Mary Berry’s Tiny Chocolate Cupcakes Recipe [GUIDE]

Mary Berry’s Tiny Chocolate Cupcakes are a charming, bite-sized treat that captures the essence of classic chocolate cupcakes but in a miniature form. These little gems are perfect for a variety of occasions-whether it’s a tea party, a festive gathering, or just a sweet everyday indulgence. Mary Berry, known for her mastery in baking and her approachable recipes, has created a cupcake that is not only visually appealing but also packed with a rich chocolate flavor and a moist, tender crumb.

Unlike standard-sized cupcakes, these tiny versions allow you to savor the chocolatey goodness in smaller portions, which makes them ideal for sharing or for those who prefer a lighter dessert option without compromising on taste. They typically have a velvety chocolate batter, often enhanced with cocoa powder, and are topped with a luscious chocolate frosting or a dusting of powdered sugar, depending on your preference. These cupcakes are moist but hold their shape well, and their tiny size means they bake quickly, making them an accessible and fun project even for beginner bakers.

Mary Berry’s approach emphasizes quality ingredients and straightforward techniques, making these cupcakes a perfect blend of homey comfort and a touch of elegance. Their petite size also means they’re great for children’s parties or any event where finger foods are preferred. Plus, they’re a fantastic canvas for creativity in decorating!

Mary Berry’s Tiny Chocolate Cupcakes Recipe

Ingredients Needed

To create these delightful tiny chocolate cupcakes, you’ll want to have the following ingredients ready. Mary Berry’s recipe uses simple, everyday ingredients but focuses on balance and quality to achieve the best flavor and texture:

• Self-raising flour: 100 grams (about ¾ cup) – This flour already has baking powder in it, helping your cupcakes rise perfectly.
• Unsweetened cocoa powder: 25 grams (around 3 tablespoons) – This gives the cupcakes their deep chocolate color and flavor.
• Caster sugar: 100 grams (½ cup) – For just the right amount of sweetness without overpowering the chocolate.
• Unsalted butter: 100 grams (softened) – Butter adds richness and moisture.
• Eggs: 2 large eggs – They provide structure and help bind the batter.
• Milk: 2-3 tablespoons – To loosen the batter and keep the crumb tender.
• Vanilla extract: 1 teaspoon – For subtle warmth and depth in flavor.

For The Frosting (optional But Recommended)

• Butter: 75 grams (softened)
• Icing sugar: 150 grams (about 1 ¼ cups), sifted to avoid lumps
• Unsweetened cocoa powder: 15 grams (1 tablespoon)
• Milk or cream: 1-2 tablespoons, to achieve a creamy consistency

Equipment Needed

The equipment list for Mary Berry’s Tiny Chocolate Cupcakes is fairly minimal, reflecting her philosophy that great baking doesn’t require complicated gadgets:

• Mixing bowls: At least one large bowl for mixing the batter, plus a smaller bowl if you’re making the frosting separately.
• Electric hand mixer or stand mixer: While you can mix by hand, an electric mixer helps achieve a smoother batter and lighter texture.
• Measuring cups and spoons: Precision is key in baking, so use accurate measuring tools.
• Sieve: To sift the flour, cocoa powder, and icing sugar, ensuring no lumps in your batter or frosting.
• Mini cupcake/muffin tin: This is essential. Mary Berry’s tiny cupcakes are typically baked in mini tins that make cupcakes about half the size of a regular muffin.
• Cupcake liners: Paper liners help with easy removal and add a neat finish.
• Spatula: For folding ingredients and scraping the bowl clean.
• Cooling rack: To cool the cupcakes evenly and prevent sogginess.
• Piping bag and nozzle (optional): If you want to pipe the frosting prettily onto your cupcakes.

Instructions To Make Mary Berry’s Tiny Chocolate Cupcakes

Here’s a detailed step-by-step guide to making these miniature delights, with Mary Berry’s style of clear and easy instructions:

1. Preheat your oven to 180°C (350°F) or 160°C fan oven. Line your mini cupcake tin with paper liners.
2. Sift together the dry ingredients: In a large bowl, sift the self-raising flour and cocoa powder to remove any lumps and ensure even mixing.
3. Cream the butter and sugar: Using an electric mixer, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This aeration step is crucial to a tender crumb.
4. Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the batter looks like it might split, add a spoonful of the flour mixture to help bind it.
5. Add vanilla extract: Stir in the vanilla extract for that signature aromatic touch.
6. Fold in the dry ingredients: Gently fold the sifted flour and cocoa mixture into the wet ingredients using a spatula. Do this carefully to maintain the airiness in the batter.
7. Add milk: Pour in 2-3 tablespoons of milk gradually, mixing just until the batter reaches a soft dropping consistency. It should be smooth but not runny.
8. Fill the cupcake cases: Spoon the batter evenly into the mini cupcake liners, filling each about two-thirds full to allow room for rising.
9. Bake: Place the tin in the oven and bake for about 12-15 minutes. The cupcakes are done when they spring back lightly to the touch or when a toothpick inserted into the center comes out clean.
10. Cool: Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For The Frosting

1. Beat the softened butter until creamy.
2. Gradually sift in the icing sugar and cocoa powder, beating well.
3. Add milk or cream little by little to achieve a smooth, pipeable consistency.
4. Once the cupcakes are fully cooled, pipe or spread the frosting on top. Optionally, decorate with chocolate sprinkles or shavings.

