Mary Berry Chocolate Chip Cupcakes

Mary Berry Chocolate Chip Cupcakes are made with all-purpose flour, granulated sugar, vegetable oil, milk, eggs, vanilla extract, and mini chocolate chips. This easy cupcake recipe creates a delicious dessert that takes about 30 minutes to prepare and can serve up to 12 people.

Ingredients Needed

For the Cupcakes:

• 1½ cups all-purpose flour (180 grams)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon baking powder (4 grams)
• ½ cup vegetable oil (100 grams)
• ½ cup milk (114 grams)
• 2 large eggs (100 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 1 cup mini chocolate chips (177 grams), divided

For the Buttercream Icing:

• ½ cup unsalted butter (113 grams), room temperature (1 stick)
• 2 cups powdered sugar (226 grams)
• 1 tablespoon pure vanilla extract (12 grams)

How To Make Chocolate Chip Cupcakes

1. Preheat the Oven: Preheat oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners or spray with nonstick spray. Set aside.
2. Mix Dry Ingredients: Combine the flour, sugar, and baking powder in a large mixing bowl.
3. Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
4. Combine Wet and Dry: Add the wet ingredients to the dry and stir using a rubber spatula until well mixed (a few clumps are okay).
5. Add Chocolate Chips: Add in ½ cup of the mini chocolate chips and stir until just combined.
6. Fill the Cupcake Tins: Fill each cupcake tin ⅔ full with batter, using a ¼ cup cookie scoop for uniform size.
7. Bake: Bake until the tops are light brown and a toothpick inserted into the center comes out clean, about 14-16 minutes.
8. Cool the Cupcakes: Transfer the cupcakes to a wire rack and let them cool to room temperature.
9. Make the Buttercream Icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Gradually add the powdered sugar until fully incorporated, then mix in the vanilla until combined.
10. Fill the Cupcakes: Once the cupcakes have cooled completely, scoop out the center of each cupcake with a small ice cream scoop or paring knife and fill with mini chocolate chips—about ½ teaspoon per cupcake.
11. Top and Decorate: Place the scooped-out piece of cake back on top of the chocolate chips, then pipe or spread the icing onto the cupcakes and enjoy.

Recipe Tips

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and improves the cupcake’s rise.
• Don’t Overmix: Stir the batter gently until just combined. Overmixing can lead to tough cupcakes, so stop mixing as soon as you no longer see dry flour.
• Use an Ice Cream Scoop: For even-sized cupcakes, use a ¼ cup ice cream scoop to fill the cupcake tins. This ensures they bake evenly and look uniform.
• Cool Completely: Allow the cupcakes to cool completely before adding the icing. This prevents the icing from melting and helps maintain a beautiful appearance.

How To Store Leftovers?

• Refrigerate: First, let the leftover chocolate chip cupcakes cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
• Freeze: After cooling, freeze the cupcakes on a baking sheet until firm. Then, transfer them to a container or freezer bag and store them for up to 2 months. To serve, let them thaw at room temperature for about 1 hour before eating.

Nutrition Facts

Serving Size: 1 cupcake

• Calories: 443
• Total Fat: 21g
• Saturated Fat: 9g
• Cholesterol: 51mg
• Sodium: 62mg
• Potassium: 47mg
• Total Carbohydrate: 60g
• Dietary Fiber: 1g
• Sugars: 46g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Coconut Macaroons
• Mary Berry Smoked Mackerel Pate
• Mary Berry Ham Hock Terrine
• Mary Berry Custard Slice Recipe