Chocolate Chip Cupcakes by Mary Berry consist of flour, sugar, eggs, milk, and vanilla essence, adorned with milk and white chocolate chips, and crowned with smooth vanilla butter icing and takes just 35 minutes to be ready!
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🤎 Why You’ll Love This Chocolate Chip Cupcakes Recipe:
- Delightfully moist texture with a rich chocolate flavor.
- Versatile – great for parties, gatherings, or simply indulging in a sweet craving.
- Adaptable – customize with your favorite decorations for a personal touch.
❓ What Is Mary Berry’s Chocolate Chip Cupcakes Recipe?
These cupcakes are made with a simple batter of butter, flour, sugar, eggs, milk, and vanilla essence, studded with milk and white chocolate chips for extra indulgence. Topped with creamy vanilla butter icing, they’re irresistible.
🍫 Mary Berry Chocolate Chip Cupcakes Ingredients
- 100g (4oz) softened butter
- 150g (5oz) self-raising flour
- 150g (5oz) caster sugar
- 3 tablespoons milk
- 2 large eggs
- 1/2 teaspoon vanilla essence
- 100g milk chocolate chips
- 100g white chocolate chips
For the Vanilla Butter Icing:
- 100g (4oz) softened butter
- 225g (8oz) sifted icing sugar
- 1/2 teaspoon vanilla extract
- Your own choice of decorations
🧁 How To Make Mary Berry Chocolate Chip Cupcakes
- Set oven to 180 degrees (fan 160 degrees) on gas 4. Prepare muffin cases in a 12-hole muffin tin so that they maintain an even shape while baking.
- In a large bowl, combine all of the cupcake ingredients (including the chocolate chips) and mix until combined and smooth. Separate the paper cases with a spoonful.
- Put it in a preheated oven and bake for 20 to 25 minutes until it rises and turns golden. Bake only one tray at a time if you have more than one.
- Combine all of the ingredients for the butter icing and beat until a thick, creamy consistency is achieved.
- Pipe the buttercream onto the cooled cupcakes using a piping nozzle and piping bag.
💭 Recipe Tips
- Ensure butter is softened for easy mixing.
- Use room-temperature eggs for better incorporation into the batter.
- Do not overmix the batter to avoid dense cupcakes.
🍨 What Pairs Nicely With Chocolate Chip Cupcakes?
A company Chocolate Chip Cupcakes with a cup of hot coffee or a glass of cold milk, chocolate sauce, vanilla ice cream.
🎚 How To Store Leftovers Chocolate Chip Cupcakes?
- In The Fridge: StKeep leftover chocolate chip cupcakes ore in a sealed container for up to 2 days.
- In The Freezer: Freeze unfrosted leftover chocolate chip cupcakes in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Chip Cupcakes?
- Oven: Arrange leftover chocolate chip cupcakes on a baking sheet and warm in a preheated oven at 325°F for 10 minutes.
- Microwave: Heat leftover chocolate chip cupcakes on high for 15 seconds until warmed through.
FAQs
What’s the difference between chocolate chip muffins and cupcakes?
Cupcakes typically contain more sugar, making them sweeter than muffins, which are often less sweet and may have additional mix-ins.
Why are my chocolate chip cupcakes dry?
Your chocolate chip cupcakes may become dry if there’s too much flour, which absorbs moisture, resulting in a dry texture.
Should I cut the tops off my chocolate chip cupcakes before frosting?
Don’t cut the tops off chocolate chip cupcakes before frosting; it’s unnecessary and may remove the moistest part of the cupcake.
How do I get my chocolate chip cupcakes to rise higher?
Bake at a higher temperature initially to create rapid steam, promoting better rise and a taller chocolate chip cupcake.
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Mary Berry Chocolate Chip Cupcakes 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
Chocolate Chip Cupcakes by Mary Berry consist of flour, sugar, eggs, milk, and vanilla essence, adorned with milk and white chocolate chips, and crowned with smooth vanilla butter icing and takes just 35 minutes to be ready!
Ingredients
For the Vanilla Butter Icing:
Instructions
- Set oven to 180 degrees (fan 160 degrees) on gas 4. Prepare muffin cases in a 12-hole muffin tin so that they maintain an even shape while baking.
- In a large bowl, combine all of the cupcake ingredients (including the chocolate chips) and mix until combined and smooth. Separate the paper cases with a spoonful.
- Put it in a preheated oven and bake for 20 to 25 minutes until it rises and turns golden. Bake only one tray at a time if you have more than one.
- Combine all of the ingredients for the butter icing and beat until a thick, creamy consistency is achieved.
- Pipe the buttercream onto the cooled cupcakes using a piping nozzle and piping bag.
Notes
- Ensure butter is softened for easy mixing.
Use room-temperature eggs for better incorporation into the batter.
Do not overmix the batter to avoid dense cupcakes.