Mary Berry’s Chocolate Cupcakes are made with flour, sugar, cocoa powder, baking soda, salt, egg, milk, vegetable oil, vanilla extract, hot water, and a chocolate buttercream topping. This recipe serves around 6 people and takes about 30 minutes to prepare and bake.
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š¤ Why Youāll Love This Chocolate Cupcakes Recipe:
- Rich Chocolate Flavor: The combination of cocoa powder and melted chocolate chips creates an intensely rich and satisfying chocolate taste.
- Moist Texture: Thanks to ingredients like milk, vegetable oil, and the inclusion of hot water, these cupcakes have a wonderfully moist texture.
- Easy to Make: The recipe is straightforward and easy to follow, making it suitable for bakers of all skill levels.
- Ideal Size: Their individual serving size makes them convenient for portion control and serving at events.
- Aesthetic Appeal: With the smooth buttercream and optional decorations, these cupcakes are not just delicious but also visually appealing.
ā What Is Mary Berry Chocolate Cupcakes Recipe?
Mary Berry’s Chocolate Cupcakes are made with flour, sugar, cocoa powder, baking soda, salt, egg, milk, vegetable oil, vanilla, and hot water, topped with a rich chocolate buttercream. It’s a simple yet indulgent treat for chocolate lovers.
š« Mary Berry Chocolate Cupcakes Ingredients
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cupĀ (120ml) milk or buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cupĀ (120ml) hot water
Chocolate buttercream
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 oz semi-sweet chocolate chips, melted
- 3 tbsp (22g) unsweetened cocoa powder
- 5 cups (575g) powdered sugar
- Pinch of salt
- 2ā4 tbsp heavy cream
š§ How To Make Mary Berry Chocolate Cupcakes
- Set the oven to 300Ā°F (148Ā°C) and line a cupcake pan with paper cups.
- In a big bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. Put away.
- Another medium-sized bowl should hold the egg, milk, vegetable oil, and vanilla extract. Add these to the bowl and whisk them together to mix.
- Mix the dry ingredients with the wet ones until everything is well mixed.
- Mix the batter with the water until everything is well mixed. It’s going to be very thin.
- About half of the way up the cupcake cups should be filled. Bake for 18 to 23 minutes, or until a toothpick comes out with a few moist crumbs on it.
- When you take the cupcakes out of the oven, let them cool for two minutes. Then, move them to a cooling rack to finish cooling.
For the buttercream
- Put the butter in a big mixer bowl and beat it until it’s smooth. Add the melting chocolate and mix it in until it’s smooth and well mixed.
- Mix in the chocolate powder until it is smooth and well mixed in. About half of the powdered sugar and two tablespoons of heavy cream should be added. The mixture should be mixed well and become smooth.
- Mix in the rest of the powdered sugar and salt until everything is smooth and well mixed.
- If you need to, add the rest of the heavy cream to get the frosting to the right consistency. Put the frosting on the cupcakes with a pipe. Tip 847 from Ateco was used.
- Keep cupcakes out of the fridge for 24 hours or up to 24 hours at room temperature. It’s best to serve cupcakes when they are room temperature. 4-5 days is the best time to eat it.
š Recipe Tips
- Sifting Dry Ingredients: Sift the flour, cocoa powder, and powdered sugar to avoid lumps. This also helps to incorporate air, making the cupcakes lighter.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
- Filling Cupcake Liners: Fill the liners only halfway to allow space for the cupcakes to rise without overflowing.
- Checking for Doneness: Use a toothpick to check if the cupcakes are done. It should come out with a few moist crumbs.
- Melting Chocolate: When melting chocolate, do it slowly and gently to prevent it from burning or becoming grainy.
šØ What To Serve With Chocolate Cupcakes?
Serve chocolate cupcakes with a glass of cold milk or a cup of coffee for a classic pairing they also pair well with vanilla ice cream, fresh berries, or a dollop of whipped cream for added indulgence.
š How To Store Leftovers Chocolate Cupcakes?
- Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 3 days this maintains their moisture without drying them out.
