Get ready for a classic: indulgent chocolate cupcakes! Time-tested recipe, moist, rich in flavour, topped with luscious buttercream.
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Prep: 15 mins Total: 40 mins Yields: 12
The Best Homemade Mary Berry Chocolate Cupcakes
Cupcakes are a staple for every baker but if you don’t have the right recipe the result might not be great. Mary Berry Chocolate Cupcakes, are unbelievably moist and simple to make. With a tried-and-true recipe that never disappoints, they’re guaranteed to be a crowd favourite every time! And if you’re in for something chocolatey but different, you might want to make another batch of Mary Berry’s Banana Chocolate Chip Cupcakes.
These chocolate cupcakes shine on their own, but I’ve also transformed them into a Layered Chocolate Cake. With their versatile nature, For an incredible butter-based chocolate cupcake, look no further!
Why you’ll love it
Discover what sets these cupcakes apart from the rest!
- Incredibly moist and tender, with no cracked or dry textures—just pure chocolate goodness.
- Perfect for making ahead; they stay moist and delicious for days.
- Indulge in real chocolate frosting, made with sweet ganache for a fudgy, chocolate lover’s dream.
- Enjoy the simplicity of this recipe—no fancy techniques or complicated steps, just a quick and easy process that anyone can master with a few bowls and a whisk
Ingredients
- Cocoa Powder (25g / 1oz): Regular unsweetened cocoa powder is used in these cupcakes. It adds a rich chocolate flavour to the batter. You can opt for Dutch cocoa, but it may affect the rise and yield of the cupcakes slightly.
- Milk (3 tbsp): Any type of milk can be used, such as whole milk, 2%, or buttermilk. Buttermilk adds extra tenderness to the cupcakes, but they are already incredibly moist without it.
- Butter (100g / 4oz softened butter): Unsalted butter at room temperature ensures a smooth and creamy texture in the batter. Avoid using melted butter as it can alter the consistency of the cupcakes.
- Self-raising flour (100g / 4oz): Provides structure and lift to the cupcakes. Ensure proper measurement to achieve the desired texture. You can use a 1:1 gluten-free flour as well.
- Caster sugar (150g / 5oz): Regular granulated sugar adds sweetness to the cupcakes. It dissolves easily in the batter, contributing to its tender texture.
- Eggs (2 large): Large eggs provide structure and moisture to the cupcakes. Using the specified size ensures consistent results.
FOR THE GANACHE
- Double cream (50ml / 2 fl oz): Also known as heavy cream, it adds richness to the ganache and helps achieve a smooth consistency.
- Chocolate (60g / 2 1/2oz plain chocolate with 39% cocoa solids, chopped into cubes): Semi-sweet chocolate with a cocoa content of around 39% ensures a balanced sweetness and intense chocolate flavor in the ganache.
FOR DECORATION
- Chocolate curls: Plain or white chocolate curls or shavings add a decorative touch to the cupcakes. They can be made using a vegetable peeler or special curling tool.
Chocolate Cupcakes Ingredient Variations
Here are some ingredient variations to consider for chocolate cupcakes:
- White Chocolate Swirl: Incorporate melted white chocolate into the batter for a creamy and indulgent twist.
- Peanut Butter Filling: Add a dollop of peanut butter into the centre of each cupcake before baking for a delightful surprise.
- Mint Chocolate Chip: Mix chopped mint chocolate pieces into the batter for a refreshing burst of flavour.
- Raspberry Ripple: Swirl raspberry jam or puree into the batter for a fruity and tangy addition.
- Hazelnut Crunch: Fold crushed hazelnuts into the batter for a nutty texture and flavour profile.
- Salted Caramel Drizzle: Drizzle homemade salted caramel sauce over the frosted cupcakes for a decadent finishing touch.
These twists give you some tasty alternatives to your regular chocolate cupcakes, perfect for mixing things up and satisfying different cravings or vibes.
How to make Mary Berry Chocolate Cupcakes
Time needed: 40 minutes
Equipment Required:
- Preheat the oven and prepare cupcakes tin
Preheat your oven to 180˚C/160˚C Fan/Gas 4. Line a 12-hole muffin tin with paper muffin cases for even baking.
- Prepare cocoa mixture
In a large bowl, place the cocoa powder. Heat the milk until hot and pour it over the cocoa, stirring until smooth.
- Combine ingredients
Add the remaining cupcake ingredients to the cocoa mixture and beat until well combined and smooth.
- Fill muffin cases
Spoon the batter evenly into the prepared paper cases.
- Bake & Cool Biscuits
Bake for 20-25 minutes or until the cupcakes have risen and turned golden brown. Remove the cupcakes from the tin and allow them to cool completely on a wire rack before icing.
- Prepare chocolate icing
To make the icing, heat the cream in a saucepan until scalding. Add the chocolate cubes to the hot cream and stir until smooth and glossy.
- Allow icing to cool and thicken
Set the chocolate mixture aside to cool and thicken to the desired consistency for spreading or piping.
- Decorate cupcakes
Spread or pipe the icing over the cooled cupcakes and decorate with plain or white chocolate curls or shavings as desired.
Cooking Tips
- Use premium cocoa powder for superior flavour
- Ensure eggs and milk are at room temperature for smooth mixing
- Utilize a kitchen scale for accurate measurements
- Avoid overmixing the batter to maintain lightness
- Preheat the oven thoroughly and verify the temperature with an oven thermometer
- Minimize opening the oven door to prevent temperature fluctuations
- Position cupcake pans in the centre of the oven for even baking
- Use a scoop to portion batter evenly into liners
- Transfer baked cupcakes to a wire rack immediately to prevent overcooking
- Experiment with different techniques and ingredients to find your perfect recipe
What to serve With Mary Berry Chocolate Cupcakes?
