Mary Berry’s Chocolate Cupcakes with Ganache Icing are a delightful combination of rich, moist chocolate cupcakes topped with a luxurious, glossy ganache. Mary Berry, the celebrated British baker and TV personality, is known for her accessible yet delectable recipes, and this one is no exception. The cupcakes are the perfect balance of light and fluffy, with a deep chocolate flavor that’s elevated by the smooth and silky ganache. The ganache itself is made from cream and high-quality dark chocolate, making it both a decadent topping and a luscious filling if you choose to pipe it inside the cupcakes.
These cupcakes make for an ideal dessert for any occasion – be it a casual afternoon tea or a more formal celebration. With their indulgent flavor and striking appearance, they are sure to impress anyone who takes a bite. What makes them even more enticing is the fact that they are surprisingly simple to make, thanks to Mary Berry’s straightforward instructions.
Mary Berry’s Chocolate Cupcakes With Ganache Icing Recipe
Ingredients Needed
For the cupcakes:
- 150g self-raising flour – Self-raising flour is crucial for achieving the light and fluffy texture that defines these cupcakes. It contains added baking powder, so there’s no need to measure that separately.
- 25g cocoa powder – Unsweetened cocoa powder provides a rich, deep chocolate flavor, contributing to the cupcakes’ moistness without making them overly sweet.
- 150g caster sugar – Caster sugar is finer than regular granulated sugar, which helps it dissolve quickly and ensures a smooth batter for the cupcakes. This sugar gives the cupcakes a light sweetness without overpowering the cocoa.
- 1 tsp baking powder – While the self-raising flour has some, an additional 1 tsp of baking powder is needed to ensure that the cupcakes rise to a light and airy texture.
- 2 large eggs – Eggs help bind the ingredients together while also adding richness to the texture.
- 125g unsalted butter – Butter adds moisture and flavor to the cupcakes. Using unsalted butter gives you more control over the amount of salt in the recipe.
- 150ml milk – The milk helps to create a soft, tender crumb and balances the richness of the cocoa and butter.
- 1 tsp vanilla extract – Vanilla extract adds a subtle but essential layer of flavor to the cupcakes, rounding out the chocolatey taste.
For the ganache icing:
- 200g dark chocolate (70% cocoa) – High-quality dark chocolate is the star ingredient for the ganache. It’s what gives the ganache its glossy sheen and rich, slightly bitter flavor that complements the sweet cupcake base.
- 200ml double cream – Double cream provides the smooth, velvety texture of the ganache. It’s essential to achieve the right balance of richness and spreadability.
- A pinch of salt – A small pinch of salt enhances the chocolate’s flavor and helps balance the sweetness of the cupcakes and ganache.
Equipment Needed
- Mixing bowls – You’ll need a few bowls to combine the dry ingredients (like flour and cocoa powder) and wet ingredients (like milk and eggs). A large bowl for the batter and a small one for mixing the ganache are ideal.
- Cupcake tin (12-hole) – A standard 12-hole cupcake tin is perfect for making a batch of 12 cupcakes. Be sure to line the holes with paper cupcake liners for easy removal.
- Electric mixer (or whisk) – While you can mix the cupcake batter by hand, an electric mixer is recommended for getting the ingredients properly aerated and achieving the ideal fluffy texture.
- Spatula or spoon – A spatula or spoon will help fold the ingredients together gently, especially when combining wet and dry ingredients.
- Small saucepan – This will be used to melt the cream and chocolate together for the ganache.
- Piping bag (optional) – If you want to pipe the ganache onto the cupcakes for a more decorative finish, a piping bag fitted with a star tip can help you create beautiful swirls or rosettes.
Instructions To Make Mary Berry’s Chocolate Cupcakes With Ganache Icing
- Preheat the oven: Begin by preheating your oven to 180°C (160°C fan) or 350°F. Line your cupcake tin with paper cupcake cases and set it aside.
- Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, cocoa powder, caster sugar, and baking powder. This ensures that the dry ingredients are evenly distributed and eliminates any lumps.
- Cream the butter and sugar: In a separate bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy. This process incorporates air into the butter, which helps the cupcakes rise beautifully.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring that each is fully incorporated before adding the next. Add the vanilla extract and mix it in.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently with a spatula or spoon to avoid overworking the batter.
- Spoon the batter into the tin: Divide the cupcake batter evenly among the 12 cupcake cases, filling each about two-thirds full.
- Bake the cupcakes: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to open the oven door too often, as this can cause the cupcakes to sink.
- Cool the cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before icing.
- Make the ganache: While the cupcakes are cooling, make the ganache. Place the double cream in a small saucepan over low heat, bringing it to a gentle simmer. Once it’s simmering, pour it over the broken pieces of dark chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy. Add a pinch of salt to enhance the flavor.
- Ice the cupcakes: Once the ganache has cooled slightly and thickened to a spreadable consistency, spoon it over each cupcake. You can use a small offset spatula to spread it neatly or a piping bag to create decorative swirls.
Tips And Tricks
- Use room temperature ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature. Cold ingredients can lead to a lumpy batter and uneven baking.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in dense cupcakes.
- Quality chocolate matters: The ganache is made from dark chocolate, so choose a high-quality chocolate with at least 70% cocoa for the richest flavor. The better the chocolate, the more decadent your ganache will taste.
- Let the ganache cool before icing: If the ganache is too warm, it will slide off the cupcakes rather than stay on top. Let it cool until it reaches a spreadable consistency but is still soft enough to create a smooth finish.
- Make ahead: You can bake the cupcakes a day ahead and store them in an airtight container. Prepare the ganache and ice them on the day you plan to serve.
Mary Berry’s Chocolate Cupcakes with Ganache Icing are an irresistible treat, balancing the rich, fudgy chocolate flavor of the cupcakes with the glossy smoothness of the ganache topping. With simple ingredients, straightforward instructions, and a few tips for success, these cupcakes can be a stunning addition to any occasion. Whether you’re an experienced baker or a beginner, this recipe is accessible and delivers delicious results every time. Enjoy the compliments that are sure to follow after serving these delightful, chocolatey bites!
Easy Recipe Variations For Mary Berry’s Chocolate Cupcakes With Ganache Icing
Mary Berry’s chocolate cupcakes with ganache icing are a classic treat that beautifully balances rich chocolate flavor with the creamy decadence of ganache. But what makes them even more delightful is the endless variety of ways you can customize the recipe to suit different tastes or occasions. Whether you’re looking to add a twist, accommodate dietary preferences, or just make something unique, there are plenty of easy variations to explore.
1. Flavor Enhancements
One of the simplest ways to enhance the flavor profile of the cupcakes is by adding different extracts or spices to the batter. For example:
- Vanilla Extract: Adding a teaspoon of pure vanilla extract can bring a layer of warmth and depth to the chocolate flavor. Vanilla pairs so beautifully with chocolate, rounding out the sweetness of the cupcakes.
- Coffee: A dash of instant coffee or brewed espresso powder can elevate the chocolate’s depth, giving it a mocha-like quality. The coffee flavor is subtle but complements chocolate in a way that adds richness.
- Orange Zest: Add some finely grated orange zest to the batter for a citrusy twist. Chocolate and orange are a classic pairing, and this fresh zing will make your cupcakes feel more elegant and bright.
- Spices: A pinch of cinnamon, nutmeg, or even chili powder (for a bit of heat) can add a unique edge to the cupcake. A little bit of cinnamon especially brings out the richness of the cocoa and pairs beautifully with the ganache.
2. Ganache Variations
The ganache is what makes Mary Berry’s chocolate cupcakes truly decadent. But don’t be afraid to experiment with different types of ganache or toppings:
- White Chocolate Ganache: For a lighter, sweeter twist, try substituting dark chocolate for white chocolate in your ganache. White chocolate ganache is rich and silky, and it offers a nice contrast against the dark chocolate cupcakes.
