Mary berry Chocolate Cupcakes

Mary Berry Chocolate Cupcakes are soft, moist, and packed with rich chocolate flavor, making them a perfect treat for birthdays, afternoon tea, or everyday baking. These classic cupcakes have a light sponge texture topped with a smooth chocolate buttercream that melts in your mouth. They are easy to make, even for beginners, and require only simple pantry ingredients. The entire recipe takes about 45 minutes from start to finish.

Mary Berry Chocolate 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 and moist chocolate cupcakes topped with rich chocolate buttercream frosting. A simple and classic Mary Berry recipe perfect for parties, celebrations, or afternoon tea.

Ingredients

• 175g self-raising flour

• 2 tbsp cocoa powder

• 175g caster sugar

• 175g softened butter

• 3 large eggs

• 1 tsp baking powder

• 2 tbsp milk

• 150g softened butter

• 250g icing sugar

• 2 tbsp cocoa powder

• 2 tbsp milk

• Cupcake cases

Directions

• Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
• Place flour, cocoa powder, sugar, butter, eggs, baking powder and milk into a large mixing bowl.
• Beat until smooth and fully combined.
• Divide the mixture evenly between the cupcake cases.
• Bake for 18 to 20 minutes until risen and springy.
• Transfer to a wire rack and allow to cool completely.
• Beat butter, icing sugar, cocoa powder and milk until light and fluffy.
• Pipe or spread the buttercream onto the cooled cupcakes.
• Serve immediately or store in an airtight container.

Notes

• Use room-temperature ingredients for the best texture.
• Allow cupcakes to cool completely before frosting.
• Store in an airtight container to keep them moist.

Ingredients

For the Chocolate Cupcakes

• 175g self-raising flour
• 2 tbsp cocoa powder
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 1 tsp baking powder
• 2 tbsp milk

For the Chocolate Buttercream

• 150g softened butter
• 250g icing sugar
• 2 tbsp cocoa powder
• 2 tbsp milk

For Baking

• 12 cupcake cases

How to Make Mary berry Chocolate 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 of the oven.
• Mix the cupcake batter: Place the flour, cocoa powder, sugar, butter, eggs, baking powder, and milk into a large bowl. Beat with an electric mixer until smooth and creamy.
• Fill the cupcake cases: Divide the mixture evenly between the paper cases, filling each about two-thirds full.
• Bake the cupcakes: Bake for 18 to 20 minutes until well risen and springy when lightly pressed in the center.
• Cool completely: Remove from the oven and leave in the tin for 5 minutes before transferring to a wire rack to cool fully.
• Make the buttercream: Beat the butter until smooth. Gradually add the icing sugar and cocoa powder, then mix in the milk until light and fluffy.
• Decorate the cupcakes: Pipe or spread the chocolate buttercream onto the cooled cupcakes. Serve immediately or store for later.

Tips

How do I keep chocolate cupcakes moist?

Do not overbake them. Remove the cupcakes as soon as they feel springy in the center.

Why did my cupcakes sink in the middle?

Opening the oven door too early or overmixing the batter can cause sinking.

Can I make the buttercream smoother?

Add an extra tablespoon of milk and beat for a few minutes until silky and fluffy.

How can I get bakery-style cupcakes?

Use a piping bag fitted with a large star nozzle to create a professional-looking swirl.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add chocolate shavings for decoration.
• Top with chocolate buttons or sprinkles.
• Enjoy with a scoop of vanilla ice cream.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Thaw completely before decorating.

Nutrition

• Calories: 295 kcal
• Carbohydrates: 34g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 155mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs