Mary Berry Chocolate Chip Cupcakes Recipe

These Mary Berry-inspired chocolate chip cupcakes have a soft vanilla sponge, plenty of chocolate chips, and a simple swirl of buttercream. They are easy enough for beginner bakers and make a lovely treat for birthdays, afternoon tea, or a weekend bake. Allow about 55 minutes in total, including cooling and decorating time.

Ingredients

This recipe makes 12 cupcakes.

For the Cupcakes

• 125g unsalted butter, softened
• 125g caster sugar
• 2 large eggs, at room temperature
• 150g self-raising flour
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 100g milk or dark chocolate chips

For the Buttercream

• 75g unsalted butter, softened
• 150g icing sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons milk, as needed
• 2 tablespoons chocolate chips, for decorating

How to Make Mary Berry Chocolate Chip Cupcakes

• Prepare the oven: Preheat the oven to 180°C, 160°C fan, or 350°F. Line a 12-hole muffin tin with paper cupcake cases.
• Mix the cupcake batter: Put the softened butter, caster sugar, eggs, self-raising flour, milk, and vanilla extract in a large bowl. Beat with an electric mixer or wooden spoon until smooth and combined. Stop mixing as soon as no streaks of flour remain.
• Add the chocolate chips: Fold the 100g of chocolate chips gently through the batter with a spatula. Divide the mixture evenly between the cupcake cases.
• Bake the cupcakes: Bake on the middle shelf for 18 to 22 minutes, until risen and lightly golden. A skewer inserted into the sponge should come out clean, although it may pick up melted chocolate.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack. Let them cool completely before adding the buttercream, about 15 to 20 minutes.
• Make the buttercream: Beat the softened butter until creamy. Add the sifted icing sugar a little at a time, then beat in the vanilla. Add enough milk to make a soft, spreadable frosting.
• Decorate and serve: Spread or pipe the buttercream onto the cooled cupcakes. Sprinkle with the remaining chocolate chips.

Tips for the Best Chocolate Chip Cupcakes

How do I keep the cupcakes light and soft?

Use properly softened butter and room-temperature eggs so the batter mixes evenly. Once the ingredients are combined, stop beating to avoid a tough sponge.

How can I stop chocolate chips from sinking?

Use small chocolate chips and fold them in just before filling the cases. The batter should be thick enough to hold the chips, so measure the milk carefully rather than adding extra.

Why did my cupcakes turn out dry?

Overbaking is a common cause. Check the cupcakes at 18 minutes and remove them as soon as the sponge springs back lightly and a skewer comes out clean.

How do I get smooth buttercream?

Soften the butter before you begin and sift the icing sugar. Add the milk gradually, beating until the buttercream is soft enough to spread or pipe.

Serving Suggestions

• Serve with a pot of tea or a cup of coffee.
• Add fresh strawberries or raspberries to the plate.
• Offer the cupcakes alongside other small cakes for afternoon tea.
• Serve undecorated cupcakes slightly warm with a scoop of vanilla ice cream.

Storage

Room Temperature

Keep the cooled, buttercream-topped cupcakes in an airtight container in a cool place for up to 2 days. If your kitchen is warm, refrigerate them instead.

Refrigerator

Store in an airtight container for up to 4 days. Let the cupcakes sit at room temperature for about 30 minutes before serving so the sponge and buttercream soften.

Freezing

Freeze completely cooled, undecorated cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature, then make the buttercream and decorate before serving.

Nutrition

Approximate values per decorated cupcake, based on 12 servings:

• Calories: 330 kcal
• Carbohydrates: 42g
• Protein: 3g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 90mg

Nutrition values are estimates and will vary with the ingredients and brands used.

FAQs

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