- Refrigeration: For longer storage place Leftovers Chocolate Cupcakes them in an airtight container in the fridge for up to 1 week.
š„µ How To Reheat Leftovers Chocolate Cupcakes?
- In The Microwave: For a quick warm-up, place a cupcake in the microwave and heat it for about 10-15 seconds this method is fast but be careful not to overheat as it can dry out the cupcake.
- In The Oven: Preheat the oven to 350Ā°F (175Ā°C) place leftovers cupcakes on a baking sheet and warm them for about 5 minutes.
FAQs
How do I know when the cupcakes are done?
The best test is to insert a toothpick or a skewer into the center of a cupcake if it comes out with a few moist crumbs attached, the cupcakes are done. If it comes out wet with batter, they need more time.
How can I make the cupcakes lighter and fluffier?
Make sure to beat the butter and sugar thoroughly until light and fluffy before adding other ingredients. Also, be careful not to overmix the batter after adding the flour.
How can I make the frosting more chocolatey?
Increase the amount of melted chocolate or cocoa powder for a richer chocolate flavor. Be cautious with cocoa powder, as too much can dry out the frosting.
Why did my cupcakes sink in the middle?
This can happen if the batter is overmixed, causing too much air to be incorporated and then collapse during baking. Another reason could be opening the oven door too early, causing a rapid temperature change.
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Mary Berry Chocolate Cupcakes Nutrition Facts
Amount Per Serving
- Calories: 315kcal
- Carbohydrates: 59g
- Protein: 3gFat: 9g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 2g
- Trans Fat: 0.3g
- Cholesterol: 23mg
- Sodium: 303mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 47g
- Calcium: 85mg
- Iron: 1mg
Mary Berry Chocolate Cupcakes
Description
Mary Berry’s Chocolate Cupcakes are made with flour, sugar, cocoa powder, baking soda, salt, egg, milk, vegetable oil, vanilla extract, hot water, and a chocolate buttercream topping. This recipe serves around 6 people and takes about 30 minutes to prepare and bake.
Ingredients
Chocolate buttercream
Instructions
- Set the oven to 300Ā°F (148Ā°C) and line a cupcake pan with paper cups.
- In a big bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. Put away.
- Another medium-sized bowl should hold the egg, milk, vegetable oil, and vanilla extract. Add these to the bowl and whisk them together to mix.
- Mix the dry ingredients with the wet ones until everything is well mixed.
- Mix the batter with the water until everything is well mixed. It’s going to be very thin.
- About half of the way up the cupcake cups should be filled. Bake for 18 to 23 minutes, or until a toothpick comes out with a few moist crumbs on it.
- When you take the cupcakes out of the oven, let them cool for two minutes. Then, move them to a cooling rack to finish cooling.
- Put the butter in a big mixer bowl and beat it until it’s smooth. Add the melting chocolate and mix it in until it’s smooth and well mixed.
- Mix in the chocolate powder until it is smooth and well mixed in. About half of the powdered sugar and two tablespoons of heavy cream should be added. The mixture should be mixed well and become smooth.
- Mix in the rest of the powdered sugar and salt until everything is smooth and well mixed.
- If you need to, add the rest of the heavy cream to get the frosting to the right consistency. Put the frosting on the cupcakes with a pipe. Tip 847 from Ateco was used.
- Keep cupcakes out of the fridge for 24 hours or up to 24 hours at room temperature. It’s best to serve cupcakes when they are room temperature. 4-5 days is the best time to eat it.
Chocolate buttercream
Notes
- Sifting Dry Ingredients: Sift the flour, cocoa powder, and powdered sugar to avoid lumps. This also helps to incorporate air, making the cupcakes lighter.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.
- Filling Cupcake Liners: Fill the liners only halfway to allow space for the cupcakes to rise without overflowing.
- Checking for Doneness: Use a toothpick to check if the cupcakes are done. It should come out with a few moist crumbs.
- Melting Chocolate: When melting chocolate, do it slowly and gently to prevent it from burning or becoming grainy.