Tips And Tricks

Making Mary Berry’s Tiny Chocolate Cupcakes can be a joyous and rewarding experience, especially with a few insider tips to ensure perfection:

• Don’t overmix the batter: Once you add the flour, fold gently and just enough to combine. Overmixing develops gluten, which can make cupcakes tough.
• Room temperature ingredients: Make sure your butter and eggs are at room temperature for better mixing and texture.
• Use good quality cocoa powder: The chocolate flavor depends heavily on the quality of cocoa powder, so choose one that is rich and unsweetened.
• Test your oven temperature: Ovens can vary, so check your cupcakes a couple of minutes before the suggested baking time to avoid overbaking.
• Cooling is key: Don’t frost the cupcakes while they’re warm; the frosting will melt and lose its shape.
• Try different frostings: Though Mary’s chocolate buttercream is classic, cream cheese frosting or a simple dusting of icing sugar can also complement the chocolate beautifully.
• Storage: These cupcakes keep well in an airtight container for 2-3 days. For longer storage, freeze them unfrosted, then thaw and frost just before serving.

Mary Berry’s Tiny Chocolate Cupcakes are a quintessential treat that combine ease, elegance, and indulgent flavor all in one bite-sized package. They represent Mary’s baking ethos perfectly: accessible recipes that deliver professional results with simple ingredients and straightforward techniques. Whether you’re baking for a special occasion or just a weekend treat, these cupcakes promise a moist, tender crumb and a deep chocolate richness that satisfies chocolate lovers of all ages.

The miniature size adds an element of fun and sophistication, making these cupcakes a lovely addition to any dessert table. Their quick baking time and easy assembly mean you can whip them up even with limited time or baking experience. By following the instructions carefully and using quality ingredients, you’ll create a batch of cupcakes that not only taste amazing but look adorable too.

So, next time you want to impress your guests or treat yourself, Mary Berry’s Tiny Chocolate Cupcakes are a fantastic choice-deliciously chocolatey, perfectly portioned, and utterly irresistible.

Easy Recipe Variations For Mary Berry’s Tiny Chocolate Cupcakes

Mary Berry’s Tiny Chocolate Cupcakes are an absolute delight-small, rich, and perfect for any occasion. But the beauty of her recipe lies in its versatility. Once you master the basic cupcake, you can easily tweak it to create a variety of flavors and styles that suit your mood or event. Here are some fun and easy variations that elevate these tiny treats to a whole new level:

1. Nutty Chocolate Delight: Add finely chopped toasted hazelnuts, almonds, or walnuts to the batter before baking. The crunch pairs beautifully with the moist cake and adds a delightful texture contrast. You can even sprinkle some extra nuts on top before popping them in the oven for an inviting golden finish.
2. Spiced Chocolate: For a warm, cozy twist, introduce a teaspoon of cinnamon, a pinch of nutmeg, or a dash of cayenne pepper to the batter. The spices bring a subtle heat and depth that contrasts the sweetness perfectly, making these cupcakes irresistible during cooler months.
3. Mint-Chocolate Fusion: Mix in a few drops of peppermint extract into the batter or frosting. You can also top the cupcakes with crushed peppermint candies or a thin layer of mint chocolate ganache for a refreshing zing.
4. Berry Infusion: Gently fold in fresh or frozen raspberries or blueberries before baking. The berries add pops of tartness and vibrant color, creating a balance to the rich chocolate. A dusting of powdered sugar or a dollop of whipped cream enhances the presentation and flavor.
5. Coffee Kick: For grown-up taste buds, dissolve a teaspoon of instant espresso powder into the batter. The coffee flavor intensifies the chocolate and makes these cupcakes feel a bit more sophisticated-perfect for afternoon tea or an evening dessert.
6. Caramel Drizzle: Once baked and cooled, drizzle homemade or store-bought salted caramel over the cupcakes. This sweet-salty contrast pairs wonderfully with chocolate and creates an indulgent experience.

The great thing about these variations is how easy they are to implement. Mary’s recipe provides the perfect moist and tender base that adapts beautifully to these added flavors and textures. You can experiment endlessly-try swapping regular sugar for brown sugar for a molasses undertone or even add a little orange zest for a citrusy brightness. The possibilities are almost endless!

Storing Leftovers

Now, we all know that sometimes the temptation to eat every cupcake right away is real, but what if you have leftovers? Proper storage is essential to preserve the moist texture and rich chocolate flavor that Mary Berry’s recipe guarantees.

