Mary Berry Chocolate Cupcakes
Cupcakes are a staple for every baker, but without the right recipe, the results can be disappointing. I wanted to share Mary Berry’s cupcake recipe because they are unbelievably moist and simple to make, all without the need for a stand mixer. This tried-and-true recipe never disappoints. Any cracks on the dome of the cupcakes are easily hidden by the luscious buttercream on top. And if you’re in the mood for something chocolatey yet different, you might want to try making a batch of Mary Berry’s Banana Chocolate Chip Cupcakes.
Why You’ll Like It
What I like about chocolate cupcakes?
- Soft and tender, not crumbly.
- Velvety and moist for days – perfect to make ahead.
- Taste of chocolate and not only sugar!
- Can hold heavy frosting
- EASY and convenient recipe using a bowl and a whisk. Considering the simplicity of the recipe if you hide the cracks of the cupcake with the frosting no one will ever notice the difference.
Cooking Tips
- Use premium cocoa powder for superior flavour. You cannot expect to taste real chocolate if you use ordinary cocoa powder.
- Ensure eggs and milk are at room temperature for smooth mixing
- When backing avoid opening the oven door to prevent temperature fluctuations. Also, position cupcake pans in the centre of the oven for even baking
- Transfer baked cupcakes to a wire rack immediately to prevent overcooking
Ingredients
- Cocoa Powder: Premium unsweetened cocoa powder should be used if you want your cupcakes to taste like chocolate.
- Milk: 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: Unsalted butter at room temperature ensures a smooth and creamy texture in the batter. Don’t use melted butter for this recipe.
- Self-raising flour: Any self-raising flour works well. You can use a 1:1 gluten-free flour as well.
- Caster sugar: Caster sugar dissolves easily in the batter, contributing to its tender texture.
- Eggs (2 large): Large eggs provide structure and moisture to the cupcakes. If you have smaller eggs, weigh them and add an extra egg if needed to reach a total weight of 4 ounces (114g).
FOR THE GANACHE
- Double cream / Heavy cream (50ml / 2 fl Adds richness to the ganache and helps achieve a smooth consistency.
- Chocolate: Mary Berry suggests using chocolate with 39% cocoa solids, chopped into cubes. This semi-sweet chocolate provides a balanced sweetness and an intense chocolate flavour in the ganache
FOR DECORATION
- Chocolate curls: Plain or white chocolate curls or shavings add a decorative touch to the cupcakes.
Storing Tips
Store at Room Temperature: Once the cupcakes have cooled completely, store them in a single layer inside an airtight container for up to 5 days. If you’re making ahead for the party I suggest keeping them sealed at room temperature and then decorating with the frosting a few hours before.
Refrigerate: Once the cupcakes are decorated with frosting, then they should be stored in a single layer inside an airtight container and refrigerated. 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.
What to serve With Mary Berry Chocolate Cupcakes?
At home, the kids love adding colorful sprinkles on top of the frosting. Sometimes, we mix it up with Milky Way buttons, Smarties, crumbled Oreo biscuits, and even Maltesers chocolate balls.
For us adults, when I crave a luxurious topping, my go-to is often a peanut butter drizzle. If I’m preparing for a brunch or party and happen to have blackberry coulis on hand from a cheesecake, I love using it to garnish cupcakes. I find blackberry coulis particularly enticing, but the choice is yours! I’d love to hear about your ideas for serving these chocolate-frosted cupcakes.
Health Info
- Calories: 179kcal
- Sugar: 16.1g
- Sodium: 17.6mg
- Fat: 11.8g
- Carbohydrates: 17.5g
- Fiber: 0.6
- Protein: 1.9g
More Cupcake Recipes:
The EASIEST Chocolate Cupcakes Recipe
Description
Ingredients
- 25 g cocoa powder
- 3 tbsp milk
- 100 g butter
- 150 g caster sugar
- 2 large eggs
- 50 ml double cream
- 60 g plain chocolate with 39% cocoa solids
- 10 g 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.
- Beat the mixture with your hands and a whisk or with an electric beater.
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.
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FAQ
Cupcakes take round 15 to 30 minutes to cool in the pan after baking. After that, you can transfer them to a wire rack to cool completely. Storing them before letting them cool may cause 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 put in the refrigerator and consumed within 2-4 days.
Cupcakes can be frozen for later enjoyment. Place them in an airtight container in a single layer and freeze for up to 3 months.
