Mary Berry Chocolate Cupcakes Recipe

These Mary Berry-inspired chocolate cupcakes have a soft, tender crumb and a rich cocoa flavour, finished with a generous swirl of chocolate buttercream. They are simple enough for a beginner baker and lovely for birthdays, afternoon tea, or an everyday treat. Allow about 75 minutes from start to finish, including cooling time.

Ingredients

This recipe makes 12 cupcakes.

For the chocolate cupcakes

• 40g cocoa powder
• 4 tbsp boiling water
• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature
• 150g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

For the chocolate buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 25g cocoa powder, sifted
• 2 to 3 tbsp milk
• Chocolate sprinkles, to decorate, optional

How to Make Mary Berry-Inspired Chocolate Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases and place a shelf in the middle of the oven.
• Mix the cocoa: Put the cocoa powder in a large mixing bowl. Add the boiling water and stir until you have a smooth paste. Let it cool for a few minutes.
• Make the batter: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk to the cocoa paste. Beat with an electric mixer until smooth and evenly combined, scraping down the sides of the bowl as needed. Avoid beating for longer than necessary.
• Fill the cases: Divide the batter evenly among the 12 paper cases. Each case should be roughly two-thirds full.
• Bake the cupcakes: Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack. Let them cool completely before decorating, about 30 minutes.
• Make the buttercream: Beat the softened butter until creamy. Gradually add the sifted icing sugar and cocoa powder, then beat in 2 tablespoons of milk until fluffy. Add the remaining tablespoon of milk if needed for a spreadable consistency.
• Decorate and serve: Spread or pipe the buttercream onto the cooled cupcakes. Add chocolate sprinkles, if using, and serve.

Tips for the Best Chocolate Cupcakes

Why are my chocolate cupcakes dry?

Overbaking is a common cause. Start checking the cupcakes at 18 minutes and remove them as soon as a skewer comes out clean. Weighing the flour and cocoa also helps prevent a dry batter.

How can I make the cupcakes light and even?

Use softened butter and room-temperature eggs so the batter mixes evenly. Beat just until smooth, and divide the mixture equally between the cases for a consistent bake.

Why did my cupcakes sink in the middle?

They may have been taken out before the centres were fully baked, or the oven door may have been opened too early. Wait until near the end of the baking time before checking them.

How do I keep the buttercream from melting?

Make sure the cupcakes are completely cool before decorating. If the buttercream is too soft to pipe, chill it briefly, then stir it again before using.

Serving Suggestions

• Serve with a pot of tea or a cup of coffee.
• Add fresh raspberries or sliced strawberries for a fruity contrast.
• Top with chocolate curls instead of sprinkles for a special occasion.
• Serve with a scoop of vanilla ice cream for dessert.

Storage

Room temperature

Keep the cupcakes in an airtight container in a cool place for up to 2 days. If the room is warm, refrigerate them instead to keep the buttercream firm.

Refrigerator

Store in an airtight container for up to 4 days. Let the cupcakes sit at room temperature for about 20 to 30 minutes before serving so the buttercream softens.

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 cupcake, including buttercream and excluding optional sprinkles:

• Calories: 325 kcal
• Carbohydrates: 39g
• Protein: 4g
• Fat: 18g
• Saturated fat: 11g
• Sodium: 110mg

Nutrition values are estimates and will vary depending on the ingredients and portions used.

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