Mary Berry Chocolate Cupcakes
These Mary Berry Chocolate Cupcakes are moist, have a tender crumb, are deeply chocolatey and topped with luscious buttercream.
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.
Notes
Notes
- Beat the mixture with your hands and a whisk or with an electric beater.