Ready to take your chocolate cupcakes to the next level? Here are some creative ways to serve these moist treats, adding a touch of flair and turning them from amazing to heavenly:
- Frosting Variations: Experiment with different frostings like chocolate, vanilla, strawberry, or cream cheese. Try specialty frostings such as ermine frosting for a unique taste.
- Ice Cream Toppings: Serve alongside a scoop of creamy vanilla ice cream for a classic combination. Explore homemade ice cream flavours like chocolate chip cookie, strawberry, or birthday cake remix.
- Drizzled Sauces: Enhance with fruity sauces like strawberry or raspberry for a fresh burst of flavour. Indulge with decadent toppings like hot fudge sauce, chocolate ganache, or salted caramel sauce.
- Cookie Additions: Insert a half Oreo or chocolate chip cookie into the frosting for added texture and surprise.
- Sprinkle Decorations: Sprinkle with colourful rainbow or chocolate sprinkles for a playful touch.
- Additional Garnishes: Top with fresh berries, shaved chocolate, or edible flowers for an elegant presentation.
- Customized Themes: Decorate according to a specific theme or event, such as using themed cupcake toppers or edible decorations.
Storing Suggestions
Once the cupcakes have cooled completely, place them in a single layer inside an airtight container, or utilize an airtight cupcake carrier if available. Seal the container tightly and store the cupcakes at room temperature for up to 24 hours. If storing beyond that timeframe, transfer them to the refrigerator. Properly stored, the cupcakes will remain fresh for up to 5 days.
Freezing the Chocolate Cupcakes
After cooling, place these decadent chocolate cupcakes, whether frosted or unfrosted, in a single layer inside an airtight container. Seal the container tightly and store it in the freezer for up to 3 months. When ready to enjoy, thaw the cupcakes in the refrigerator before frosting (if desired) and serving.
Health Info
- Glycemic Index: 57 (Moderate)
- Glycemic Load: 10 (Low)
Nutrition Facts
You might like more…
MORE CUPCAKE RECIPES:
- Mary Berry Raspberry and Apple Cupcakes
- Mary Berry Blueberry Cupcakes
- Mary Berry Banana Cupcakes
- Tim Hortons Pumpkin Spice Cupcakes
FAQ
The cooling time for cupcakes can vary depending on factors such as the size of the cupcakes, the temperature of your kitchen, and whether they’re frosted or unfrosted. Generally, cupcakes take about 15 to 30 minutes to cool in the pan after baking. After that, you can transfer them to a wire rack to cool completely, which typically takes another 30 to 60 minutes. However, larger cupcakes or those with dense fillings may take longer to cool. It’s essential to ensure that the cupcakes are completely cool before frosting or storing to prevent the frosting from melting and causing the cupcakes to become soggy.
Unfrosted cupcakes can stay fresh for about a week when stored at room temperature. However, cupcakes with frosting or sweet fillings should be consumed within 2-4 days to maintain their texture and taste. If your cupcakes are topped with buttercream or contain dairy-based ingredients, it’s best to store them in the refrigerator, where they can stay fresh for 3-5 days.
Cupcakes can be frozen for later enjoyment. Simply place them in an airtight container in a single layer and freeze for up to 3 months. This way, you can thaw and enjoy as many or as few as you like at your convenience.
Final takeaway (4.5/5)
Verdict: 4.5/5: In conclusion, chocolate cupcakes are a versatile and beloved treat that can be enjoyed in various ways, from simple to extravagant. Their rich flavor and moist texture make them a favorite for many occasions, whether it’s a casual gathering or a special celebration. With numerous frosting options, serving variations, and the ability to customize with different ingredients, chocolate cupcakes offer endless possibilities for creativity and personalization. However, it’s important to note that while plain cupcakes can last longer at room temperature, those with frosting or filling need to be consumed within a few days and stored properly to maintain freshness. Despite this limitation, the convenience of freezing cupcakes for future enjoyment adds to their appeal, ensuring that you can indulge in these delightful treats whenever the craving strikes.
Mary Berry Chocolate Cupcakes
Ingredients
- 25 grams cocoa powder
- 3 tablespoons milk
- 100 grams butter
- 150 grams caster sugar
- 2 large eggs
- 50 milliliters double cream
- 60 grams plain chocolate with 39% cocoa solids
- 10 grams white chocolate curls or shavings
Instructions
- Preheat your oven to 180˚C/160˚C Fan/Gas 4. Line a 12-hole muffin tin with paper muffin cases for even baking.
- In a large bowl, place the cocoa powder. Heat the milk until hot and pour it over the cocoa, stirring until smooth.
- Add the remaining cupcake ingredients to the cocoa mixture and beat until well combined and smooth.
- Spoon the batter evenly into the prepared paper cases.
- Bake for 20-25 minutes or until the cupcakes have risen and turned golden brown. Remove the cupcakes from the tin and allow them to cool completely on a wire rack before icing.
- To make the icing, heat the cream in a saucepan until scalding. Add the chocolate cubes to the hot cream and stir until smooth and glossy. Set the chocolate mixture aside to cool and thicken to the desired consistency for spreading or piping.
- Spread or pipe the icing over the cooled cupcakes and decorate with plain or white chocolate curls or shavings as desired.
