Mary Berry’s Chocolate Cupcakes are a delightful and decadent treat that combines rich, moist chocolate sponge with a luscious, velvety frosting. Created by Mary Berry, the queen of British baking and a household name thanks to The Great British Bake Off, these cupcakes embody the perfect balance of lightness and indulgence. With a subtle cocoa flavor and a beautifully smooth chocolate topping, they have become a favorite for celebrations, afternoon teas, or simply as an indulgence when you’re craving something sweet.
The recipe stays true to Mary Berry’s signature style: straightforward, reliable, and always delivering impressive results. Whether you’re an experienced baker or a beginner, Mary Berry’s Chocolate Cupcakes provide a perfect opportunity to practice key baking techniques like making a light sponge and achieving a smooth frosting consistency.
These cupcakes can be customized in various ways – from adding a hint of orange zest or a dash of vanilla extract to creating themed decorations with colored frosting. However you make them, the end result is sure to impress anyone who takes a bite.
Mary Berry’s Chocolate Cupcakes Recipe
Ingredients Needed
Mary Berry’s Chocolate Cupcakes require simple yet essential ingredients that are readily available in most kitchens. Here’s the rundown:
For The Cupcakes
- Self-raising flour (125g): This gives the cupcakes a light texture, as it contains baking powder that helps the cakes rise perfectly.
- Cocoa powder (30g): For that rich chocolate flavor, unsweetened cocoa powder is the key. It infuses the cupcakes with a deep, dark chocolate taste.
- Baking powder (1 tsp): Though the self-raising flour already provides leavening, a small amount of baking powder ensures the cupcakes rise to a fluffy consistency.
- Caster sugar (110g): The fine texture of caster sugar dissolves easily into the mixture, ensuring the cupcakes are sweet but not overly sugary.
- Unsalted butter (115g): Butter is a critical element in providing moisture and richness to the sponge.
- Eggs (2 large): Eggs provide structure and stability, helping the batter to hold together and creating a light texture.
- Milk (125ml): Milk adds moisture and helps the batter reach the right consistency.
- Vanilla extract (1 tsp): A dash of vanilla enhances the overall flavor and adds a subtle warmth to the chocolate taste.
For The Icing
- Icing sugar (200g): Powdered sugar gives the frosting its smooth, velvety texture and the perfect level of sweetness.
- Cocoa powder (25g): A small amount of cocoa powder is used to flavor the icing, giving it a rich chocolate finish.
- Unsalted butter (100g): Softened butter is essential for creating a smooth, creamy frosting that’s easy to spread and pipe.
- Milk (2 tbsp): Milk is added to achieve the desired consistency for spreading or piping the frosting.
- Chocolate (optional): Some variations of the recipe use melted chocolate in the frosting to enhance the flavor further. This is optional but can add a deeper chocolate taste.
Equipment Needed
Before diving into the recipe, it’s important to gather all the necessary equipment. Here’s what you’ll need:
- Baking tin: A 12-cup muffin tray is the ideal size for this recipe. Ensure the cups are either lined with cupcake cases or greased.
- Mixing bowls: At least two bowls are needed – one for the dry ingredients and another for the wet ingredients. A third bowl can be helpful for the icing.
- Electric mixer or hand whisk: While you can mix by hand, an electric mixer will make the process quicker and ensure the ingredients are properly incorporated for a light, fluffy batter.
- Sieve: To sift the flour and cocoa powder, ensuring no lumps and a smooth batter.
- Measuring spoons and cups: Precision is key in baking, so accurate measurements are essential for the best results.
- Spatula: A spatula is perfect for folding in the ingredients gently and scraping down the sides of the bowl to ensure no flour is left behind.
- Cooling rack: After baking, the cupcakes need to cool down properly. A cooling rack will help them cool evenly and avoid becoming soggy.
- Piping bag or palette knife: If you want to pipe the icing on your cupcakes, a piping bag with your choice of nozzle is ideal. Alternatively, a palette knife works well for spreading the icing on top.