- Flavored Ganache: You can add flavorings to your ganache to complement the cupcakes. A little bit of raspberry purée, for example, can add a fruity burst of flavor that pairs wonderfully with the deep chocolate. Similarly, a splash of liqueur, such as Baileys, Amaretto, or Grand Marnier, can give your ganache a sophisticated, adult twist.
- Caramel Ganache: If you’re craving something extra indulgent, swirl some caramel into your ganache. The buttery sweetness of caramel combined with dark chocolate creates a luscious topping that’s irresistible.
3. Dietary Variations
For those with dietary restrictions, Mary Berry’s chocolate cupcakes can be adapted to cater to different needs without compromising on flavor:
- Gluten-Free: Swap the regular all-purpose flour for a gluten-free flour blend. You may need to add a bit more moisture (like an extra egg or a splash of milk), but the result will be just as soft and decadent as the original.
- Vegan: For a vegan version, replace the eggs with a flaxseed or chia egg (1 tablespoon ground flaxseeds mixed with 2.5 tablespoons of water, let sit for 5 minutes to thicken). You can also use a plant-based milk like almond or oat milk and swap the butter in the ganache for coconut cream.
- Dairy-Free: To make both the cupcakes and the ganache dairy-free, use dairy-free margarine or coconut oil for the cupcakes and a non-dairy chocolate for the ganache. Coconut milk is a great substitute for heavy cream in the ganache, making it rich and creamy without the dairy.
4. Fun Fillings And Toppings
For a truly indulgent treat, why not fill your cupcakes before frosting them with ganache? There are several filling ideas that pair wonderfully with chocolate:
- Chocolate Hazelnut Spread: Think Nutella or a similar chocolate-hazelnut spread-smooth and creamy, with a nutty undertone. This goes perfectly with both the cupcakes and ganache.
- Berries: Fresh raspberries, strawberries, or blackberries bring a juicy burst of flavor that complements the rich chocolate nicely. You could either incorporate the berries into the batter or make a berry compote to spoon into the center before adding ganache.
- Marshmallow: A fluffy marshmallow filling is a fun twist, adding a chewy, sweet surprise in every bite.
With all these variations, you can truly make Mary Berry’s chocolate cupcakes your own, adding your personal touch to create a delicious treat that reflects your tastes and preferences.
Storing Leftovers
If you’re lucky enough to have leftover cupcakes (which can sometimes be a rarity!), it’s important to store them properly to keep them fresh and moist. Here’s how you can store your chocolate cupcakes with ganache icing:
Room Temperature Storage
- Air-Tight Container: The best way to store leftover cupcakes is in an airtight container. This helps to maintain moisture and prevents them from becoming dry. Make sure the ganache has fully set before placing them in the container to avoid smudging or ruining the smooth finish.
- For up to 3 Days: When stored at room temperature, the cupcakes will generally stay fresh for up to three days. The ganache will remain smooth and creamy, and the texture of the cupcake will stay soft, though it may begin to lose its peak freshness after this time.
Refrigeration
- Longer Storage: If you want to extend their shelf life, you can store the cupcakes in the fridge. Wrap each cupcake individually in plastic wrap or place them in a sealed container to prevent the ganache from drying out.
- For up to 5 Days: Refrigerated cupcakes can last for up to 5 days. However, note that ganache can firm up in the fridge. To bring it back to its creamy texture, simply allow the cupcakes to come to room temperature before eating.
Freezing
- Freezing Cupcakes: If you’ve made a large batch or want to save some for later, cupcakes freeze surprisingly well. After the ganache has fully set, you can place the cupcakes in an airtight container or freezer bag, and freeze for up to 2 months.
