture. Mix only until the ingredients are combined.

How can I make the buttercream smoother?

Use softened butter and sift the icing sugar before mixing. This creates a silky frosting.

Can I use dark chocolate chips?

Yes. Dark chocolate chips add a richer flavour and balance the sweetness of the cupcake.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Enjoy as an afternoon snack.
• Add to a birthday party dessert table.
• Serve with fresh berries for extra colour and flavour.

Storage

Room Temperature

Store in an airtight container for up to 3 days. Keep away from direct sunlight and heat.

Refrigerator

Store for up to 5 days in a sealed container. Allow the cupcakes to come to room temperature before serving.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Wrap individually and thaw at room temperature before decorating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 160mg

Nutritional values are approximate and may vary depending on the ingredients used.

FAQs