Mary Berry Chocolate Cupcakes

There’s something comforting about a chocolate cupcake. Not fancy, not fussy — just soft sponge, rich cocoa, and a swirl of frosting that you maybe spent too long licking off the spoon. These Mary Berry-style cupcakes have become a bit of a go-to in my kitchen. I made them once for a friend’s birthday when I was skint and running late (classic), and they turned out so lush that she asked if I’d ordered them from a bakery. Honest.

The batter’s dead simple — no creaming butter or beating eggs forever. It’s one of those mix-it-up-and-go bakes, which is exactly the kind of energy I like on a Wednesday when all I want is something sweet and a cup of tea the size of my head. And the frosting? Oh my days. It’s like a whipped chocolate dream. I always end up with a bit on my chin. Zero regrets.

Why You’ll Love It

• Deep, proper chocolate flavour — thanks to cocoa and melted chocolate in the frosting.
• One bowl, no drama — you can make these half-asleep and they’ll still turn out soft.
• Super moist sponge — the hot water trick is genius (trust Mary).
• Great for birthdays, bake sales, or secret fridge snacks.
• That buttercream is dangerously good — fluffy, not too sweet, pipes like a dream.
• You probably have all the ingredients already — no mad shopping trip required.

Ingredients

For the cupcakes:

• 1 cup (130g) plain/all-purpose flour
• 1 cup (200g-ish) granulated sugar
• 6 tbsp (40g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 large egg
• ½ cup (120ml) milk or buttermilk
• ½ cup (120ml) vegetable oil
• ¾ tsp vanilla extract
• ½ cup (120ml) hot water

For the chocolate buttercream:

• 1¼ cups (280g) unsalted butter, soft
• 12 oz (340g) semi-sweet chocolate chips, melted and cooled slightly
• 3 tbsp unsweetened cocoa powder
• 5 cups (575g) icing/powdered sugar
• 1 pinch salt
• 2–4 tbsp heavy cream or milk (as needed)

How to Make It

Preheat and prep:

Heat your oven to 148°C (300°F) — yep, lower than usual. Line a 12-hole cupcake tin with paper cases. Get your chocolate chips melting gently in a bowl if you’re doing the frosting today.

Mix the dry bits:

In a big bowl, whisk together flour, sugar, cocoa, baking soda, and salt. No need to sift unless you’re feeling fancy.

Whisk the wet bits:

In a jug or separate bowl, whisk the egg, milk, oil, and vanilla until smooth. Pour it into the dry mix and stir it all together — no electric mixer needed.

The magic step — hot water:

Now add the hot water. Slowly. The batter will go thin — like, “is this right?” thin. That’s how it should be. It makes the crumb so tender.

Bake them:

Fill the cupcake liners just halfway (not two-thirds — trust me, they rise fast). Bake for 18–23 minutes until a toothpick comes out with a few moist crumbs. Let them cool in the tin for a bit, then move to a rack. Try not to eat one hot. (I always do.)

Make the frosting:

Beat the butter until creamy. Add the melted chocolate and mix until smooth and glossy. Then add the cocoa powder. Now beat in half the icing sugar with a couple of tablespoons of cream. Add the rest of the sugar and salt. If it’s too thick, splash in a bit more cream. You want it fluffy and spreadable.

Frost and finish:

Once the cupcakes are fully cool (resist temptation), pile on that buttercream. You can pipe it if you’re feeling pro, or just dollop and swirl with a spoon. Add sprinkles if you’re feeling five years old. I always do.

Common Mistakes and How to Dodge Them

Why are my cupcakes dense?
You probably overmixed. Stir gently — just enough to combine.

Cupcakes sank in the middle?
Could be too much liquid or opening the oven early. Don’t peek before 18 mins.

Frosting too thick to pipe?
Add more cream or milk a teaspoon at a time. Beat well to fluff it up again.

Too runny?
Chill it. Or add a few tablespoons more icing sugar until it holds its shape.

Storage and Reheating

Room temp: Store in an airtight container for up to 3 days — best eaten fresh-ish.
Fridge: Lasts up to a week, but bring to room temp before eating or it’ll be a bit stiff.
Freezer: Freeze unfrosted cupcakes wrapped tight. Thaw and frost later.
Microwave: 10–15 seconds max if you want to pretend they’re freshly baked again.

Frequently Asked Questions

Can I use Dutch cocoa instead of regular?
Yep! It’ll be a touch richer. Either works.

Do I really need hot water?
Yes. It’s what makes the texture magical. Don’t skip it.

Can I halve or double the recipe?
Totally. Just be careful not to overfill your cases if you double.

Do they work without the frosting?
They do — but why would you?

Nutrition Facts (Per Serving):

• Calories: 315
• Fat: 9g
• Carbs: 59g
• Sugar: 47g
• Protein: 3g
• Sodium: 303mg

Try More Mary Berry Recipes:

• Mary Berry Orange Loaf Cake
• Mary Berry Pear Upside Down Cake
• Mary Berry Chocolate Swiss Roll