Let’s be honest — when you hear “Mary Berry” and “chocolate chip,” your expectations go through the roof. And rightfully so. These cupcakes are that perfect middle ground between childlike joy and proper British baking.
They’re soft, sweet, a little cheeky with both milk and white chocolate chips, and topped with a proper swirl of vanilla buttercream. The kind of treat that gets devoured before the tea’s even brewed. I’ve made these for bake sales, birthdays, and midweek blues — they always, always deliver.
And yes, it’s all mixed in one bowl. No fuss. No stress. No flour-covered tantrums (well… usually).
Ingredients List
For the cupcakes:
- 100g (4oz) softened butter — soft enough to leave a thumbprint.
- 150g (5oz) self-raising flour — gives them that lovely domed top.
- 150g (5oz) caster sugar — just the right sweetness.
- 3 tbsp milk — loosens the batter for a smooth scoop.
- 2 large eggs — room temp helps them mix in better.
- ½ tsp vanilla essence — adds warmth and depth.
- 100g milk chocolate chips — melts slightly, makes little pockets of goo.
- 100g white chocolate chips — sweet and creamy contrast.
For the buttercream:
- 100g (4oz) softened butter
- 225g (8oz) sifted icing sugar
- ½ tsp vanilla extract
- Sprinkles, chocolate curls, or whatever decorations make you happy
How to Make Them
Once the cupcakes are completely cool (seriously, wait), pipe or spread the buttercream on top. Then decorate like a 7-year-old left alone with sprinkles — it’s more fun that way.
Preheat your oven to 180°C (160°C fan) / Gas 4. Line a 12-hole muffin tin with cupcake cases. Trust me — even Mary Berry would raise an eyebrow at lopsided paper cups.
In a big bowl, combine all your cupcake ingredients, including both types of chocolate chips. Use an electric mixer or a good old wooden spoon. Mix until everything looks smooth and light. Don’t overthink it.
Spoon the mixture evenly into your cupcake cases. Try to fill them about two-thirds full — I always end up scraping the bowl for “just one more” cupcake.
Bake for 20–25 minutes until they’re golden and springy on top. Stick a toothpick in one — it should come out clean (well, maybe a bit chocolatey).
While they cool, make your buttercream. Beat the butter and icing sugar until light and fluffy. Add the vanilla and beat again. If it’s too thick, a splash of milk will loosen it.
Common Mistakes (And Sweet Fixes)
Why did my cupcakes sink in the middle?
Too much mixing or underbaking. Mix just until combined, and don’t open the oven too early — they’re sensitive little things.
Why are they dry?
Probably overbaked. Start checking them at the 20-minute mark and take them out as soon as they’re springy.
Why did my chips sink to the bottom?
That happens sometimes. You can toss them in a spoonful of flour before adding them to the batter — helps keep them suspended.
Confession:
I once forgot the sugar. The chocolate tried its best, but no — they were tragic little muffins of sadness.
Storage & Reheating
Room Temp:
Best stored in an airtight tin. They’ll stay soft for up to 2 days.
Fridge:
Not necessary unless it’s hot or they’re frosted with something perishable.
Freezer:
Freeze unfrosted cupcakes for up to 3 months. Just defrost, frost, and devour.
Reheat:
Microwave for 10–15 seconds (without icing!) to bring back a bit of that fresh-baked magic.
What to Serve With Them
- A hot cup of tea or coffee — obviously.
- Cold milk — the kind of pairing that takes you right back to childhood.
- Extra melted chocolate drizzle — because more chocolate is never the wrong answer.
FREQUENTLY ASKED QUESTIONS
Can I use only one type of chocolate chip?
Of course. Stick with milk, dark, or white — whatever you’ve got.
Can I double the recipe?
Yes, and you should. They disappear quickly.
Can I colour the buttercream?
Absolutely! Gel food colouring works best if you want pastel swirls or a themed bake.
Can I make them without butter?
You can use margarine or a baking spread, but real butter gives the best flavour.
Try More Mary Berry Recipes:
Nutrition Facts
Amount Per Serving
- Calories 555
- Total Fat 27g
- Saturated Fat 6.6g
- Cholesterol 91mg
- Sodium 328mg
- Potassium 126mg
- Total Carbohydrates 79g
- Dietary Fiber 1.4g
- Sugars 60g
- Protein 4.3g
Mary Berry Chocolate Chip Cupcakes
Description
Light, fluffy, and packed with melty chocolate chips, these easy cupcakes are finished with creamy vanilla icing — a sweet treat perfect for birthdays, bakesales, or any time at all.
Ingredients
For the Vanilla Butter Icing:
Instructions
- Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.
- Mix all cupcake ingredients in a bowl until smooth.
- Divide into cases and bake for 20–25 minutes. Cool completely.
- Beat buttercream ingredients until smooth and fluffy.
- Pipe or spread onto cooled cupcakes. Decorate as desired.