This perfectly balanced Mary Berry Chocolate Cupcakes Recipe is easy to make at home. When cupcake tops are frosted with butter cocoa frosting, the flavor is amazing.
Contents
What Is Mary Berry Chocolate Cupcakes Recipe?
You should definitely bake this deliciously soft Mary Berry Chocolate Cupcakes Recipe for any occasion or just because you’re in the mood for chocolate! The creamy chocolate buttercream icing on top of these delicious cupcakes is sure to make your chocolate-loving relatives extremely pleased!
What Does Mary Berry Chocolate Cupcakes Recipe Taste Like?
In this Mary Berry Chocolate Cupcakes Recipe, when cupcakes are topped with butter cocoa frosting, the taste feels absolutely delectable.
Why You’ll Love Mary Berry Chocolate Cupcakes Recipe?
- You’ll adore this baking queen Mar Berry so much, and you will love creating her recipes.
- Enjoyable to make with children! Not only you’ll love to let the youngest bakers do all the decorating, but your kids can help make these cupcakes if they can reach the counter!
- It’s versatile! Simply alter the buttercream tastes and embellishments to fit the theme of a birthday celebration, incorporate festive hues and flavors, or simply add extra espresso powder.
What Is The Best Mary Berry Chocolate Cupcakes Recipe?
The Best Mary Berry Chocolate Cupcakes Recipe is quite easy to make and turns out beautifully without being overly sugary!
Ingredients Required For Mary Berry Chocolate Cupcakes Recipe
The key ingredients of Mary Berry Chocolate Cupcakes Recipe include cocoa powder, baking powder, self-raising flour, caster sugar, boiling water, and butter.
How To Make Mary Berry Chocolate Cupcakes Recipe?
- Before you fill your muffin tins with 12 cupcake liners, heat your oven to 400°F (204°C).
- Sift your cocoa powder into a large mixing bowl.
- Heat water in a pot or microwave until it boils.
- Pour the boiling water into the mixing bowl with the cocoa powder very carefully.
- Using a spatula, mix the water and cocoa powder. Next add the eggs and give it one more stir.
- Stir in the flour, baking powder, and sugar to make a batter.
- Divide your batter evenly among 12 cupcake liners, filling each to a ⅔ to ¾ of the way.
- Preheat the oven to 400°F (204°C). Bake for 12 to 15 minutes.
- Remove from the oven and cool on the muffin pan for several minutes before transferring to a wire cooling rack.
- Once the cupcakes are totally cool, make your buttercream, pipe it on, and garnish with coarse sugar and chocolate sprinkles.
How To Serve Mary Berry Chocolate Cupcakes Recipe?
To achieve a glossy and spreadable consistency, sift in the cocoa powder and whisk in the icing sugar a bit at a time. If the frosting is too thick, add the milk a little at a time until the right consistency is achieved. Before serving, pipe icing over the cupcakes, top with chocolate sprinkles, and let it set.
What To Serve With Mary Berry Chocolate Cupcakes Recipe?
- Tea and Coffee: Like peanut butter and jelly, cupcakes and hot beverages go together well.
- Fruits and Berries: Cupcakes are more refreshing when fresh fruit or berries are included.
Mary Berry Chocolate Cupcakes Recipe Variations
- Nutella cupcakes
- Funfetti cupcakes
- Vanilla cupcakes
- Butterfly cupcakes
- Orange cupcakes
- Strawberry cupcakes
- Rainbow cupcakes
- Monster cupcakes
- Chocolate fudge cupcakes
- Chocolate butterfly cakes
Read More: Mary Berry Mushroom Soup Recipe
Pro Tips To Make Perfect Mary Berry Chocolate Cupcakes Recipe
- All it takes to achieve the beautiful dome and prevent a flat top is to bake at 400°F (205°C). At this temperature, the cupcake’s sides will solidify first, allowing the cupcake to rise.
- Making your own handmade version is quite simple! The general rule is to add two teaspoons of baking powder for every cup of flour.
- Make sure to thoroughly mix, sifting the blended flour to ensure that the baking powder is dispersed evenly.
How To Store Leftover Mary Berry Chocolate Cupcakes Recipe?
- You can store your baked cupcakes for up to two days at room temperature. When storing the cupcakes at room temperature, cover them loosely.
- Cupcakes are best consumed within 4 to 5 days of being refrigerated, when they should be carefully wrapped in plastic cling film. When kept in the refrigerator, most cupcakes can last up to 7 days.
Mary Berry Chocolate Cupcakes Recipe
Mary Berry Chocolate Cupcakes Ingredients
- Cocoa powder: 40 grams
- Baking powder: 1 tsp
- Self-raising Flour: 115 grams
- Caster sugar: 165 grams
- Boiling water: 4 tbsp
- Butter: 175 grams
Mary Berry Chocolate Cupcakes Recipe Instructions
Step 1: Set aside 12 cupcake liners in your muffin tins and preheat the oven to 400°F (204°C).
Step 2: Put your cocoa powder in a big mixing bowl and sift it.
Step 3: Bring water to a boil in a saucepan or microwave.
Step 4: Carefully transfer the hot water into the mixing bowl containing the cocoa powder.
Step 5: The water and cocoa powder should be combined with a spatula to form a chunky, slightly dry mixture. Add the eggs, and stir once more.
Step 6: To prepare the batter, add the sugar, flour, and baking powder – and mix well.
Step 7: Evenly divide your batter into 12 cupcake liners, filling each ⅔ to ¾ full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean, at 400°F (204°C).
Step 8: Take out of the oven and let cool in the muffin tray for a few minutes, then move to a wire cooling rack to finish cooling.
Step 9: Make your buttercream after the cupcakes are completely cool, pipe it on, and then decorate with chocolate sprinkles, and coarse sugar. Serve and enjoy!
Mary Berry Chocolate Cupcakes Recipe Nutrition Facts
- Calories: 213 kcal
- Protein: 4 grams
- Fat: 13 grams
- Fiber: 1 grams
- Sodium: 121 mg
- Sugar: 13 grams
- Carbohydrate: 22 grams
- Cholesterol: 77 mg
- Saturated Fat: 8 grams
- Unsaturated Fat: 1 grams
- Trans Fat: 1 gram
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
Tag @eatfreshs on Pinterest so we can admire your masterpiece! 🌟
Why Do The Middles Of My Cupcakes Collapse?
Overbeating your batter is usually the cause of this. Excessive beating or mixing may result in an excessive amount of air entering the batter. Then your cupcakes and the air both crumble.
Why Do My Crumbly Chocolate Cupcakes Are Out There?
A dry crumb will arise by adding too much flour and other dry ingredients, which will absorb the moisture in the batter. Should you underbeat the butter, your cupcakes will come out dense and dry.
How Can Cakes And Cupcakes Be Kept Moist?
Cake is best kept wrapped in plastic wrap and then aluminum foil for storage. This keeps moisture inside and stops the cake from drying out due to air. Cupcakes should be kept in an airtight container.
What Breaks The Top Of Cupcakes?
An imbalance in the recipe. Excessive amounts of flour or insufficient liquid, like milk or eggs, can make the batter dense and less “flexible,” which can lead to surface breaking during baking and a dense and heavy texture.
Conclusion
If you’re craving for chocolate, you should definitely prepare this incredibly soft Mary Berry Chocolate Cupcakes Recipe! These cupcakes are sure to impress your chocolate-loving family with their smooth, creamy chocolate buttercream icing!
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!