Mary Berry Chocolate Cupcakes Recipe

Easy Mary Berry Chocolate Cupcakes Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 15 Mins Total Time: 35 Mins

Mary Berry’s Chocolate Cupcakes are a delightful treat, offering the perfect balance of rich chocolate flavor in a soft, fluffy sponge, topped with a smooth and creamy chocolate buttercream frosting. Ideal for any occasion, from casual gatherings to more festive celebrations, these cupcakes promise to be a hit among both young and old. This recipe yields 12 cupcakes and can be prepared in approximately 45 minutes to 1 hour.

In this article, I will guide you through the process of creating Mary Berry’s famed Chocolate Cupcakes, providing step-by-step instructions along with helpful tips and tricks to ensure your cupcakes turn out perfectly every time.

What is Mary Berry Chocolate Cupcake Recipe?

Mary Berry’s chocolate cupcakes are a classic dessert that epitomizes the perfect blend of flavor, texture, and indulgence. These cupcakes are known for their moist, fluffy consistency, and rich chocolate taste, and are topped with a lusciously smooth chocolate buttercream frosting. Originating from the expertise of Mary Berry, a renowned British baking icon, this recipe is straightforward, making use of common pantry ingredients to create a dessert that’s both simple to prepare and delightful to eat.

Mary Berry Chocolate Cupcake

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Why You’ll Love This Recipe

There are many reasons to love this recipe, but here are some of the main ones:

  • Ease of Preparation: Requires no advanced baking skills or specialized equipment. A bowl, spoon, and oven are all you need.
  • Quick to Make: In less than an hour, you can go from gathering ingredients to enjoying freshly baked cupcakes.
  • Adaptable: Easily modify the recipe to fit dietary restrictions or personal taste preferences, including gluten-free or vegan options.
  • Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a casual gathering, these cupcakes are always a hit.
  • Delicious and Satisfying: The cupcakes’ moist texture and deep chocolate flavor, paired with creamy frosting, make them irresistible.
  • Versatile: Experiment with various frosting flavors or cupcake fillings to create a multitude of variations from one basic recipe.

Ingredients Needed to Make Mary Berry Chocolate Cupcakes

To make Mary Berry Chocolate Cupcakes, you will need the following ingredients:

  • 175 g (6 oz) self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 150 g (5 oz) butter, softened
  • 150 g (5 oz) caster sugar
  • 3 eggs
  • 2 tbsp milk

For the frosting, you will need:

  • 100 g (4 oz) butter, softened
  • 200 g (7 oz) icing sugar
  • 2 tbsp cocoa powder
  • 2 tbsp milk

Ingredients Needed to Make Mary Berry Chocolate Cupcake

 

Instructions to Make Mary Berry Chocolate Cupcakes

To make these cupcakes, follow these steps:

Step 1: Preheat the oven and prepare the muffin tin

  • Preheat the oven to 180°C (160°C fan, gas mark 4).
  • Line a 12-hole muffin tin with paper cases.

Step 2: Make the batter

  • In a large mixing bowl, sift together the flour, cocoa powder, and baking powder.
  • Add the butter, sugar, eggs, and milk, and beat with a wooden spoon or an electric mixer until well combined and smooth. The batter should be thick and glossy.
  • Spoon the batter evenly into the paper cases, filling them about two-thirds full.

frosting Mary Berry Chocolate Cupcakes

Step 3: Bake the cupcakes

  • Bake the cupcakes in the preheated oven for 15 to 20 minutes, or until they are well-risen and springy to the touch.
  • Transfer the cupcakes to a wire rack and let them cool completely before frosting.

Step 4: Make the frosting

  • In a medium mixing bowl, beat the butter with a wooden spoon or an electric mixer until soft and creamy.
  • Gradually add the icing sugar and cocoa powder, beating well after each addition, until smooth and fluffy. You may need to add more or less milk to adjust the consistency of the frosting. It should be thick enough to hold its shape, but soft enough to pipe or spread.
  • Transfer the frosting to a piping bag fitted with a star nozzle, or use a palette knife to spread it onto the cupcakes.

frosting Mary Berry Chocolate Cupcakes

Step 5: Decorate the cupcakes

  • Pipe or spread the frosting onto the cooled cupcakes, creating swirls or peaks as you like.
  • Sprinkle some chocolate shavings, sprinkles, or fresh berries on top of the frosting, if desired.
  • Enjoy your cupcakes, or store them in an airtight container for up to 3 days.

