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Mary Berry Chocolate Cupcakes

Mary Berry Chocolate Cupcakes - recipe card
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These classic British chocolate cupcakes are perfectly light and moist with a tender crumb, topped with a rich, glossy chocolate buttercream. The recipe uses the all-in-one method for simplicity, ensuring consistent results every time.

Ingredients

Scale
  • For the Cupcakes:
  • 1/2 cup (1 stick / 113g) unsalted butter, softened at room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup (95g) self-rising flour, sifted
  • 1 1/2 tbsp (11g) cocoa powder (Dutch-processed preferred), sifted
  • 1 tsp baking powder
  • 1 tbsp whole milk, at room temperature
  • 1/2 tsp pure vanilla extract
  • For the Chocolate Buttercream:
  • 1/2 cup (1 stick / 113g) unsalted butter, softened at room temperature
  • 1 1/4 cups (150g) confectioners’ sugar, sifted
  • 2 tbsp (15g) cocoa powder (Dutch-processed preferred), sifted
  • 1 tbsp whole milk, at room temperature
  • 1/2 tsp pure vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat your oven to 350°F (177°C). Line a standard 12-cup muffin tin with 4 paper cupcake liners, spacing them evenly. Accurate oven temperature is critical for proper rise and texture; use an oven thermometer to verify. Allowing the oven to fully preheat ensures even baking from the start.
  2. In a large mixing bowl, combine the softened butter, granulated sugar, eggs, sifted self-rising flour, sifted cocoa powder, and baking powder. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for 2-3 minutes until the mixture is smooth, pale, and well combined. Scrape down the sides of the bowl halfway through. This ‘all-in-one’ method saves time and incorporates air for a light texture.
  3. Add the milk and vanilla extract to the batter. Mix on low speed for 30 seconds just until incorporated, then stop. Overmixing at this stage can develop the gluten in the flour, leading to tough cupcakes. The batter should be a soft, dropping consistency—if it appears too stiff, add an extra teaspoon of milk.
  4. Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full. A spring-release ice cream scoop or two spoons ensures uniform sizing for even baking. Do not overfill, as the cupcakes will rise significantly and may spill over or develop a peaked top.
  5. Place the muffin tin on the center rack of the preheated oven. Bake for 18-20 minutes, or until the cupcakes are well risen, spring back lightly when touched in the center, and a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first 15 minutes to prevent collapse from a sudden temperature drop.
  6. Immediately transfer the cupcakes from the tin to a wire cooling rack. Let them cool completely for at least 1 hour before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide off. The cooling period allows the crumb structure to set, making them easier to handle.
  7. While the cupcakes cool, make the buttercream. In a clean mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes until it is very pale, creamy, and almost fluffy. This step is crucial for a light, non-greasy frosting texture.
  8. Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar and sifted cocoa powder to the creamed butter, about a quarter at a time, mixing well after each addition. Adding the dry ingredients slowly prevents a cloud of sugar and cocoa from erupting from the bowl.
  9. Once all the dry ingredients are incorporated, add the milk, vanilla extract, and pinch of salt. Increase the mixer speed to medium and beat for 2-3 minutes until the buttercream is very smooth, light, and spreadable. If the frosting seems too thick, add more milk 1/2 teaspoon at a time. If too soft, chill it for 10 minutes.
  10. Fit a piping bag with a large star tip (like a Wilton 1M). Fill the bag with the chocolate buttercream, twisting the top to secure. Starting from the outer edge of a completely cooled cupcake, pipe a tight spiral of frosting toward the center, ending with a slight peak. Alternatively, spread generously with a small offset spatula for a classic look.
  11. The cupcakes are best served immediately. If not serving right away, store them unfrosted in an airtight container at room temperature for up to 2 days, or frost and refrigerate. Bring refrigerated cupcakes to room temperature for 30 minutes before serving to allow the frosting to soften.
  12. For professional presentation, you can garnish each cupcake with chocolate sprinkles, cocoa powder dusted on top, or a single chocolate curl just before serving. These additions provide visual appeal and a hint of extra chocolate flavor without overwhelming the balanced cake and frosting.

Notes

Storage: Frosted cupcakes can be stored in a single layer in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months. Wrap unfrosted cupcakes individually in plastic wrap and place in a freezer bag. Thaw at room temperature for 2 hours before frosting. The buttercream can be made ahead and refrigerated in an airtight container for up to 1 week; let it come to room temperature and re-whip with a mixer before using. Reheating is not recommended for frosted cupcakes, but unfrosted ones can be gently warmed in a 300°F (149°C) oven for 5 minutes if desired.

Nutrition

Keywords: Mary Berry chocolate cupcakes, chocolate cupcakes, British cupcakes, easy cupcake recipe, all-in-one method, chocolate buttercream, afternoon tea, baking, cocoa powder, buttermilk, vanilla frosting

Find it online: https://britishrecipes.uk/mary-berry-chocolate-cupcakes/