1. Room Temperature: If you plan to eat the cupcakes within 1-2 days, keep them at room temperature in an airtight container. This prevents them from drying out and keeps the crumb soft. You can place a slice of bread inside the container alongside the cupcakes-oddly enough, the bread helps maintain moisture by absorbing air fluctuations.
2. Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate. They can last up to 5 days this way. However, refrigeration may slightly firm up the cake’s texture and dry out the surface, so it’s best to bring them back to room temperature before serving. A brief 10-15 seconds in the microwave can help restore softness.
3. Freezing: To store for more than a week, freezing is your best friend. Wrap each cupcake tightly in plastic wrap or foil to prevent freezer burn, then place them in a ziplock bag or airtight container. They can keep for up to 3 months. When you’re ready to enjoy, thaw at room temperature for a few hours or gently warm in the microwave. The cupcakes will almost taste freshly baked!
4. Frosted Cupcakes: If your cupcakes are frosted, storing them requires a bit more care. Keep frosted cupcakes in a single layer in a container to prevent smushing the icing. For buttercream or cream cheese frostings, refrigeration is necessary, but allow the cupcakes to come back to room temperature before eating for optimal flavor.

Keeping leftovers fresh is all about controlling moisture and temperature. Avoid leaving cupcakes exposed to air, which can make them stale quickly, and be mindful of frostings that may spoil without refrigeration. With these tips, your cupcakes will remain a treat long after baking day.

What To Eat With Mary Berry’s Tiny Chocolate Cupcakes?

Pairing Mary Berry’s Tiny Chocolate Cupcakes with complementary treats and beverages can elevate the entire tasting experience. Here are some ideas that will bring out the best in every bite:

1. Beverages

   • Tea: Classic English breakfast tea or Earl Grey with its hints of bergamot complements the rich chocolate perfectly. For a lighter option, green or white tea adds a fresh contrast.
   • Coffee: A strong espresso or a creamy latte enhances the chocolate’s depth. The bitterness of coffee balances the sweetness of the cupcake.
   • Milk: A cold glass of milk (dairy or plant-based) is timeless with chocolate. It cleanses the palate and offers a nostalgic, comforting pairing.
   • Dessert Wines: Think ruby port or a sweet sherry. Their rich, fruity flavors meld beautifully with chocolate desserts, adding sophistication to your cupcake enjoyment.

2. Additional Treats

   • Fresh Fruit: Raspberries, strawberries, or sliced bananas offer a juicy, tart contrast to the sweet, dense cupcakes.
   • Whipped Cream or Clotted Cream: A dollop of lightly sweetened whipped cream softens the richness and adds a luscious texture.
   • Ice Cream: Vanilla or salted caramel ice cream served alongside warm tiny cupcakes is absolute heaven. The cold and hot combination is an indulgent delight.
   • Nuts: A small bowl of toasted almonds or pecans adds crunch and flavor contrast.

3. Serving Suggestions

   • Serve cupcakes on a beautiful tiered cake stand for an elegant afternoon tea.
   • For parties, create a dessert platter with an assortment of mini cakes, cupcakes, and fruit for a vibrant, tempting display.
   • For a cozy night in, pair cupcakes with a mug of hot chocolate topped with marshmallows for the ultimate chocolate overload.

The key is balance-whether with a drink or side, pairing with something that complements or contrasts with the rich chocolate flavor enhances the overall experience and leaves you wanting more.

Conclusion

Mary Berry’s Tiny Chocolate Cupcakes are a little masterpiece of baking simplicity and deliciousness. Their small size packs an intense chocolate punch, perfect for portion control without sacrificing indulgence. The recipe’s adaptability means it can suit any flavor craving or occasion, whether you add nuts, spices, or fruity surprises. Proper storage methods ensure these cupcakes stay moist and fresh, ready to delight days after baking. And pairing them with thoughtfully chosen drinks and accompaniments elevates their taste from everyday treat to memorable dessert.

In the end, these cupcakes are not just about chocolate-they’re about the joy of baking, sharing, and savoring little moments of sweetness. Whether for a casual afternoon snack, a festive gathering, or a cozy night with a loved one, Mary Berry’s Tiny Chocolate Cupcakes bring a touch of magic to any table. So why not get baking, experiment with some variations, and enjoy the delicious journey? Your taste buds will thank you!

FAQs

What Are The Key Ingredients Needed For Mary Berry’s Tiny Chocolate Cupcakes?

Mary Berry’s tiny chocolate cupcakes require a few basic ingredients: self-raising flour, cocoa powder, unsalted butter, caster sugar, eggs, milk, and vanilla extract. The frosting typically includes butter, icing sugar, cocoa powder, and a bit of milk to achieve a creamy consistency.

How Long Do I Need To Bake The Tiny Chocolate Cupcakes, And At What Temperature?

For Mary Berry’s tiny chocolate cupcakes, preheat your oven to 180°C (160°C fan) or 350°F. Bake the cupcakes for 10 to 12 minutes. You can check if they’re done by inserting a skewer into the center; it should come out clean when they’re ready.

Can I Make Mary Berry’s Tiny Chocolate Cupcakes Ahead Of Time?

Yes, you can make these tiny chocolate cupcakes ahead of time! Once baked, let them cool completely, then store them in an airtight container at room temperature for up to 3 days. If you want to prepare them further in advance, you can freeze the cupcakes without frosting. When ready to serve, simply thaw and add the frosting.