Instructions To Make Mary Berry’s Chocolate Cupcakes
Making Mary Berry’s Chocolate Cupcakes is straightforward and simple, even for beginner bakers. Here’s a step-by-step guide to create these scrumptious cupcakes:
- Preheat your oven to 180°C (160°C for fan-assisted) or 350°F. Line a 12-cup muffin tray with cupcake cases to ensure the batter doesn’t stick.
- Prepare the dry ingredients: Sift the self-raising flour, cocoa powder, and baking powder into a large mixing bowl to remove any lumps. Add the caster sugar and mix to combine.
- Cream the butter: In another bowl, use an electric mixer to beat the butter and sugar together until light and fluffy. This step is essential for achieving a soft, airy cupcake texture.
- Add the eggs: Beat the eggs lightly in a separate bowl, then gradually add them to the butter and sugar mixture, mixing well after each addition to avoid curdling.
- Combine wet and dry ingredients: Gradually fold in the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients to help maintain a smooth consistency.
- Divide the batter: Spoon the batter into the cupcake cases, filling each one about two-thirds full. This ensures they have room to rise without spilling over.
- Bake the cupcakes: Place the tray in the preheated oven and bake for 18-20 minutes or until a skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a cooling rack to cool completely.
- Make the icing: While the cupcakes are cooling, prepare the frosting. Sift the icing sugar and cocoa powder into a bowl, then beat together with the softened butter, adding milk as necessary to reach the desired consistency. If you want a richer frosting, you can melt chocolate and incorporate it into the mixture.
- Decorate the cupcakes: Once the cupcakes have cooled, spread or pipe the icing on top of each one. Feel free to add decorative sprinkles, chocolate shavings, or a small chocolate decoration on top for an extra touch.
Tips And Tricks
- Don’t overmix the batter: Overmixing can lead to dense cupcakes. Once the dry ingredients are added to the wet ingredients, gently fold them in to keep the airiness intact.
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps them combine more easily and ensures a smoother batter.
- Sifting the dry ingredients: Sifting flour and cocoa powder removes any lumps and ensures that the dry ingredients are evenly distributed throughout the batter.
- Check for doneness early: Ovens can vary, so start checking the cupcakes a few minutes before the recipe’s suggested baking time to ensure they don’t overbake and dry out.
- Use a cooling rack: Let your cupcakes cool on a rack, as this ensures even cooling and prevents them from becoming soggy.
- Customization: You can add a teaspoon of orange zest or coffee granules to the batter for a different flavor twist. Alternatively, top the cupcakes with fresh berries or mini marshmallows for a fun variation.
Mary Berry’s Chocolate Cupcakes are an irresistible treat, perfect for any occasion, whether it’s a birthday, family gathering, or afternoon tea. With their light, fluffy chocolate sponge and rich, velvety icing, they truly are a crowd-pleaser. The recipe is simple to follow, making it accessible for bakers of all levels, and the results are always impressive.
The cupcakes are versatile too – you can add your personal flair with different flavors or decorations. Most importantly, these cupcakes are a testament to Mary Berry’s expertise in creating comforting, indulgent bakes that never disappoint. So, gather your ingredients, roll up your sleeves, and let Mary Berry guide you to cupcake perfection!
Easy Recipe Variations For Mary Berry’s Chocolate Cupcakes
Mary Berry’s chocolate cupcakes are the epitome of a timeless, simple, and indulgent treat. The beauty of these cupcakes lies in their versatility, which means there are countless ways to customize them to suit various tastes and occasions. Below are some easy yet exciting variations that can take Mary Berry’s classic chocolate cupcakes to a whole new level.
1. Chocolate And Orange Cupcakes
One of the most popular flavor combinations is chocolate and orange. The fresh citrusy tang of orange pairs perfectly with the rich, smooth chocolate. To make this variation, simply add the zest of one large orange into the cupcake batter. You can also swap a portion of the cocoa powder for orange-flavored cocoa, or add a few drops of orange extract to give a more pronounced orange flavor. For the frosting, incorporate a little orange juice or orange zest into the buttercream to tie everything together.
