This easy recipe for Mary Berry’s Chocolate Cupcakes is a delightful treat that’s quick to make and perfect for any occasion. With a rich chocolate flavor and optional fresh raspberries for a fruity touch, you can use common pantry ingredients to whip up these deliciously moist cupcakes that everyone will love!
Ingredients Needed
Cupcakes:
- 10 tbsp (5 oz/140g) margarine, from fridge
- ½ cup plus 1 tbsp (5 oz/150g) superfine sugar
- 1 cup (4½ oz/115g) self-rising flour
- 5 tbsp (1¼ oz/35g) cocoa powder
- 3 large eggs
- 1 level tsp baking powder
- A handful of fresh raspberries, to decorate (optional)
Icing:
- 4 oz (100g) bittersweet or semisweet chocolate, broken into pieces
- 4 tbsp water
- 2 tbsp (1 oz/30g) butter
- 1¼ cups (6 oz/175g) confectioners’ sugar, sifted
How To Make Chocolate Cupcakes
- Preheat the Oven: Preheat the oven to 400°F (Convection 350°F) and arrange 12 paper liners in a muffin tin.
- Mix Ingredients: Measure all the ingredients for the cupcakes, except the raspberries, into a large bowl and beat with an electric mixer until well blended and smooth.
- Fill Muffin Cups: Divide the mixture among the muffin cups and bake in the preheated oven for about 20 minutes, or until the cakes are well risen and spring back when lightly pressed with a finger.
- Cool Cakes: Remove from the oven and cool completely on a wire rack.
- Make Icing: For the icing, measure the chocolate, water, and butter into a heatproof bowl and heat gently over a pan of simmering water until the chocolate and butter have melted. Remove from heat, beat until smooth, then stir in the confectioners’ sugar until thoroughly mixed.
- Ice Cupcakes: Leave to cool until just beginning to set, then spread a little icing on the top of each cake. If desired, top each cupcake with a raspberry or other seasonal fruit before serving.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your margarine and eggs are at room temperature before mixing. This helps the batter blend smoothly for lighter cupcakes.
- Don’t Overmix the Batter: Beat the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes, so stop once everything is mixed well.
- Check for Doneness: Use a toothpick to check if the cupcakes are done. Insert it into the center; if it comes out clean, they’re ready. If not, bake for a few more minutes.
- Cool Completely: Allow the cupcakes to cool completely before icing. If they are warm, the icing will melt and won’t hold its shape.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate cupcakes cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, allow the cupcakes to cool completely, then place them in a freezer-safe container or wrap them tightly in plastic wrap. They can be stored in the freezer for up to 2 months. To serve, thaw the cupcakes in the fridge overnight before enjoying them.
Nutrition Facts
Serving Size: 1 cupcake (50g)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 220mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Bean Salad
- Mary Berry’s Death By Chocolate Cake
- Mary Berry Leek And Potato Gratin
- Mary Berry Chicken Pasta Bake
Mary Berry Chocolate Cupcakes
Description
This easy recipe for Mary Berry’s Chocolate Cupcakes is a delightful treat that’s quick to make and perfect for any occasion. With a rich chocolate flavor and optional fresh raspberries for a fruity touch, you can use common pantry ingredients to whip up these deliciously moist cupcakes that everyone will love!
Ingredients
Cupcakes:
Icing:
Instructions
- Preheat the Oven: Preheat the oven to 400°F (Convection 350°F) and arrange 12 paper liners in a muffin tin.
- Mix Ingredients: Measure all the ingredients for the cupcakes, except the raspberries, into a large bowl and beat with an electric mixer until well blended and smooth.
- Fill Muffin Cups: Divide the mixture among the muffin cups and bake in the preheated oven for about 20 minutes, or until the cakes are well risen and spring back when lightly pressed with a finger.
- Cool Cakes: Remove from the oven and cool completely on a wire rack.
- Make Icing: For the icing, measure the chocolate, water, and butter into a heatproof bowl and heat gently over a pan of simmering water until the chocolate and butter have melted. Remove from heat, beat until smooth, then stir in the confectioners’ sugar until thoroughly mixed.
- Ice Cupcakes: Leave to cool until just beginning to set, then spread a little icing on the top of each cake. If desired, top each cupcake with a raspberry or other seasonal fruit before serving.
Notes
- Use Room Temperature Ingredients: Make sure your margarine and eggs are at room temperature before mixing. This helps the batter blend smoothly for lighter cupcakes.
- Don’t Overmix the Batter: Beat the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes, so stop once everything is mixed well.
- Check for Doneness: Use a toothpick to check if the cupcakes are done. Insert it into the center; if it comes out clean, they’re ready. If not, bake for a few more minutes.
- Cool Completely: Allow the cupcakes to cool completely before icing. If they are warm, the icing will melt and won’t hold its shape.
Mary Berry Chocolate Cupcakes