What Do I Serve With Mary Berry Chocolate Cupcakes?

These cupcakes are delicious on their own, but you can also serve them with some of these accompaniments:

  • Beverages: A glass of cold milk, a warm cup of coffee, or tea complements the chocolate flavor beautifully.
  • Creamy Additions: Vanilla ice cream, whipped cream, or custard offer a delightful contrast in textures.
  • Fresh Fruits: Serve alongside a fruit salad, berry compote, or fresh berries for a refreshing balance to the rich chocolate.

Pro Tips to Make Perfect Mary Berry Chocolate Cupcakes

Here are some tips and tricks to make sure your cupcakes turn out perfect every time:

  • Room Temperature Ingredients: Ensures the batter mixes evenly, improving the texture of the cupcakes.
  • Avoid Overmixing: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
  • Proper Filling: Fill the cupcake cases two-thirds full to allow space for the cupcakes to rise without overflowing.
  • Watch the Baking Time: Overbaking can lead to dry cupcakes. Remove from the oven when they spring back to a light touch.
  • Cool Before Frosting: Frosting warm cupcakes can cause the buttercream to melt. Ensure they’re completely cool for the best results.
  • Storage: Store cupcakes in an airtight container to maintain freshness. They can also be frozen for longer storage.

Variations of Mary Berry Chocolate Cupcakes

Mary Berry’s chocolate cupcakes are versatile and can be adapted to suit a variety of tastes and occasions.

Here are some creative variations to try:

  • Vanilla Cupcakes: Substitute the cocoa powder with additional self-raising flour and add vanilla extract to both the batter and frosting for a classic vanilla flavor.
  • Lemon Cupcakes: For a zesty twist, replace cocoa powder with extra flour and incorporate lemon zest and juice into both the batter and frosting.
  • Peanut Butter Cupcakes: Swap half of the butter for peanut butter in the batter and frosting. Top with chopped peanuts for added crunch.
  • Nutella Cupcakes: Stir some Nutella into the batter and frosting. Consider filling each cupcake with a dollop of Nutella for a gooey center.
  • Caramel Cupcakes: Mix caramel sauce into the batter and frosting. Drizzle additional caramel over the frosted cupcakes for a decadent finish.
  • Jam-Filled Cupcakes: Core the center of each cupcake and fill it with your favorite jam. Top with a simple buttercream frosting.

How do I Store Mary Berry Chocolate Cupcakes Leftovers?

Storing your cupcakes properly ensures they remain fresh and delicious for days.

At Room Temperature

  • Airtight Container: Keep cupcakes in an airtight container to prevent them from drying out.
  • Cool Completely: Ensure cupcakes are completely cool before storing to prevent condensation.
  • Use Within 3 Days: For best quality, consume cupcakes within three days.

In the Refrigerator

  • Covered: Store cupcakes in a covered container to keep them moist.
  • Separate from Strong Odors: Keep away from strong-smelling foods to avoid flavor transfer.
  • Consume Within a Week: Refrigerated cupcakes can last up to a week.

Freezing

  • Wrap Individually: Wrap cupcakes (with or without frosting) in plastic wrap, then place in a freezer bag or airtight container.
  • Label and Date: Mark the container with the freezing date for reference.
  • Freeze for up to 3 Months: Thaw at room temperature or in the refrigerator when ready to enjoy.

How do I Reheat Mary Berry Chocolate Cupcakes Leftovers?

  • Room Temperature: Simply allowing cupcakes to come to room temperature often revives their texture.
  • Microwave (Unfrosted Cupcakes Only): Heat an unfrosted cupcake on a microwave-safe plate for 5-10 seconds. Be cautious not to overheat, as it can dry out the cake.
  • Oven (Unfrosted or Frosted Cupcakes): Preheat the oven to 160°C (320°F). Place cupcakes on a baking sheet and warm for 5-10 minutes. This method is gentle and less likely to Reheating cupcakes is not typically recommended, especially if they’re frosted, as it can alter the texture and appearance of the frosting. However, if you need to refresh unfrosted cupcakes: out the cupcakes.