- Defrosting: To defrost, place the cupcakes on the counter and let them thaw for a couple of hours. You may want to lightly reheat the ganache in the microwave or place the cupcakes in a warm oven (covered in foil) for a few minutes to soften the ganache before serving.
By following these simple storage guidelines, your cupcakes can last longer without losing their delicious quality.
What To Eat With Mary Berry’s Chocolate Cupcakes With Ganache Icing?
While Mary Berry’s chocolate cupcakes with ganache icing are undeniably delicious on their own, there are plenty of complementary treats or beverages that can elevate the experience even further. Whether you’re enjoying them as part of a cozy afternoon tea or serving them at a party, here are a few ideas on what to pair with them:
1. Fresh Fruit
Fresh fruit provides a light contrast to the richness of the chocolate cupcakes. Berries like raspberries, strawberries, and blueberries add a refreshing, slightly tart balance that complements the sweetness of the cupcakes. Sliced oranges or grapes can also offer a burst of citrusy freshness.
2. Ice Cream Or Sorbet
Nothing beats the combination of chocolate and ice cream. A scoop of vanilla ice cream, salted caramel, or even a berry sorbet would pair perfectly with the cupcakes, offering a cool and creamy contrast to the dense, rich chocolate. A warm chocolate cupcake with cold ice cream is an indulgent treat everyone will love.
3. A Cup Of Tea Or Coffee
For the perfect afternoon tea experience, a hot cup of tea is a classic pairing. Opt for a robust black tea like Earl Grey or Assam to balance the richness of the ganache. If you’re more of a coffee person, a smooth cappuccino or latte would also be an excellent choice, complementing the chocolate flavor while cutting through the sweetness of the cupcakes.
4. Whipped Cream Or Custard
For an extra indulgence, serve your chocolate cupcakes with a side of freshly whipped cream or a rich custard. The creamy textures will meld perfectly with the chocolatey goodness of the cupcakes, taking them from delicious to utterly decadent.
5. Nuts
To add some crunch and a touch of savory contrast, sprinkle some chopped toasted nuts like hazelnuts, almonds, or pecans on top of the ganache or serve them on the side. The nutty flavor complements the chocolate, adding texture and depth to the overall experience.
Conclusion
Mary Berry’s chocolate cupcakes with ganache icing are the perfect combination of rich, indulgent chocolate and smooth, velvety ganache. They’re a versatile base for experimenting with flavors, textures, and dietary needs, and they are simple to customize according to your preferences. Whether you’re making them for a special occasion or simply as a treat to enjoy with loved ones, these cupcakes are bound to be a hit.
FAQs
What Ingredients Are Needed For Mary Berry’s Chocolate Cupcakes With Ganache Icing?
To make Mary Berry’s chocolate cupcakes with ganache icing, you’ll need the following ingredients: for the cupcakes-plain flour, cocoa powder, baking powder, unsalted butter, caster sugar, eggs, milk, and vanilla extract. For the ganache icing-dark chocolate and double cream. These simple ingredients come together to create a rich and indulgent treat.
How Do I Make The Ganache Icing For Mary Berry’s Chocolate Cupcakes?
To make the ganache icing, start by heating the double cream in a saucepan until it’s just about to boil. Once heated, pour the cream over chopped dark chocolate in a bowl. Stir gently until the chocolate melts completely and the mixture is smooth. Let the ganache cool to room temperature before using it to ice the cupcakes, allowing it to thicken to a spreadable consistency.
Can I Use A Different Type Of Chocolate For The Ganache In Mary Berry’s Chocolate Cupcakes Recipe?
While Mary Berry’s recipe calls for dark chocolate to create a rich and slightly bitter ganache that balances the sweetness of the cupcakes, you can use milk chocolate or even white chocolate if you prefer a sweeter flavor. Just keep in mind that milk chocolate will create a smoother, sweeter ganache, and white chocolate will give a creamier, less intense finish. Adjust the quantity of cream accordingly to achieve the desired consistency.