2. Mint Chocolate Cupcakes
Chocolate and mint is another classic duo, and it can easily be added to Mary Berry’s recipe. A few drops of peppermint extract in the batter will infuse the cupcakes with a cool, refreshing flavor. You could also fold in some chopped dark chocolate pieces or mint chocolate chips into the mix for added texture. For frosting, create a mint-infused buttercream by adding peppermint extract to the icing. Garnish with crushed mint chocolates for a visually appealing and delicious touch.
3. Raspberry And Chocolate Cupcakes
If you’re looking for a balance of sweetness and tartness, raspberry and chocolate make a winning combination. Adding fresh or frozen raspberries into the batter will infuse the cupcakes with a fruity richness that contrasts beautifully with the deep, sweet chocolate. You could also pipe a raspberry jam center into each cupcake after baking for a surprising burst of flavor. Top the cupcakes with a generous swirl of chocolate buttercream, then add a few fresh raspberries on top to decorate and enhance the fruitiness.
4. Salted Caramel Cupcakes
For an indulgent twist, salted caramel can turn an ordinary chocolate cupcake into a showstopper. Stir some caramel sauce into the batter or use it as a filling once the cupcakes are baked. You can also add a pinch of sea salt to the batter for a subtle salty contrast to the chocolate’s sweetness. For the frosting, make a decadent salted caramel buttercream by whipping caramel sauce into buttercream and finishing it with a sprinkle of sea salt on top. This variation is ideal for those who love the sweet and salty flavor combination.
5. Coffee And Chocolate Cupcakes
Coffee and chocolate is a pairing that many chocolate lovers adore. A shot of espresso or a tablespoon of instant coffee powder added to the cupcake batter will intensify the chocolate flavor and create a rich, bold taste. For frosting, you can whip up a coffee-flavored buttercream by incorporating espresso into the buttercream mix. The slight bitterness of coffee will complement the sweetness of the chocolate, offering a sophisticated flavor profile that’s perfect for a more adult crowd.
6. Vegan Chocolate Cupcakes
For those following a plant-based diet or looking to make dairy-free treats, it’s simple to adapt Mary Berry’s chocolate cupcake recipe to suit vegan requirements. Substitute the eggs with flax eggs (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water per egg), and replace the milk with almond milk, oat milk, or coconut milk. For the butter, use a dairy-free alternative such as coconut oil or a plant-based margarine. The rest of the ingredients, like the cocoa powder and flour, remain the same. Top the cupcakes with a rich vegan chocolate ganache or a vegan buttercream frosting made with plant-based butter and powdered sugar.
Storing Leftovers
Mary Berry’s chocolate cupcakes are so delicious that they may not last long, but if you do have leftovers, it’s important to store them properly to keep them fresh and moist for as long as possible.
Room Temperature Storage
If you plan on eating your cupcakes within a couple of days, you can store them at room temperature. Simply place them in an airtight container or cover them tightly with plastic wrap. This will help retain their moisture and keep them from drying out. Be sure that the cupcakes have cooled completely before storing them to prevent any condensation, which could affect their texture. Typically, chocolate cupcakes will stay fresh at room temperature for up to 2-3 days.
Refrigeration For Longer Freshness
If you have a batch that you won’t be able to eat right away, storing them in the fridge is a good option. Cupcakes topped with buttercream frosting, in particular, benefit from being refrigerated, as the frosting will hold its shape and stay firm. To prevent the cupcakes from drying out or absorbing any unwanted odors from your fridge, store them in an airtight container or individually wrap them in plastic wrap. In the fridge, your cupcakes will stay fresh for up to a week.
Freezing Cupcakes For Future Enjoyment
For longer storage, freezing cupcakes is a great solution. To freeze Mary Berry’s chocolate cupcakes, let them cool completely first. Then, wrap each cupcake individually in plastic wrap to prevent freezer burn, and place them in a resealable freezer bag or airtight container. These cupcakes can be frozen for up to 3 months. When you’re ready to eat them, remove them from the freezer and let them thaw at room temperature for about an hour. If you’ve frozen cupcakes with frosting, you can pop them in the fridge to soften the frosting before enjoying them.
What To Eat With Mary Berry’s Chocolate Cupcakes?