How Do I Ensure My Cupcakes Are Moist and Fluffy?

To guarantee that your cupcakes come out moist and fluffy, follow a few key tips:

  • Measure your ingredients accurately to maintain the right balance of moisture.
  • Use room temperature ingredients to ensure a smoother batter and more even baking.
  • Avoid overmixing the batter, as this can develop the gluten excessively and lead to a denser texture.
  • Don’t overbake the cupcakes; remove them from the oven as soon as they pass the toothpick test.

Nutrition value per cupcake (approximate):

  • Calories: 295
  • Total fat: 15.2 g
  • Saturated fat: 9.6 g
  • Sugar: 33.1 g
  • Carbohydrates: 42.2 g
  • Dietary fiber: 1.5 g
  • Sodium: 106 mg
  • Protein: 1.9 g

FAQs

What is the difference between a chocolate muffin and a chocolate cupcake?

The main difference between a chocolate muffin and a chocolate cupcake lies in the texture, sweetness, and serving occasion. Chocolate cupcakes are generally sweeter, lighter, and more tender, often served as a dessert and typically topped with frosting. In contrast, chocolate muffins are less sweet, and denser, and can be enjoyed as a breakfast item or snack, usually without frosting.

Why are my chocolate cupcakes crumbly?

Chocolate cupcakes can turn out crumbly due to a few reasons: overbaking, incorrect flour-to-fat ratio, or not enough moisture in the batter. To avoid crumbly cupcakes, ensure you measure your ingredients accurately, avoid overmixing the batter, and keep a close eye on the baking time, removing the cupcakes from the oven as soon as they’re done.

How do you put fruit in the middle of a cupcake?

To add fruit to the middle of a cupcake, first, bake the cupcakes according to your recipe. Once cooled, use a cupcake corer or a small knife to remove a portion of the center of each cupcake. Fill the hole with your choice of fruit or fruit preserves, then replace a piece of the removed cake on top if desired. This method allows you to incorporate a burst of fruity flavor into every bite, enhancing the overall taste and texture of your cupcakes.

Can I Make Mary Berry Chocolate Cupcakes Without a Muffin Tin?

Yes, you can still enjoy Mary Berry’s chocolate cupcakes even if you don’t have a muffin tin. Use sturdy cupcake liners that can stand on their own on a baking sheet. Alternatively, you can make a cupcake pan substitute by shaping aluminum foil into cup-like holders and placing them on a baking sheet. Just be sure to support your makeshift liners well to maintain their shape during baking.

Can I Substitute Cocoa Powder with Chocolate in the Recipe?

Substituting cocoa powder with melted chocolate requires adjustments, as cocoa powder and chocolate have different properties and moisture contents. Generally, for every 3 tablespoons of cocoa powder, you can use 1 ounce of unsweetened chocolate and adjust the sugar in the recipe, since the cocoa powder is unsweetened. Remember to melt the chocolate and cool it slightly before adding it to your batter. This substitution may alter the texture and taste slightly, so it’s best for those who enjoy experimenting.

How Long Can I Store the Frosted Cupcakes Before Serving?

Frosted cupcakes can be stored at room temperature for up to 1 day, provided the frosting does not contain perishable ingredients that require refrigeration, such as cream cheese. For longer storage, place them in an airtight container and refrigerate for up to 3 days. Be sure to bring them to room temperature before serving for the best flavor and texture. If your kitchen is very warm, or if the frosting is particularly sensitive to heat, it’s safer to keep them refrigerated until it’s time to enjoy them.

Final Words

I hope you enjoyed this article and learned how to make Mary Berry’s chocolate cupcakes. These cupcakes are easy, quick, delicious, and perfect for any occasion. They are also versatile and adaptable, so you can make them your own. Try them out and let me know how they turn out. Happy baking!

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