Mary Berry’s chocolate cupcakes are delicious on their own, but if you’re planning to serve them as part of a gathering, afternoon tea, or dessert table, there are plenty of delightful accompaniments that pair wonderfully with these rich, indulgent treats.
1. Fresh Berries
Pairing chocolate cupcakes with fresh berries is a simple yet effective way to balance out the richness of the chocolate. The tartness of strawberries, raspberries, or blackberries complements the sweetness of the cupcakes. You can either serve them alongside the cupcakes as a garnish or top each cupcake with a few berries for a beautiful, colorful contrast.
2. Vanilla Ice Cream
What better way to elevate chocolate cupcakes than by serving them with a scoop of creamy vanilla ice cream? The cool, velvety ice cream is the perfect contrast to the warm, soft texture of the cupcakes, creating an irresistible dessert experience. For added flair, you could drizzle some warm chocolate or caramel sauce over the ice cream.
3. Coffee Or Tea
Chocolate and coffee or tea are classic companions. A rich, full-bodied coffee, whether it’s a cappuccino, espresso, or a simple black coffee, enhances the flavor of the cupcakes and brings out the depth of the chocolate. For a lighter pairing, a fragrant cup of tea, such as Earl Grey or chai, can complement the flavors of the chocolate without overpowering them.
4. Whipped Cream
Light, fluffy whipped cream can make for a decadent topping or accompaniment to chocolate cupcakes. You could opt for a simple vanilla whipped cream or try a flavored version, such as cinnamon or hazelnut, to give a little extra dimension. If you want a more indulgent experience, you can lightly sweeten the whipped cream and serve it alongside the cupcakes for dipping.
5. Nut Butter
For an extra layer of richness, you could spread a thin layer of peanut butter, almond butter, or hazelnut spread onto the cupcakes before frosting them. The creamy, nutty flavor enhances the chocolate and adds a delightful texture. If you’re serving the cupcakes as a snack or dessert, you could also offer a dollop of nut butter on the side.
Conclusion
Mary Berry’s chocolate cupcakes are a versatile, classic treat that can be enjoyed in a variety of ways. Whether you’re tweaking the recipe with exciting flavor variations, carefully storing leftovers for later, or pairing them with complementary foods and drinks, these cupcakes never fail to deliver. Their deep, chocolatey flavor, soft crumb, and delightful frosting make them a favorite for any occasion-be it a cozy afternoon tea, a birthday celebration, or simply a sweet treat to share with friends. With the ability to customize the flavors, easily store them for later enjoyment, and match them with delicious sides, Mary Berry’s chocolate cupcakes are a foolproof recipe that will always impress.
FAQs
What Are The Key Ingredients For Mary Berry’s Chocolate Cupcakes?
Mary Berry’s chocolate cupcakes require simple, yet essential ingredients. These include self-raising flour, cocoa powder, butter, caster sugar, eggs, and milk. The cocoa powder gives the cupcakes a rich chocolate flavor, while the self-raising flour ensures they rise beautifully. For the frosting, you will need butter, icing sugar, cocoa powder, and a little milk to achieve a smooth, creamy finish.
How Do I Ensure My Mary Berry Chocolate Cupcakes Come Out Moist And Fluffy?
To achieve moist and fluffy chocolate cupcakes, be careful not to over-mix the batter. Once you’ve combined the dry ingredients (flour and cocoa powder) with the wet ingredients (butter, sugar, eggs, and milk), mix until just combined. Over-mixing can result in dense cupcakes. Additionally, be sure to bake at the correct temperature, around 180°C (350°F) for about 15-20 minutes, and check with a skewer to ensure they are fully cooked but still moist.
Can I Make Mary Berry’s Chocolate Cupcakes Ahead Of Time?
Yes, you can make Mary Berry’s chocolate cupcakes ahead of time. They store well in an airtight container for up to 2-3 days. If you want to keep them fresher for longer, consider freezing the cupcakes. Allow them to cool completely, then wrap them individually in cling film and place them in a freezer-safe bag. To defrost, simply leave them at room temperature for a few hours before serving. You can also freeze the frosting separately and apply it when ready.
